Tex-Mex Haystacks

Name: Tex-Mex Haystacks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (16 ounce) can pinto beans, drained; 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped; 1 (10 ounce) can preminum white chicken meat packed in water, drained; 1 tablespoon chili powder; 3 tablespoons tomato paste; 3/4 teaspoon ground cumin; 1/4 teaspoon salt; 2 cups cooked long-grain rice, cooked without salt or fat; 1/2 cup shedded monterey jack cheese; 1/4 cup thinly sliced green onion; tortilla chips

Submitted by Barb G.

"This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

1 (16 ounce) can pinto beans, drained
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 (10 ounce) can preminum white chicken meat packed in water, drained
1 tablespoon chili powder
3 tablespoons tomato paste
³⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon salt
2 cups cooked long-grain rice, cooked without salt or fat
¹⁄₂ cup shedded monterey jack cheese
¹⁄₄ cup thinly sliced green onion
tortilla chips

directions

Combine first 7 ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
Spoon rice onto a serving platter.
Top with chicken mixture, shedded cheese and sliced green onions.
Arrange tortilla chips around outside of platter.
Serve.

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Reviews

I omitted the rice, because I felt it would be overkill with the chips. So I served it like a chili, scooped up with tortilla chips. I used white/dark chicken. (It's cheaper.) Didn't find it too bland; family devoured it. I will definitely make this again.

evewitch
I loved having the pinto beans and chicken in this hearty dish, but DH and I both felt it was quite bland. After increasing the cumin to 1 tsp, adding 1/2 tsp crushed red peppers and 3 tbs. chopped jalapenos, DH said it was very good, but could have been hotter. I thought it was hot enough with the additions I made. The second day, I added chicken broth to the leftover haystacks and it made a great soup, topped with crushed chips. Thanks for a good and easy recipe, Barb.

BeachGirl