Mexican Haystacks
    makes 10-12 servings
ideal slow cooker:  5 quart

 2 pounds ground beef
1 small onion, chopped
2 (8 oz.) cans tomato sauce
2  (15 oz.) cans chili beans
     with chili gravy or red
     beans
2 (10 oz. ) cans mild salsa
     or mild enchilada salsa                
                                                      1 tsp. garlic salt
                                                      1/2 tsp. chili powder
                                                       Black pepper to taste.
                                                       Baked potatoes or cooked
                                                       rice.

 Toppings:  raisins, chopped apples, fresh pineapple
chunks, shredded lettuce, chopped tomatoes, shredded
coconut, shredded Monterey Jack cheese, shredded
Cheddar cheese, corn chips.

 1.  Brown ground beef in a skillet over medium-high heat,
stirring until ground beef crumbles and is no longer pink.
Using a slotted spoon, lift beef out of drippings and into
slow cooker.  Discard drippings. 
2.  Stir onion, tomato sauce, chili beans, enchilada sauce,
garlic salt, chili powder, and pepper into beef in slow cooker.
3.  Cover and cook on high 1 hour or on low 2-3 hours.
4.  Serve over baked potatoes or rice.  Serve with desired toppings.





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