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Ground Turkey Taco Stew

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Ground Turkey Taco Stew

Loads of protein accompanied by a good ol' taco crunch! Try this Mexican recipe to spice up your hikes.
Course Dinner, Main Course
Cuisine Mexican
Keyword backpacking, egg-free, no nuts, no shellfish, no tree nuts
Total Time 20 minutes
Servings 4
Calories 532kcal


  • 1 tablespoon olive oil
  • 1 red onion chopped
  • 1 kg lean turkey mince 2.2 lb
  • 2 red bell pepper chopped
  • 1 can black beans 400g/14oz, drained
  • 1 can sweet corn 340g/12oz, drained
  • 1 packet organic Taco spice mixture Santa Maria
  • 1 can diced tomatoes 400g/14oz
  • Salt to taste
  • 1 bunch fresh cilantro coriander leaves, chopped
  • 1 tablespoon freeze-dried Cheddar cheese powdered.
  • 1 handful corn chips or tortilla chips, crumbled



  • Heat the olive oil in a large saucepan.
  • Add onions and cook until soft and golden.
  • Add the ground turkey and cook until fully brown. Transfer to a colander.
  • Drain and then return to the saucepan.
  • Tip in red pepper, beans, sweet corn and Taco spice mix.
  • Continue to cook for about 5 minutes, stirring occasionally.
  • Pour in the diced tomatoes together with their juice and bring to a boil.
  • Add chooped cilantro and season to taste.
  • Reduce heat to low, put a lid on and leave to cook for a further 15 minutes.
  • Remove from the heat and cool thoroughly.
  • Spread the Ground Turkey Taco Stew on dehydrator trays covered with non-stick sheets or parchment paper.
  • Dehydrate at 63C/145F for 8-12 hours until brittle.
  • Let cool to room temperature.
  • Divide the dried meal into equal portions (about 1 cup each) and pack them into separate zip lock bags.

ON THE TRAIL- to rehydrate 1 portion

  • Pour dry Ground Turkey Taco Stew mixture into a pot and add 1 cup water.
  • Place pot over medium heat and bring to a boil.
  • Cook, stirring occasionally, for about 5 minutes.
  • Remove from heat, cover, and let stand another for another 5-10 minutes to rehydrate meal completely.
  • To serve, stir in cheese powder and sprinkle with crumbled corn chips.


For the paleo version, skip the cheddar cheese


Calories: 532kcal | Carbohydrates: 31g | Protein: 58.6g | Fat: 19.4g | Sodium: 944mg | Fiber: 5.1g | Sugar: 8.3g

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