Fajita Goulash

[JR Redding]

This is a dehydrator required recipe. I am sure like all recipes it can be adapted in other ways but this is the way I have had success with so far and is a meal we're carrying on our thru hike of the Long Trail in about 5 weeks.

Fajita Goulash

20 Ounces (1 package) of Lean Ground Turkey
2 packets of French's (or your favorite) Fajita mix
2 Green Bell Peppers
1 large onion of your choice (Yellow, Red, etc)
1 Large Lime
1 Serrano Pepper de-seeded (if you like spicy without sauce)
Dry Refried beans
Large can diced tomatoes
2 1/2 cups dry Jasmine Rice

Cook ground turkey and drain well but do not rinse. Add 1 cup of water and one packet of fajita mix, lime juice chopped peppers and onions cook down about 5-8 minutes.

For rice, 2 1/2 cups of dried rice to 4 cups of water. Cook.

When rice is complete add turkey and vegetable mixture. Mix well. Add can of tomatoes (drained) and second package of fajita seasoning, mix well then let sit in a closed pot (no heat) for about 2 hours. Divide and dry.

When entire batch is dried, break apart well in bowl and measure one dry cup into a freezer bag. Add 3 -4 tbsp of dry refried beans. In camp, add one cup boiling water plus a couple tablespoons, mix, cozy about 8 minutes.

For variety, add crushed Fritos, or Tortillas and some shredded cheddar. We also go into Taco Bell once in awhile and order a couple of Tacos inside just so we grab 3-4 big handfuls of their Taco sauce packets. The packets go great with this too.

Enjoy.

–Joe

[Laurie Ann March]

sounds yummy!

[Author]

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