Mexican Take on Hawaiian Haystacks |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 20 |
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I love Hawaiian Haystacks and this recipe puts a Mexican spin on it. This recipe serves 20 people, so you can reduce for your family. Ingredients:
4 lbs chicken, cooked and cubed |
2 large onions, chopped |
3 -4 garlic cloves, crushed |
3 (28 ounce) cans crushed tomatoes |
2 (7 ounce) cans diced green chilies |
3 (15 1/2 ounce) cans pinto beans, undrained |
1 1/2 tablespoons oregano flakes |
1 tablespoon cumin |
3 limes, juice of (add just before serving) |
rice |
corn chips |
chopped tomato |
grated cheddar cheese |
guacamole |
sliced olive |
shredded lettuce |
sour cream |
salsa |
Directions:
1. Mix together chicken, onions, garlic, tomatoes, green chilies, pinto beans, oregano and cumin.
2. Cook at 325 degrees in a large roaster for 2-3 hours. Squeeze lime juice into mixture just before serving.
3. Serve over rice and anything else you want to build your perfect Mexican Chicken Haystack.
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