Ground Turkey Taco Stew
calories: 532, protein: 58.6 g, carbs: 31 g, fat: 19.4 g, sugars: 8.3 g, dietary fiber: 5.1 g, sodium: 944 mg
1 red onion, chopped
1 kg lean turkey mince (2.2 lb)
2 red bell pepper, chopped
1 can black beans (400g/14oz), drained
1 can sweet corn (340g/12oz), drained
1 packet organic Taco spice mixture (Santa Maria)
1 can diced tomatoes (400g/14oz)
Salt, to taste
1 bunch fresh cilantro (coriander leaves), chopped
1 tablespoon freeze-dried Cheddar cheese (powdered). *For the Paleo version skip Cheddar cheese
1 handful corn chips (or tortilla chips), crumbled
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.
on the trail:
To rehydrate 1 portion:
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.