Mexican Haystack Bar.

Growing up this was one of my all-time favorite recipes my mom would make for us as kids. It was simple + easy, but a fun way to add a little something different to your dinner menu routine that caters to the whole family. Enter: the Mexican Haystack Bar.

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What makes the Mexican Haystack different from your average Chipotle inspired meal?

The secret is in the sauce. And the unexpected toppings!

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The sauce is on the sweet side with my favorite spice in my pantry: cinnamon!

Not a cinnamon fan? No problem, just skip it! (but I promise you’ll be sad you did)

MEXICAN HAYSTACK

  • 4lbs lean ground beef (turkey, venison, bison would be great too!)
  • 3 large yellow onions, chopped
  • 2 15oz cans of tomato puree
  • 1 15oz can of tomato sauce
  • 1 30oz can of Ranch Beans (optional) — I used black beans here!
  • 4 tbs chili powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 5 tsp good salt
  • 1/2 tsp cinnamon

Brown meat with onions in a large pan, until cooked completely. Drain any excess fat. Stir in cans of tomato puree + sauce, along with beans + spices and let simmer for 30 minutes. Serve on white rice.

And THE TOPPINGS

Shredded red + green cabbage, chopped green onions, shredded carrots, chopped tomatoes, canned corn, avocado slices, chopped cilantro, grated cheese, salsa, pico de gallo, tortilla chips, squeeze of fresh lime juice… the choice is yours!

Aside from your traditional faves, this build-your-own bowl bar comes with UNIQUE TOPPINGS like shredded coconut, pecans + raisins to take it to the next level! An interestingly perfect combo that adds a little flair to your bowl! Enjoy!

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2 thoughts on “Mexican Haystack Bar.

  1. Betty Reply

    Haystack sounds really good. The meat base sounds like something that can be frozen in smaller quantities (for one or two people) and saved for later. Have you frozen leftovers and thawed and used at a later date?

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