Mexican Haystacks
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
Mexican
Mexican Haystacks
Description
This recipe starts with browning ground meat seasoned simply with salt and pepper, then cooked with a blend of chili powder, cumin, paprika, oregano, and other spices combined with flour to thicken the mixture. Gradual addition of beef broth and tomato sauce creates a rich and thick sauce that simmers with black beans and corn, adding texture and flavor.
The finished dish is served over a hot bed of rice or quinoa and can be garnished with lime wedges plus taco toppings such as lettuce, sour cream, cheese, and olives to personalize each serving. The texture blends the hearty ground meat sauce with the crisp toppings, creating a balanced meal.
Nutrition info excludes optional toppings, so adjust spice levels based on the chili powder brand used to control heat. This recipe offers flexibility with meat choice and is a comforting, filling option for casual dinners.
Ingredients
- 1 pound ground beef or ground turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon oregano dried
- ¼ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 cups beef broth if using regular broth, cut down the salt in the recipe, low-sodium
- 1 (8-ounce) (8-ounce) can tomato sauce
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 cup corn kernels no need to thaw, frozen
- lime for serving (optional, wedges
- rice hot cooked; or quinoa; for serving
- lettuce taco toppings; etc
- sour cream
- cheese
- olives
Instructions
- In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
- Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
- Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
- Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
- Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.
Notes
- Adjust chili powder quantity according to preferred spice level or brand heat.
- Use low-sodium broth to better control saltiness in the final dish.
- Rinse canned beans and drain to reduce sodium and canning liquid flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 1253mg | 52% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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