Tuesday, November 6, 2012

Scrumptious Wednesday: Mexican Haystacks

Do you love Hawaiin Haystacks?? 
Me too. 
Mexican haystacks are just as good, promise. 

I found this Recipe via

Mexican Haystacks
8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro

Combine all ingredients {minus: chicken, beans, corn and rotel} in a blender. 
Blend until smooth. 
Put chicken, beans, corn and rotel in crock pot and pour blended mixture over it. 
Let it cook all day. {high: 3-4 hours, low: 6-7 hours}
Pull chicken breasts out and shred and then return to pot. 

Serve over rice and crushed tortilla chips. 
Top with cheese and cilantro. 

(ps. this makes a lot, so you can half it or freeze some for later)

This meal is so easy and delicious, I promise you will love it!


  1. Thanks for sharing! I will definitely have to try this out (:


  2. Hi SarahJane! Stopping by your blog for the first time and I see THIS delicious recipe, I'm so excited to pin it! I love anything with cream cheese. Just thinking about it is making me salivate! Anyhoot, thanks for the new follow on twitter, I'll be following back! :)


  3. That kind of sounds good! How do you think it would turn out if I omitted the black beans and green chili's, though?

  4. This meal looks so yummy, I saw another post earlier today with a similar recipe. I may make this for my hubby on Friday :)
    Abi K


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