Southwestern Haystacks Recipe

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Most Helpful Positive Review

Mar 09, 2008

My family really enjoyed this meal. I did a bit different, though. I cooked the ground beef with a teaspoon of minced garlic and about a 1/3 of cup of onions. I, also, added the chili powder and cumin as suggested by others. I went a little further and added a can of chopped green chilies and replaced the tomatoes with 24 oz. of salsa. I used rotini, bacause I didn't have and macaroni noodles. After it was done I topped it with crushed tortilla chips, cheese, sour cream, olives, and taco sauce. Then I added chopped cilantro as a final garnish. It was delicious and dissappeared quickly. Thanks for the great recipe. We will make this one a lot.

—christyk

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Most Helpful Critical Review

Jan 11, 2010

this came out really disappointing for us. I would not make it again. we did use a different kind of noodles but I dont think it would make a difference.

—Sarah

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101 Ratings

May 14, 2004

I make a very similar dish- except I use a 16 oz jar of salsa instead of the canned tomatoes and serve it wrapped burrito-style in tortillas with the cheese and sour cream, instead of over pasta. It's fast and very tasty.

—bluekat32

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Jul 23, 2003

This is a great recipe especially with tomatoes fresh from the garden. I found that the beans should be drained. A little extra garlic powder and some chile powder really added a lot of zip.

—schmerna

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Mar 09, 2008

Thanks to all the other reviewers for their great suggestions on improving this dish. I am not sure how I would have rated it had I done it as written. I added garlic and onion to the meat while frying and also added extra spices with everything else....a generous helping of chili powder helped the taste really stand out in this hearty casserole. I also cut way back on the pasta. Sour cream is a must to top.

—Cathy G.

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Oct 24, 2006

We changed a bit as follows: browned 2lbs ground beef with 1/2 cup of chopped onion. Added the corn, 1 can black beans, 1 can rotel, and garlic powder. We then used Mexican-style shredded cheese for more flavor. Also, we reduced the pasta to 6 ounces. It was great. We ate it two nights in a row, then I took the rest to work for lunch.

—elt

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Aug 31, 2006

This was a hit with my kids. I sometimes cook for our Wednesday nite get together at my daughter's home. I added 1 stalk celery chopped, 1/2 white onion chopped, 1 clove of garlic, minced, 1/2 cup of salsa, 1/4tsp celery salt,1/4tsp chili powder,just to give it a little more kick. Sour cream and cheddar cheese is a must.

—hOwArD h

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Aug 10, 2004

The reviews make this a better recipe than the original. I wouldn't rate it quite this high except for versatility. Added chili powder, garlic powder, seasoned salt, seasoned pepper and cumin. The basic recipe needed help! Also, I would not use quite as much pasta.

—Beckymc

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Nutrition

Calories
877 kcal
44%

Carbohydrates
84.5 g
27%

Cholesterol
121 mg
40%

Fat
42.6 g
65%

Fiber
8.6 g
35%

Protein
39.2 g
78%

Sodium
844 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Haystacks

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 877
Calories from Fat: 383

% Daily Value *
Total Fat 42.6g 65 %
Saturated Fat 21.4g 107 %
Cholesterol 121mg 40 %
Sodium 844mg 34 %
** Potassium 530mg 15 %
Total Carbohydrates 84.5g 27 %
Dietary Fiber 8.6g 35 %
Protein 39.2g 78 %
Sugars 6.3g
Vitamin A 19 %
Vitamin C 17 %
Calcium 45 %
Iron 60 %
** Thiamin 92 %
** Niacin 125 %
** Vitamin B6 24 %
** Magnesium 28 %
** Folate 124 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.