Mexican Haystacks

This is a variation on Hawaiian haystacks with more Latin flavors instead of tropical.  The cream cheese added into the meat gives it a little bit of creaminess, reminiscent of the creamy chicken gravy in Hawaiian haystacks.  The juicy bite of the tomato, the salty crunch of the corn chips, and the creamy zip of the sour cream all come together beautifully, finished off perfectly by the bright tang of the lime juice.  But the best part of all this?  It comes together in a flash.  You can everything prepped and ready to go in the amount of time it takes to cook your rice!

Mexican Haystacks

Number of Servings: 4-6
Time to Prepare: 20 minutes

• 1 lb ground beef
• 2-3 Tbsp homemade taco seasoning (I use this recipe) or 1 packet store bought
• 1/2 cup water
• 4 oz cream cheese
• 2 Tbsp water
• 1 cup canned black beans, rinsed and drained
• 3-4 cups cooked rice
• 1 cup frozen corn, thawed
• 1 cup shredded Monterey Jack cheese
• 1 large or 2 small tomatoes, diced
• 1 medium avocado, diced
• sour cream
• sliced green onion
• corn chips (aka Fritos)
• lime wedges

In a large skillet, brown beef until no longer pink.  Add taco seasoning and 1/2 cup water.  Cook for a few minutes, until the sauce has thickened.  Add the cream cheese, breaking it up and stirring until it melts.  Stir in the 2 Tbsp water and the black beans.

To serve, place a scoop of rice on a plate and top with the meat/black bean mixture.  Top with corn, cheese, tomatoes, and avocado.  Add a dollop of sour cream and sprinkle with green onion and corn chips.  Squeeze the juice from a lime wedge over everything.

Source: adapted from The Girl Who Ate Everything
Produce Used: Corn, tomato, avocado, green onion, lime