CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2012-05-19
Serves: 7-8
Prep Time: 1-30m
Difficulty: average
Backpacking: Yes
Ingredients
- 8 flour tortillas
- 1 lb lean (>90%) ground beef
- 1 can of diced green chilis, 4 oz
- 1 packet of taco seasoning
- 1 can of fat free refriend beans, 15 oz
- 1 packet of heat/serve Spanish rice
- 8 ind. wrapped pieces of string cheese
- packets of taco sauce/salsa
Instructions
Brown the beef and following the instructions on the taco seasoning packet. Add the diced green chilis and continue to simmer. Spread the meat on two dehydrator trays (parchment paper helps) and spread the can of refried beans on two trays (parchment paper is required). Dehydrate at 135 deg over night until meat and beans are thoroughly dried. Package in gallon-sized freezer bags. I recommend storing in the freezer if you're not hitting the trail within a few days.
On the trail, add 12 oz of water to each bag and let soak for one hour. Bring the meat and beans to a simmer together in 1.5 L cooking pot or larger. Simmer for five minutes and add the Spanish rice. Simmer for another 3 minutes. Let the mixture cool for 5 minutes and serve on tortilllas with a piece of string cheese. Makes 8 burritos.
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