Haystacks

If you grew up around Seventh-day Adventist potlucks, school fundraisers or camp meeting, you already know haystacks. For everyone else: picture a taco salad that each person builds in layers on their own plate, starting with corn chips and ending wherever they like. Haystacks have fed church fellowship halls for generations because they are inexpensive, quick, meatless and endlessly adjustable.

Everyone has an opinion about the correct order of the toppings. Ours is in the recipe notes. The seasoned beans take about 15 minutes. If you would rather ladle on something chunkier, our Hearty Three-Bean Veggie Chili or Classic Vegetable Chili makes a great base too.

Haystacks

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The potluck classic: a pile of crunchy corn chips topped with warm seasoned beans, melted cheddar, crisp lettuce, tomatoes, olives, avocado, sour cream and salsa. Everyone builds their own, which makes it an easy dinner for a family or a crowd.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the seasoned beans

• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) pinto beans drained and rinsed
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1/2 teaspoon salt or to taste

For stacking

• 1 bag (about 9 ounces) corn chips
• 1 1/2 cups shredded cheddar cheese
• 4 cups shredded iceberg or romaine lettuce
• 2 medium tomatoes diced
• 1 can (2.25 ounces) sliced black olives drained
• 3 green onions thinly sliced
• 1 large avocado diced
• 1/2 cup sour cream
• 1 cup salsa

Method

 

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Stir in the garlic, chili powder and cumin and cook for 30 seconds, until fragrant.
2. Add the beans, tomato sauce, water and salt. Simmer uncovered for about 10 minutes, stirring now and then, until thick and saucy. Mash about a quarter of the beans against the side of the pot with the back of a spoon to thicken the sauce. Taste and adjust the salt.
3. While the beans simmer, prepare the toppings and set each one out in its own bowl.
4. To build a haystack, start with a handful of corn chips and crush them lightly on the plate. Spoon on the warm beans, then sprinkle with cheese right away so it melts.
5. Pile on the lettuce, tomatoes, olives, green onions and avocado. Finish with a spoonful of sour cream and plenty of salsa.

Notes

The order matters: Chips on the bottom, hot beans next, then cheese so it melts, then the cold toppings. Stacked that way, the chips soften just enough and the lettuce stays crisp.

Add rice: Many families put a scoop of warm rice between the chips and the beans. It stretches the meal and is a good base for anyone skipping the chips.

Shortcut: In place of the seasoned beans, warm two cans of chili beans or your favorite canned vegetarian chili.

Make it vegan: Leave off the cheese and sour cream or use plant-based versions. The beans are already vegan.

For a crowd: The recipe doubles or triples easily. Keep the beans warm in a slow cooker and line the toppings up buffet-style in stacking order.

Gluten-free: Most plain corn chips are gluten-free, but check the label.

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Shopping list

• Produce: 1 small yellow onion, garlic, 1 head iceberg or romaine lettuce, 2 tomatoes, green onions, 1 large avocado
• Canned goods: 2 cans (15 ounces each) pinto beans, 1 can (8 ounces) tomato sauce, 1 small can sliced black olives, salsa
• Snack aisle: 1 bag (about 9 ounces) corn chips
• Dairy: shredded cheddar cheese, sour cream
• Spices and oils: chili powder, ground cumin, salt, olive oil