Getting creative - Mexican Haystacks

As I have said, we just moved and we actually are purchasing our first home. It has been a little bit of an adjustment for us in many ways. I'm attempting to pinch my pennies as much as possible and it's actually helped me get a little creative with my cooking. I'm sure you have heard of Hawaiian haystacks? There are other names for it but I just can't think of them right now. It's pretty much white rice with a chicken gravy with all sorts of different toppings you can mix in. I made a batch of this spanish rice and of course I had tons left over. So, the thought hit me.. Why not make Hawaiian haystacks but with a bit of mexican flare? I was a little worried about how it would turn out because I was literally just throwing things in that I had on hand, but we all loved it! Even my 2 year old ate it all up and asked for more. Best of all? I made it in the crock pot, all I had to do was reheat the left over rice and dinner was ready in minutes. You could also throw this in a tortilla and it would make an awesome burrito. That is whats for lunch today!


Mexican Haystacks

2-3 boneless skinless chicken breasts
1 can cream of chicken soup
1 can diced green chili's drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder

1 can reduced sodium black beans rinsed and drained or 1-1/2 cup prepared dried beans
1 can sliced olives drained
fresh diced tomatoes
shredded cheddar cheese
Hot cooked rice (Either white or this spanish rice recipe )
Any other toppings : Avocado, sour cream, lettuce, jalapenos, etc..

Place chicken in crockpot. Add soup, green chili's, cumin and garlic powder. Cook on low for 8 hours. Add in black beans and olives. Heat an additional 15-20 minutes or until heated through. Pour chicken gravy mixture over rice and add your toppings.

Black Bean Chicken Tacos with... get this.. HOMEMADE tortillas!

Ok when I first saw this recipe I was a little scared. Not of the filling of course but of making my own tortillas. I thought to myself.. SCARY! There is just no way I could possibly make homemade tortillas and have them taste good. Well, I was wrong. I regret not trying this recipe sooner. I think from now on I will always make my flour tortillas from scratch because really...it's not that hard. We always buy the ones you have to cook and those can get a little expensive. But making your own is very cheap and like I said, easier than I thought. So give it a try. You don't have to use them for these black bean chicken tacos either. But those are very tastey as well. Use them for ANYTHING you use a flour tortilla for. Don't forget the Spanish Rice! Enjoy!


Black Bean Chicken Tacos

2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon cumin, divided
2 tablespoons shortening
1/2 cup plus 1 tablespoon warm water
1 lb boneless skinless chicken breasts, cubed
2 cups salsa (would be soo tasty with fresh homemade salsa, YUM!)
1 can black beans rinsed and drained
1 teaspoon onion powder
1/2 tsp chili powder
Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and any additional toppings you enjoy.

In a bowl, combine the flour, baking powder and 1/2 tsp cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on floured surface for 1 minute. Cover and let rest for 20 minutes.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 12-20 minutes or until chicken juices run clear.
For tortillas, divide dough into eight balls; roll each ball into an 8-inch circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. Layer between pieces of waxed paper or paper towels; keep warm. Spoon chicken mixture over half of each tortilla and top with favorite toppings such as lettuce, cheese, olives, sour cream, etc.