These Mexican Haystacks are a twist on the classic haystacks but with all the Mexican fixings! Mexican Haystacks - a twist on the classic haystacks. the-girl-who-ate-everything.comHawaiian Haystacks are always good for a crowd. My husband secretly hates them because there’s not enough protein in them. So when I came up with these Mexican Haystacks I wanted to make sure there was plenty of meat in them.Mexican Haystacks - a twist on the classic haystacks. the-girl-who-ate-everything.comJust make your beef and add the taco seasoning. Adding cream cheese to the beef makes this rich just like the original haystacks. Mexican Haystacks - a twist on the classic haystacks. the-girl-who-ate-everything.comSet up a toppings bar and let people make their own. You can add black beans, corn, pico de gallo, guacamole, sour cream, and corn chips.Mexican Haystacks - a twist on the classic haystacks. the-girl-who-ate-everything.comThe corn chips are what make this a haystack so don’t forget to add them. Enjoy!

Mexican Haystacks - a twist on the classic haystacks. the-girl-who-ate-everything.com
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5 from 2 votes

Mexican Haystacks

Ingredients

  • 3 cups uncooked rice
  • 1 lb ground beef
  • 1 (1 oz) package Old El Paso taco seasoning
  • 3/4 cup water
  • 1 (8 oz) package cream cheese, softened
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn
  • Toppings: diced avocado , shredded cheese, sour cream, cilantro, salsa, corn chips

Instructions

  1. Cook rice according to package instructions.
  2. In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning and water. Cook for a couple of minutes or until the sauce thickens.
  3. Add the cream cheese and stir until melted. Add a tablespoon of milk or water at a time until desired consistency is reached.
  4. To serve, place 1 cup of rice on a plate and top with meat, black beans, corn and whatever toppings you desire.