Makes 10-12 tacos

Ingredients:

• 1 lb. lean ground turkey or ground beef (the less fat when dehydrating meat, the better)
• 1/2 cup of your favorite salsa (I like Casa Sanchez medium salsa verde)
• 1 Tbsp chili powder
• 2 tsp cumin
• 2 tsp paprika
• 1 1/2 tsp onion powder
• 1 1/2 tsp granulated garlic
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/4 tsp red pepper flakes
• Can of squeeze cheese (I like cheddar Easy Cheese) or other processed cheese
• 10-12 flour tortillas

Directions to make the taco meat:

1. Brown meat in a saute pan over med-high heat. Make sure to crumble the meat so it dehydrates more evenly.
2. After the meat is no longer pink, add the seasonings and 1/2 cup water. Simmer over medium heat until the water has evaporated.
3. Remove the pan from heat and stir in the salsa.

Directions to dehydrate:

1. Line two dehydrator trays with plastic inserts or parchment paper.
2. Allow the taco meat to cool completely before transferring it to trays, divided evenly among the trays.
3. Set the dehydrator to 155ºF for five hours. After five hours, flip and peel off the plastic trays or parchment, so the taco meat is directly on top of the dehydrator trays.
4. Continue to dehydrate for another 6-7 hours until crumbly and brittle.
5. Transfer to a vacuum seal bag, big enough to add water to on the trail, and seal with an oxygen absorbent packet.
6. Store in the fridge until you’re ready for your trip to keep ultimate freshness.

Directions to rehydrate:

1. Cut off the top of the vacuum seal bag and add just enough water to cover the taco meat mixture.
2. Stir and set inside a mylar bag or coozie and let sit for 10 minutes.
3. Add the meat and squeeze cheese to the tortillas and call it taco Tuesday!