Mexican Haystacks with Lime Rice

This delicious meal will impress the pickiest eaters in your family!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people


Lime Rice

  • 1.5 Cups White Rice My favorite is Basmati
  • 2.5 Cups Chicken Broth I use Knorr chicken Bouillon and mix it with water
  • 1 TSP Cumin
  • 1.5 Cups Cilantro Chopped Fine
  • 1 Lime juiced
  • 1 TBSP Olive Oil


  • 1.5 LB Ground Turkey You can use ground beef here if you choose.
  • 1 TSP Cumin
  • 1.5 TSP Garlic Powder
  • 1.5 TSP Onion Powder
  • 1/2 Can Tomato Paste Thin it out in a bowl with 1/2 cup of water.
  • 1 Can Diced Green Chilies 4.25 oz
  • 1 TSP Salt
  • 1/2 TSP Pepper


  1. Add the olive oil in a small pot and throw in the rice. Let the rice cook and get toasty. 

    Add the rest of the ingredients in the pot. Bring it up to a boil and then reduce heat to low and cover it. Let it just do its thing in the pot for about 25 minutes. When the fluid is all gone, turn off the stove. Let that just sit.

    When the meat is all cooked, you can fluff the rice up.

  2. Put the ground meat into a pan and brown it up on medium heat until it's cooked through. Add in all the rest of the ingredients to the pan and let it simmer for a few minutes so it all mixes in.

  3. Grab a bowl and add some rice and meat on the bottom. Now you can add a bunch of toppings of your choice. 

    I like sour cream, lettuce,  avocado, jalapenos, shredded cheese, green onions, salsa and fritos scoops!