Recipe by Maryanne
"This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!"
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kidney beans, cooked
ground black pepper
1 (14.5 ounce) package
corn tortilla chips
iceberg lettuce - rinsed, dried, and shredded
green bell pepper, chopped
1 (10 ounce) can
chopped black olives
shredded Cheddar cheese
I make this a lot. And I mean, A LOT. I use black beans that I've cooked myself, homemade taco seasoning, and sometimes I'll add shredded carrots in with the bean mixture. You can really make this stretch with a can of tomato sauce, a drained can of mexi-corn, Rotel tomatoes and a half pound of ground beef, if you have heavyweights at your table or just a lot of family to feed.
These were okay, but we missed the beef we thought should be here. This was basically a vegetarian taco salad. 3 stars as written, maybe with taco meat, half as many beans, (Ranch style preferred) some crisp corn, and a little more heat/spice... but a very versatile recipe and can be adjusted to your own liking. This would be great when camping out. A great base to start with!
Haystacks have been my favorite recipe since I was a kid (I still request them for my birthday suppers) - We use a good chili instead of just beans and also sometimes put guacamole, ranch dressing, pickles, onions and many other toppings. There are no limits. YUM.
this is a classic recipe to have on hand!! Sometimes I crave the tastes and crunchiness!
One of many who grew up on this as an Adventist. I don't eat it with carrot, but it does work with pretty much anything you happen to have on hand. I find that regular corn chips (fritos) work a lot better than tortilla chips.
this is really good, I ate a lot of it on night shift at a florida hospital, it really sticks with you, till morning. TRY IT
Kids are crazy about this!
This is a fun and easy company dinner. It is a great meal to serve a large group and everyone enjoys building their own salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 290
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