The Biffle Project

jaclynday:

I think I’ve mentioned it before on this blog, but I was raised as an Adventist and in the Adventist religion, they do things their own special (sometimes “special”) way.

One of those quirks (that I swear is like some North-American-Adventist infectious disease) is an obsession with the haystack. Haystacks are some weird vegetarian re-imagining of taco salad (a lot of Adventists are vegetarian), but they are addicting and wonderful and Brandon and I eat them several times a month.

The best things about haystacks:

• They are fast. Like less than 10 minutes fast.
• They are easy to make.
• Filling.
• …And cheap.

Here’s how Brandon and I make our haystacks. Adventists vary as to haystack toppings (there is a major Fritos vs. tortilla chip; chili vs. kidney beans, etc. war going on), but here’s what we like. Note that these toppings are a combined effort of the toppings we grew familiar with as children. Brandon’s family did haystacks one way, mine did them another and we have merged our tastes into one glorious heap of food.

Ingredients

• Dark red kidney beans
• Fritos (no scoops, the originals)
• Lettuce (if desired)
• Shredded cheese (either cheddar or pepper jack, your choice!)
• Fresh salsa or pico de gallo
• Avocado, either sliced or made into guacamole
• Sour cream

How To Make

• Heat the beans over the stove. Add some chili pepper to the beans if you like more heat.
• Place chips on a plate.
• Sprinkle cheese on the chips.
• Put beans on the cheese (to melt the cheese, duh).
• Layer everything else to your heart’s content.
• Eat fast so you can get seconds.

It’s not the healthiest meal in the world, but oh man, is it delicious. Total comfort food.

Megan, Tanya, Jera, Ellie, Celesti—I know you all eat (or have eaten) haystacks! How do you make them at your house?

Ummm, the fact that we’re not sitting on a couch, watching some sort of awful television show and eating these is proof of an unjust universe.