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Plate of haystacks: corn chips topped with seasoned beans, melted cheddar, shredded lettuce, diced tomatoes, black olives, green onions, avocado, sour cream and salsa, with bowls of cheese, tomatoes, olives, salsa, beans and chips behind it

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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

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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