Mexican Take On Hawaiian Haystacks Recipes

MEXICAN HAYSTACKS

Mexican Haystacks image

These Mexican Haystacks are a twist on the classic haystacks but with all the Mexican fixings!

Provided by Christy Denney

Time 30m

Number Of Ingredients 8

Ingredients

3 cups uncooked rice
1 lb ground beef
1 (1 oz) package Old El Paso taco seasoning
3/4 cup water
1 (8 oz) package cream cheese, softened
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn
Toppings: diced avocado, shredded cheese, sour cream, cilantro, salsa, corn chips

Steps:

Cook rice according to package instructions.
In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning and water. Cook for a couple of minutes or until the sauce thickens.
Add the cream cheese and stir until melted. Add a tablespoon of milk or water at a time until desired consistency is reached.
To serve, place 1 cup of rice on a plate and top with meat, black beans, corn and whatever toppings you desire.

HAWAIIAN HAYSTACKS

Hawaiian Haystacks image

Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!

Provided by J

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
½ cup chicken broth
1 (10.75 ounce) can cream of mushroom soup
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cooked rice
1 cup chopped pineapple
1 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 cup chopped fresh tomatoes
1 cup chow mein noodles
½ cup toasted sliced almonds
½ cup chopped green onions
½ cup shredded coconut

Steps:

Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Nutrition Facts : Calories 799.1 calories, Carbohydrate 87.2 g, Cholesterol 88.8 mg, Fat 32.3 g, Fiber 5.3 g, Protein 39.8 g, SaturatedFat 11.7 g, Sodium 917.6 mg, Sugar 17.8 g

MEXICAN TAKE ON HAWAIIAN HAYSTACKS

Mexican Take on Hawaiian Haystacks image

I love Hawaiian Haystacks and this recipe puts a Mexican spin on it. This recipe serves 20 people, so you can reduce for your family.

Provided by knobbyknee

Categories Chicken Breast

Time 2h15m

Yield 20 serving(s)

Number Of Ingredients 18

Ingredients

4 lbs chicken, cooked and cubed
2 large onions, chopped
3 -4 garlic cloves, crushed
3 (28 ounce) cans crushed tomatoes
2 (7 ounce) cans diced green chilies
3 (15 1/2 ounce) cans pinto beans, undrained
1 1/2 tablespoons oregano flakes
1 tablespoon cumin
3 limes, juice of (add just before serving)
rice
corn chips
chopped tomato
grated cheddar cheese
guacamole
sliced olive
shredded lettuce
sour cream
salsa

Steps:

Mix together chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano and cumin.
Cook at 325 degrees in a large roaster for 2-3 hours. Squeeze lime juice into mixture just before serving.
Serve over rice and anything else you want to build your perfect Mexican Chicken Haystack.

Nutrition Facts : Calories 256.9, Fat 9.1, SaturatedFat 2.5, Cholesterol 41.4, Sodium 530.3, Carbohydrate 28, Fiber 8.2, Sugar 6, Protein 17.5

MEXICAN HAYSTACKS

Mexican Haystacks image

Provided by Mel

Categories 30-Minute Meal

Time 30m

Number Of Ingredients 17

Ingredients

1 pound ground beef or ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans (rinsed and drained)
1 cup frozen corn kernels (no need to thaw)
Lime wedges (for serving (optional))
Hot cooked rice or quinoa for serving
Taco toppings: lettuce, sour cream, cheese, olives, etc

Steps:

In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

Nutrition Facts : ServingSize 1 Serving, Calories 328 kcal, Carbohydrate 26 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1253 mg, Fiber 7 g, Sugar 6 g

QUICK HAWAIIAN HAYSTACKS

Quick Hawaiian Haystacks image

Yummy, easy-to-make meal that can feed the masses. This recipe can be modified in so many fun, different ways. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste.

Provided by Maria Tedjamulia

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

2 (10.5 ounce) cans cream of chicken soup
3 cooked chicken breasts, cut into bite-sized pieces
½ cup milk, or more as needed
4 cups cooked rice
1 (5 ounce) can chow mein noodles
1 (8 ounce) can pineapple tidbits, drained
1 cup shredded Cheddar cheese
3 stalks celery, chopped
2 green bell peppers, chopped
3 green onions, chopped
½ cup flaked coconut
½ cup slivered almonds
1 teaspoon soy sauce, or to taste

Steps:

Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 52.8 g, Cholesterol 48.7 mg, Fat 23.3 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 9.6 g, Sodium 789.4 mg, Sugar 7.5 g

MEXICAN HAYSTACKS

Mexican Haystacks image

My wife used to run a daycare in our home. This is one of the recipes that we were given to use of meals for the kids. It's really easy to jazz up using a packet of taco seasoning for the hamburger, adding more veggies or even using a mexican styled rice instead of plain white. One serving is 1.5oz meat 1/4 cup veggies and a serving of bread for a 3-5yo

Provided by Thndrus

Categories Lunch/Snacks

Time 35m

Yield 8 kid size meals

Number Of Ingredients 7

Ingredients

1 lb hamburger, browned
2 cups cooked rice
1 cup cheddar cheese, shredded
2 cups tomatoes, chopped
1 cup sour cream
4 cups lettuce, shredded
1 (9 ounce) bag tortilla chips, crushed

Steps:

Divide equally and layer on 8 plates in the following order Rice, hamburger, tomatoes, lettuce, shredded cheese, sourcrean and tortilla chips.

Nutrition Facts : Calories 454.8, Fat 24.9, SaturatedFat 10, Cholesterol 65.5, Sodium 283.2, Carbohydrate 38, Fiber 2.6, Sugar 1.8, Protein 20.4

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