These Mexican Haystacks are a twist on the classic haystacks but with all the Mexican fixings! Hawaiian Haystacks are always good for a crowd. My husband secretly hates them because there’s not enough protein in them. So when I came up with these Mexican Haystacks I wanted to make sure there was plenty of meat in them.Just make your beef and add the taco seasoning. Adding cream cheese to the beef makes this rich just like the original haystacks. Set up a toppings bar and let people make their own. You can add black beans, corn, pico de gallo, guacamole, sour cream, and corn chips.The corn chips are what make this a haystack so don’t forget to add them. Enjoy!
- 3 cups uncooked rice
- 1 lb ground beef
- 1 (1 oz) package Old El Paso taco seasoning
- ¾ 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
- 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.
Source: The Girl Who Ate Everything