Mexican Haystacks {recipe}

Mexican flavors have by far always been my favorite.  When I come across a yummy Mexican inspired recipe, it just has to be shared!  This meal is super simple, and on a hot summer day won’t heat up your house by using the oven or stovetop.  Let the crockpot be your friend this summer!  These haystacks were a fun alternative to the yummy Hawaiian Haystacks we’ve had in the past (although, these are completely phenomenal as well 🙂


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

(**This makes a big serving so 1/2 the recipe if needed)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you’ll get to it shredding on it’s own 🙂

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Recipe Source:  Yummy Fun