Mexican Haystacks Food

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

MEXICAN HAYSTACKS

Steps:

• Brown hamburger in a large non stick frying pan over medium heat.
• Break meat into small pieces and cook until meat is cooked through. Drain off excess grease.
• Add in taco seasoning, stir to incorporate.
• Add in tomato sauce, green chiles and beans. Allow to bubble and stir until it thickens up, about 5 minutes.
• Serve over rice with a selection of toppings.

CAMPING HAYSTACKS

Steps:

• In a small saucepan, heat chili. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately.

MEXICAN HAYSTACKS

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.

MEXICAN HAYSTACKS

Steps:

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

MEXICAN HAYSTACKS

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.

SPANISH RICE

Steps:

• In a large skillet, with a lid, over medium heat add 2 Tablespoons Vegetable Oil.
• Add 2 Cups uncooked long grain rice and 1/2 cup chopped onions.
• Stir, sauteing until onions are translucent and rice is beginning to turn a light brown.
• Reduce heat to low.
• Add 2 cups chicken broth, 1 cup of water, 1 cup of tomato sauce, 2 Tablespoons of Taco Seasoning, and 1/2 tsp ground cumin. Stir well.
• Cover and Simmer for 20-30 minutes until rice has absorbed all the liquids.
• Fluff with fork and top with chopped cilantro if desired.

MEXICAN HAYSTACKS

Steps:

• Start your brown rice in a pot on the stove, or in a rice maker. Next, add ground turkey and chopped onion to a large saute pan. Add garlic powder and salt and pepper. When the turkey is browned, add 4 cups of salsa. Bring the salsa to a boil and then reduce the heat to a simmer. Cover and simmer for about 20 minutes. In the meantime, chop the cilantro, pepper, avocado, and mango. When the rice is done, simply stir in almost all of the fresh cilantro, leaving just enough to garnish each dish.
• Stack everything up and serve.