Mexican food is often a favorite on the trail.  This one is easy to make that can be eaten without using dishes — so easy clean up too.  It could even be a nice hot lunch, which would be a real treat.

2 cup dehydrated refried pintos
2 cups freeze-dried ground beef  or freeze dried chicken or Textured Vegetable Protein (TVP)
2 packets Old El Paso Taco Seasoning
½ cup dehydrated peppers (optional)
3 tablespoons dried onions (available in spice section)

Also carry

16 Pita pockets halves or small flour tortillas
2 packets Taco Bell sauce per serving (16) – pick up a variety of them when you eat  at Taco Bell
One 2-cup package of sharp cheddar cheese
3-4 ounces olive oil
2 whole avocados (optional)

At home instructions

In large bowl, mix beans, protein choice, taco seasoning, dehydrated peppers and onions.

Put into 1 gallon freezer bag or split into 8 individual 1 quart freezer bags.

Store in refrigerator until ready for your trip (in freezer if more than a week before your trip)

Instructions at camp:
Add 4 cups boiling water to gallon bag or ½ cup boiling water to individual bags. Add the olive oil into the big bag (or divide between smaller bags). Let rehydrate for a few minutes until completely softened (use a cozy if available).  Knead the bag to thoroughly mix the ingredients.  Cut avocados in half, remove pit and use knife to dice while still in the skin — or scoop out by spoon fulls. Put mixture into pita pocket or tortilla, add Taco Bell sauce of choice, avacodo and cheese.

Serve 8

Put plastic bag(s) with your other recycle materials to rinse out at home and take to recycle facility.

Other recipes to try:

Backcountry Butternut Mac and Cheese

Backpacker’s Goulash

Brunswick Stew for Backpacking Meal (or Dinner)

Campsite Chicken Pot Pie

Hiker’s Hashbrown Scramble

Individual Tamale Pies

Shepherd’s Pie for the Trail

Thanksgiving on the Trail

Trail-worthy Curried Chicken and Mango with Cashews

Yogurt Parfait