Monday, March 23, 2009


(measurements depend on eater preferences)
1 family-sized bag corn or multigrain nacho chips
2-14 oz cans brown beans in tomato sauce
1-14 oz can kidney beans
1 envelope taco seasoning
1 1/2 cups brown basmati rice, cooked
1 1/2 cups chopped dill pickles
1 1/2 cups sliced black olives
3 cups chopped ripe tomatoes
1/2 head red or green leaf lettuce
1 cup grated old cheddar cheese
sour cream or low-fat Ranch dressing

In a medium pot, combine brown and kidney beans. Stir in taco seasoning and cook over medium-low heat until hot and bubbling.

In the meantime, cook rice, chop veggies and grate cheese. To assemble haystacks, place a handful of nacho chips on a plate. Top with hot beans, rice, cheese, pickles, olives, tomatoes, lettuce and a little more cheese. Dress with salsa and sour cream or Ranch dressing.

Note: Haystacks can easily be porked up with the addition of ground meat in place of some or all of the beans.

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