Mexican Haystacks
My kids LOVE Hawaiian Haystacks. They love the rice, they love the chicken. But, mostly they love creating their own dinner. In younger years, they would pretend they were on a cooking show and were going to be evaluated on their plating and presentation. (Yeah, we watch too many cooking shows at our house). It was so fun to watch them place each olive or mandarin orange section on top of their perfectly arranged bed of rice and chicken. They would have eaten it every night. My husband and I? Not so much. I needed an alternative that would cater to an adult palette, but still enthrall my kids.
Enter Mexican Haystacks. I searched through recipes online and adapted and tweaked something that I thought would work for us. My husband loves that it tastes fresh- no more cans of pineapple, oranges, or cream of chicken soup. And my kids love that they are still creating their own meal- presentation and all. This recipe is just as fast and easy as its Hawaiian counterpart, which makes it even more delicious!
- 1 lb. ground turkey
- 1 cup salsa
- 3-4 cups cooked rice
- 1 mango, peeled and chopped
- 1/2 red pepper, diced
- 1 avacado, chopped
- 1/2 cup sliced black olives
- 1 small bunch cilantro, roughly chopped
- Brown ground turkey in large skillet until no pink is remaining. Drain all liquid.
- Add salsa and simmer on low for 5 minutes.
- Serve over hot rice, garnishing with remaining ingredients.
- Enjoy!!
