Haystacks

Beans: Cover about a pound and a half to two pounds of pinto beans with water up to at least three inches above the beans in a slow cooker. Cook on high for about 8 hours. The next morning the beans will be plump and ready to add flavor. Add ¾ tablespoon cumin, 1 tablespoon granulated garlic, salt and pepper to taste, 2 pinches of oregano, ½ spanish onion finely chopped , two cloves of garlic, two chopped tomatoes, handful of chopped cilantro, and bring to a boil.

Salsa: 5 Roma Tomatoes boiled until skins fall off or can be taken off easily with the fork (not an all day process). Stick in a blender and blend until smooth, throw in a serrano chili, a handful of cilantro, a couple cloves of garlic, salt and pepper to taste and lime juice to taste. (Viv tastes a lot)

Top tortilla chips with beans, cotija cheese, salsa, lettuce, chopped tomato, olives, avocado and ranch(made from the Hidden Valley Ranch envelope, no other way, it makes the recipe along with the salsa and the cotija).

Hit the Haystack!