Crockpot Mexican Haystacks
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I found a couple different versions of this dish & decided to kind of combine some of the flavors from the two. I love the idea of Mexican Haystacks! These did not disappoint! It is creamy & packed with flavor & texture.
It makes a LOT for our little family, so sadly we might not make it again for a while, unless we invite some friends over to help share in the goodness, but it is great for bigger families & or a potluck. Did I mention this is made in a crockpot? How easy is that? Can’t get any better!
Crockpot Mexican Haystacks
Ingredients
- 4 oz cream cheese
- 1/2 cup sour cream
- 1 cup salsa (I used Great Value Black Bean & Corn Salsa)
- 1/2 red onion, chopped
- 1-4 oz can diced green chilies
- 1-15.25 oz can black beans, rinsed
- 1 cup frozen corn kernels
- 1 1/2 Tbsp Ranch Mix (or half a packet)
- 1 1/2 Tbsp taco seasoning (half a packet)
- 2 large chicken breasts
- White Rice, prepared
- Tortilla Chips
- Shredded Cheese
- Green Onion/Cilantro
Instructions
- Combine first 9 ingredients in a crock pot. Add chicken. Cook on low for 4-6 hours (or high 2-4 hours.)
- Remove chicken, shred & return to pot with sauce mixture.
- Serve over rice with tortilla chips, cheese, green onion, cilantro, olives, or whatever other toppings you desire.
3 Comments on “Crockpot Mexican Haystacks”
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I would love for you to come by and share this post on the Creative Corner Hop. The linky party starts on Monday and stays open all week.
Sandy
Cherished Handmade Treasures
Oh yum! We love Hawaiian Haystacks and we love Mexican food!! What a great idea! I’m definitely going to make this!
If you have time, I would appreciate you linking this up at my new link party:
http://www.maidendshade.com/2012/05/youve-got-it-maiden-dshade-link-party-1.html
Thanks for sharing!
Kim