Iowa has rolling farmlands marked by the Mississippi River and Missouri river on both ends. However, every four years, it wakes up from its bucolic slumber as the make-or-break state for the presidential hopefuls. However, beyond the picture-perfect rural towns and throes of the elections, it has a food scene that is just as explosive and soulful. They have breakfast pizzas, taco pizza, Scotcharoos, and Ham Balls. Need I say more? The Haystack salad is one such member of traditional recipes here.
The starchy base, juicy vegetables, and flavorful sauces are hard to get wrong.
Think of it as a deconstructed tostada.
Ingredients For Haystacks
- 8 corn tortillas, halved, then cut crosswise into 1/4-inch strips
- 2 tablespoons EVOO
- Salt and pepper
- 2 cans (15 oz.) pinto beans, rinsed
- 1 1/2 cups jarred mild tomato salsa
- 1/2 head romaine lettuce shredded (about 4 cups)
- 1 cup shredded monterey jack cheese (about 4 oz.)
- 1/4 cup sour cream
- 1/4 cup black olives, sliced
Method Of Haystacks
Preheat the oven to 400 degrees. In a large bowl, toss the tortilla strips with the extra virgin olive oil; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets and bake, switching and rotating the pans halfway through the baking time, until crisp, 8 to 10 minutes; let cool.
Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.
Divide the lettuce among 4 plates and top with the bean mixture, cheese, tortilla strips, sour cream, olives, and remaining 1/2 cup salsa.
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