It’s always nice to keep foods on hand for camping or for emergency situations (such as when your power has gone out and you’re low on fuel). Make up a large batch of this instant taco meat mix to keep on hand, and you’re only ever 5 minutes away from a good, hot dinner. You can use either soy crumbles – which keep for a long time – or dehydrated extra lean ground beef – you want to get the beef at least 96 percent fat free for best storage. This recipe is scaled for 2 meals and should be multiplied for as many meals as you would like to prepare for. Each half batch serves 4 as a generous entree.
4 lb extra lean ground beef, browned and dehydrated (OR substitute 8 c dehydrated soy crumbles)
1/2 cup Better Batter Gluten Free Flour
1 Tbsp salt
1 Tbsp ground cumin
1 Tbsp smoked paprika (regular will do, as well)
1 Tbsp chili powder (mild or hot)
2 teaspoons ground red pepper
2 teaspoons sugar
2 teaspoons onion powder (optional)
1/4 cup dried onion flakes (optional)
1 Tbsp garlic salt (optional)
If you have not done so already, brown lean ground beef, draining off any fat or broth that may accumulate in the pan and breaking into as fine a particle as you can. Dehydrate at 155-160 degrees for about 10 hours, or until completely dry.
Combine all remaining ingredients in a bowl. Stir in dried crumbles, and mix thoroughly to combine. Store in an air-tight container. Note: if using a vacuum sealer, this will keep for many years at room temperature.
To make taco meat: Measure out 2 cups of Instant Taco Meat. Cover with about 3 cups boiling water. Cook for about 2-5 minutes, or allow to sit and thicken, as desired, until beef is reconstituted. Serve immediately.