Mexican Haystack Recipe
A hearty taco meat mixture over a bed of rice, garnished with all your favorite taco fixings. An easy weeknight dinner recipe that even picky eaters love!
Equipment
Ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tsp chili powder
- 1 ½ tsp ground cumin
- 1 Tbsp dry minced onion
- ½ tsp oregano
- ½ tsp dry minced garlic
- 2 Tbsp all purpose flour
- 1 cup beef broth
- 1 8 oz can tomato sauce
- 1 14.5 oz can diced tomatoes I like petite diced
- 1 15 oz can black beans drained
- 3 cups cooked white rice
- Toppings: shredded cheese corn, diced avocados, black olives, pico or salsa, diced tomatoes, shredded lettuce, cilantro, sour cream, fritos corn chips or tortilla chips
Instructions
- Before you start the meat and bean mixture, start cooking your rice so it will be ready at about the same time.
- In a large 12-inch skillet, cook ground beef over medium-high heat until browned, breaking into small pieces. Drain off any fat.
- Add the salt, pepper, paprika, chili powder, cumin, minced onion, oregano, garlic, and flour. Stir until the meat is evenly coated.
- Stir in the broth, tomato sauce, diced tomatoes, and black beans. Bring to a boil, then turn the heat down to medium or medium-low.
- Simmer for 15-20 minutes, or until thickened.
- Serve the meat mixture over a hot bed of rice. Garnish with your favorite toppings.
Nutrition
Serving: 1gCalories: 318kcalCarbohydrates: 44gProtein: 25gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 1196mgPotassium: 857mgFiber: 8gSugar: 4gVitamin A: 563IUVitamin C: 13mgCalcium: 86mgIron: 5mg
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