Haystack (food)

In the United States, a haystack is a dish composed of a starchy food (Fritos, tortilla chips) topped by a protein (beans, grated cheddar cheese, taco-seasoned meat or meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, ranch dressing, and/or salsa).

Haystacks are composed of relatively small amounts of many ingredients, in flexible combinations, so they are well suited to serving large numbers of people at a low cost.

[1] A Seventh-day Adventist named Ella May Hartlein is credited with coming up with the recipe for this version of haystacks in the early 1950s, when she and her family craved tostadas and could not find a Mexican restaurant close to their home.

The Amish haystack is built on a lettuce base, with crushed chips or crackers sprinkled on top, followed by cooked hamburger in tomato, spaghetti-like sauce, and nacho cheese.

They are topped by a variety of items, often including the eponymous pineapple chunks, cheddar cheese, celery, tomatoes, sliced almonds, coconut, and chow mein noodles for crunch.