Haystacks are a family favourite and we enjoy them regularly. They're quick and easy to make and topped with lots of lovely fresh veggies they are the perfect easy meal all year round.
I've no idea where the name came from, I first started making them about 35 years ago when I was a cook for school camps. The kids loved them because they were "junk" food, we cooks loved them because it is a one-pot wonder recipe, that can be made ahead, and is easy to serve. Now my family loves them, this really is a recipe that has stood the test of time.
This recipe is one of the most requested from the Cheapskates Club Recipe File. Every time they are mentioned in a meal plan or a newsletter I get emails asking what they are and for the recipe.
2 tins baked beans in tomato sauce
1 tin red kidney beans (or dried equivalent, soaked and cooked)
3 tbsp MOO taco seasoning (or 1 packet)
2 large onions, finely chopped
2 tins diced tomatoes
Sauté onion, add taco seasoning and then beans and tomatoes. Heat through. Serve over corn chips or toasted pita bread or torn mountain bread (I've even put it over pappadums in a pinch) add salad to suit, top with salsa and sour cream.
I usually put the salad (lettuce, tomato, cucumber, cheese, salsa, sour cream) out and let them make their own.
This makes a double quantity, so half goes in the freezer for the next time. Freezes well and it makes a great filling for stuffed spuds too.