Haystacks
Prep Time: 20 mins | Cook Time: 10 mins | Course: Dinner | Serves: 4-a crowd
Haystacks; are like a layered style taco salad or well loaded nacho, with all your favorite trimmings. I love homemade pinto beans and have linked my recipe below the directions. Watch out, this plate always grows to be ginormous. Haystacks don’t seem to be well known outside of the Seventh-Day Adventist realm, but you’ll often see them at an Adventist dinner or potluck; they are a huge part of my upbringing. When I make it for my husband, I add a layer of sauteed ground beef over the pinto beans. Growing up our neighbor boy asked for haystacks at his elementary school lunch program and when served it was a mound of whipped potatoes with cheddar cheese on top, he was disappointed, but I didn’t think you could go wrong with potatoes and cheese.
Tortilla chips, or fritos, or favorite doritos (some people crush the chips)
Pinto beans, or refried, or black beans
Shredded sharp cheddar cheese, or pepper jack or both
Romaine or iceberg lettuce, shredded
Diced fresh tomatoes
Black olives sliced
Diced avocado or guacamole
Green onions, sliced (or onions, diced)
Cilantro, chopped
Salsa
Sour cream (some people like ranch dressing)
Cook a pot of beans or heat refried beans. Layer the chips on a plate, spoon the warmed beans sporadically over and top with shredded cheese, lettuce, tomatoes, olives, avocado, green onions, cilantro, salsa and sour cream as you like.
