Mexican haystacks, I am looking at you!

A more energetic cousin to the favorite creamy Hawaiian Haystacks recipe, this Mexican-inspired variant is quick, so simple, and so yummy.

Recipes such as this are hard not to love.

Packed with customizable toppings, this meal is likely to please even the pickiest of eaters (hint: smother it with cheese — it’s the best tactic to stall complaints from particular palates).

Much more lovable is the simple fact that the flavorful sauce has been made a start to finish in 1 skillet and does not require any fancy cooking techniques or ingredients.

And yet, you still get a delectable, homemade sauce loaded with black beans and tasty corn nibbles and tender beef and zesty spices at 30-minutes or less.

It is down-home haystack goodness at it’s finest.



  • 1 pound ground beef or ground turkey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika or smoked paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth if using regular broth, cut down the salt in the recipe
  • 8- ounce can tomato sauce
  • 15- ounce can black beans rinsed and drained
  • 1 cup frozen corn kernels no need to thaw
  • Lime wedges for serving (optional)
  • Hot cooked rice or quinoa for serving
  • Taco toppings: lettuce sour cream, cheese, olives, etc


  • At a sizable 12-inch nonstick skillet over medium heat, add the ground turkey or beef, salt and pepper, and cook, breaking up the meat into little bits, until cooked through. Drain excess grease, if needed.
  • Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
  • Whisking quickly and continuously, gradually add the beef broth and tomato sauce around 1/2 cup at a time, letting the mixture thicken and bubble between developments before adding more.
  • Stir in the trunk beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
  • Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.


Different brands of chili powder will have varying degrees of warmth. If the chili powder you are using is too hot, bear that in mind and dial back the quantity, if you don't want the overall dish hot.