Taco Haystack Food

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.

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.

BUILD-YOUR-OWN HAYSTACKS RECIPE RECIPE - (4.4/5)

Steps:

• Set out haystack toppings (we usually keep the taco meat in a crock pot or saucepan on the stove so it stays warm) and let everyone layer their own toppings on their individual plates in the order they prefer. Enjoy!

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.