Recipe

Taco Haystacks with Chow Mein Noodles

Crispy chow mein noodles piled high with warm, savory taco-seasoned beef, beans, crunchy veggies, and bright toppings. A church-potluck classic in many families with choose-your-own-adventure energy (and plenty of room for corn chips if that is your tradition).

By Matt Campbell

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4.8

A plate of crispy chow mein noodles topped with seasoned ground beef, black beans, shredded lettuce, diced tomatoes, shredded cheddar, and a dollop of sour cream on a wooden table

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Haystacks are one of those old-school, everybody-wins dinners that somehow feel like a party even if it is just Tuesday. You start with a crunchy base, then you build a warm, savory layer of taco meat and beans, then you go wild with toppings. The end result looks a little chaotic, eats like a dream, and lets every person at the table make their plate exactly the way they like it.

In many church-potluck and Midwest or Intermountain West versions, that crunchy base is chow mein noodles. In plenty of other homes, it is corn chips (hello, Fritos) . Both are right, both are delicious, and both deliver that perfect crunch-meets-cozy thing.

This version keeps the heart of the potluck-style classic, but I am giving you smart options so you can keep it easy and still make it taste like you actually seasoned it on purpose. Expect crisp edges, cozy carbs, and that mid-bite pause when the toppings hit just right.

A family-style haystacks topping bar with bowls of chow mein noodles, seasoned beef, beans, lettuce, tomatoes, cheese, salsa, and sour cream on a kitchen counter

Why It Works

Crunch plus comfort: keep the base snappy under warm beef with the right layering order.
Big flavor fast: taco-seasoned beef with a splash of salsa turns into a quick, saucy topping that tastes simmered longer than it is.
Built-in customization: spicy, mild, extra-cheesy, veggie-heavy, gluten-free with a swap. Everyone can win without you making two dinners.
Perfect for crowds: it scales up easily and doubles as a DIY topping bar for picky eaters and adventurous eaters at the same table.

Pairs Well With

Storage Tips

Haystacks are best when you store the components separately. Think: keep the crunch crunchy, keep the warm stuff warm, keep the fresh stuff fresh.

Seasoned beef: Cool, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-low with a splash of water or salsa until saucy again.
Beans: Refrigerate up to 4 days. Warm gently in the microwave or on the stove with a tablespoon of water.
Chow mein noodles: Keep sealed at room temperature. Once they go soft, they do not really come back, so do not refrigerate them.
Chopped toppings (lettuce, tomatoes, onions): Refrigerate 2 to 3 days. Store tomatoes separately if you can so they do not waterlog everything else.
Cheese and sauces: Refrigerate per package directions.

Make-ahead tip: You can cook the beef and beans a day early, then reheat and set out toppings right before serving.

Food safety tip: If you are serving this buffet-style, keep hot food hot and cold food cold, and refrigerate perishable toppings promptly.

Common Questions

What are taco haystacks made of?

In many church-potluck and Midwestern or Intermountain West versions, taco haystacks start with crunchy chow mein noodles and get topped with taco-seasoned ground beef, beans, lettuce, tomatoes, cheese, and sauces. In other homes, the base is corn chips (like Fritos) or tortilla chips. Same idea, different crunch.

Is Catalina dressing traditional for haystacks?

It is a classic topping in many families and regions, especially potluck-style haystacks. If you grew up with it, it is part of the whole vibe. If you did not, salsa and sour cream will feel more like taco night.

How do I keep the noodles from getting soggy?

Layer smart: noodles first, then lettuce, then warm beef and beans, then cheese and sauces. The lettuce acts like a little rain jacket for the crunch.

Can I make haystacks vegetarian?

Yes. Swap the beef for 1 1/2 to 2 cups cooked lentils (or 1 can of lentils, drained, if you can find them) or a plant-based ground, and season the same way. You can also do a beans-only version with black beans and refried beans for extra body.

Are haystacks gluten-free?

They can be with swaps. Most crunchy chow mein noodles contain wheat, and gluten-free versions are hard to find, so plan to switch the base to corn chips, gluten-free tortilla strips, or even a baked potato. Also check your taco seasoning label.

Any tips for serving haystacks buffet-style?

Keep the meat hot (slow cooker on warm works), keep cold toppings over ice packs if it is a long party, and do not leave perishable items (cheese, sour cream) out for more than 2 hours (1 hour if it is very warm).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Wooden spoon or spatula
Can opener
Cutting board and knife
Measuring spoons
Serving bowls for toppings
Serving spoon/ladle

I grew up thinking haystacks were basically edible permission slips. Nobody told you to keep it neat. Nobody cared if your plate leaned a little to the left like a crunchy noodle landslide. You just built your stack, passed the toppings, and went back for more. The first time I made them for friends, I tried to “plate” them nicely and immediately realized that haystacks do not want to be fancy. They want to be generous, a little messy, and absolutely loaded with whatever makes you happy. So now I lean into it and focus on what matters: hot, well-seasoned beef, fresh crunch, and sauces that make the whole thing sing.