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

Servings

Calories 532kcal

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.

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