Tex-Mex Haystacks
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (16 ounce) can pinto beans, drained
- 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
- 1 (10 ounce) can preminum white chicken meat packed in water, drained
- 1 tablespoon chili powder
- 3 tablespoons tomato paste
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 2 cups cooked long-grain rice, cooked without salt or fat
- 1⁄2 cup shedded monterey jack cheese
- 1⁄4 cup thinly sliced green onion
- tortilla chips
directions
- Combine first 7 ingredients in a large saucepan.
- Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
- Spoon rice onto a serving platter.
- Top with chicken mixture, shedded cheese and sliced green onions.
- Arrange tortilla chips around outside of platter.
- Serve.
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Reviews
-
I loved having the pinto beans and chicken in this hearty dish, but DH and I both felt it was quite bland. After increasing the cumin to 1 tsp, adding 1/2 tsp crushed red peppers and 3 tbs. chopped jalapenos, DH said it was very good, but could have been hotter. I thought it was hot enough with the additions I made. The second day, I added chicken broth to the leftover haystacks and it made a great soup, topped with crushed chips. Thanks for a good and easy recipe, Barb.
RECIPE SUBMITTED BY
Barb G.
Sonora, California