Mexican Haystacks


Rice (or quinoa):
2 cups uncooked brown rice (or quinoa)
1 bunch fresh cilantro (dried is fine, too)

1 1/2 lbs ground beef
1 onion, chopped
2 - 4 cloves fresh garlic
salt & pepper to taste
4 cups organic salsa

Toppings (note: you can really use whatever toppings you like):
1-2 avocados, chopped
1-2 red peppers, chopped
1-2 ripe mangoes, chopped
fresh cilantro for garnish


Start your brown rice (or quinoa) in a pot on the stove. Next, add ground beef and chopped onion to a large saute pan. Add garlic powder and salt and pepper. When the meat is browned, add 4 cups of salsa. Bring the salsa to a boil and then reduce the heat to a simmer. Cover and simmer for about 20 minutes. In the meantime, chop the cilantro, pepper, avocado, and mango. When the rice (or quinoa) is done, stir in almost all of the fresh cilantro, leaving just enough to garnish each dish. 

Find a small bowl or ramekin and put the rice (or quinoa) in there, pressing it down with the back of a spoon.  Turn the bow over to empty the rice (or quinoa) on a plate.  It should slide out pretty easily and maintain the form of the bowl you used.  Top with meat and other toppings.