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    You are in: Home / Recipes / Tex-Mex Haystacks Recipe
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    Tex-Mex Haystacks

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Barb Gertz's Note:

    This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice.

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    Units: US | Metric


    1. 1
      Combine first 7 ingredients in a large saucepan.
    2. 2
      Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
    3. 3
      Spoon rice onto a serving platter.
    4. 4
      Top with chicken mixture, shedded cheese and sliced green onions.
    5. 5
      Arrange tortilla chips around outside of platter.
    6. 6

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    Ratings & Reviews:

    • on March 30, 2004


      I omitted the rice, because I felt it would be overkill with the chips. So I served it like a chili, scooped up with tortilla chips. I used white/dark chicken. (It's cheaper.) Didn't find it too bland; family devoured it. I will definitely make this again.

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    • on November 19, 2003


      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.

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    Nutritional Facts for Tex-Mex Haystacks

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.5
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 4.6 g
    Cholesterol 48.0 mg
    Sodium 439.9 mg
    Total Carbohydrate 60.6 g
    Dietary Fiber 13.1 g
    Sugars 5.1 g
    Protein 35.5 g

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