Best Camping Haystacks Recipes

HAYSTACKS

Haystacks image

This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!

Provided by Maryanne

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 15m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceberg lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
½ cup sour cream
1 cup salsa

Steps:

In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g

HAWAIIAN HAYSTACKS

Hawaiian Haystacks image

Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!

Provided by J

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
½ cup chicken broth
1 (10.75 ounce) can cream of mushroom soup
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cooked rice
1 cup chopped pineapple
1 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 cup chopped fresh tomatoes
1 cup chow mein noodles
½ cup toasted sliced almonds
½ cup chopped green onions
½ cup shredded coconut

Steps:

Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Nutrition Facts : Calories 799.1 calories, Carbohydrate 87.2 g, Cholesterol 88.8 mg, Fat 32.3 g, Fiber 5.3 g, Protein 39.8 g, SaturatedFat 11.7 g, Sodium 917.6 mg, Sugar 17.8 g