TEX-MEX HAYSTACKS

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Tex-Mex Haystacks image

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.

Provided by Barb G.

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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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