1 lb lean ground beef
1 red pepper, diced
1 jalapeno pepper, diced
1 tbsp olive oil
1 onion, diced
1 cup minute rice
1 pkg spicy taco seasoning
whole-wheat tortillas
water
Phase 1 - Preparing the beef and veggies! (before you leave!)
Cook up ground beef in a skillet at home. Transfer to a paper towel using a slotted spoon and get as much of the fat out as possible. Transfer to a parchment paper-lined food dehydrator tray and set to dry until it resembles gravel or dog food. (about 4 hours). Put your newly dried, much less perishable, beef into a ziplock bag.
You could potentially dehydrate the chopped veggies here as well. We didn't because we didn't plan far enough ahead, but I think we will next time. Either way, put your fresh or dried veggies in a second zip-lock bag.
Phase 2 - Making the burritos! (at the camp)
Heat the oil in a skillet then saute the veggies until they start to look wimpy and transparent. If you've dehydrated the veggies you'll have to add water to rehydrate...duh. Add in your dried beef, rice, taco seasoning and about 1 cup of water. Bring to a boil then simmer covered until the rice and beef soak up all the water. You can watch it and add more water little by little if its needed. Once everything is warm and soft again just scoop some filling into a tortilla, roll it up and done! Mmmm, Mexican food. It's Dawson approved!
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| Phase 3 - EATING! |
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