Mexican Haystacks Sent In By Becky Garvin

By : | 0 Comments | On : May 27, 2006 | Category : Mexican, Uncategorized

Have you ever had “haystacks?” This dish was sent in by Becky Garvin and she gives us some detail to go along with this recipe. Don’t miss this one. Here is Becky’s Haystacks:

Haystacks are a simple, one dish meal served with a piece of pie for dessert (in Pennsylvania Dutch fashion according to a friend of mine).

A “haystack” is a nice summer fare which is like eating a taco out of the shell. It is a great way to get your veggies! It is a light meal that goes a loooooong way!

My friend makes her haystacks with one Taco Season Packet per pound of ground beef. However, I was thinking your Mexican Beef recipe would be a nice alternative. Oh, and the rice, the meat, and the cheese sauce has “gotta be hot to be good!!!” (When I fix haystacks, I cook the rice in a slow cooker*, heat the cheese sauce in a two quart “dip-size” slow cooker, and keep my meat hot in the electric skillet I prepared it in.)

We usually serve this buffet style. Everyone prepares their own dish. The key is to make sure you only put a little of each thing on your plate because it really adds up!!!

Becky Garvin


Brown Rice, prepared *
Taco meat (prepared according to Ortega Taco Seasoning package directions)
Crushed Fritos
Lettuce, torn into bite-size pieces
Tomato, chopped
Vidalia Onion, chopped
Green Pepper, chopped
Sweet Red Pepper, chopped
Green Olives, crumbled by hand
Black Olives, crumbled by hand
Cheese Sauce Recipe, below or shredded cheese

Cheese Sauce:

2 cans Campbell’s chedder cheese soup
1/2 to 3/4 can (use the Campbell’s cheddar cheese cans) of milk (approximately)
1 jar cheese whiz

Heat together over stove. Should be thick consistency, yet thin (or runny) enough to ladle over haystacks.

* I cook my rice in my slow cooker, so it will stay nice and hot through the meal. You just prepare the long grain brown rice (not the quick cooking kind) in the slow cooker with the same amount of liquid as normal. Then turn the crock on high and let it cook for 1 1/2 to 2 1/2 hours. The crock pot will keep the rice warm for a couple hours after it is turned off.

Thanks for sending this in Becky.


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