Nachos
Vegetarian, lactose-free and gluten-free options available.
Nachos are very easy to make on the trail, with a range of ingredients and options to suit a variety of palates.
Ingredients
Serves 1
55g corn chips
- 1/2 freeze-dried avocado
- 0.3 cups instant refried beans
- 33g freeze-dried beef mince
- 6g taco spice mix
- 30g cheese
- 2 Tbsp freeze-dried salsa
Method
Before hiking:
- Place all ingredients in a separate zip lock bag. Keep the corn chips in their original packaging if possible.
When hiking:
- Boil 70ml water to rehydrate the instant refried beans.
- Place the beef mince in a pot and cover with water. Bring to the boil.
- Drain all excess liquid from the beef mince.
- Stir in the taco spice mix.
- Rehydrate the avocado and salsa on the side.
- Assemble your bowl of nachos, topping corn chips with beef mince, refried beans, avocado, salsa and cheese.
- Enjoy!
Notes
Freeze-dried avocado: If you can’t find freeze-dried avocado, yo can carry fresh avocado and cook this on the first day of your trip.
Freeze-dried salsa: If you can’t find freeze-dried salsa, I would recommend taking some freeze-dried corn instead. This is another way to add a bit of freshness.
Vegetarian option: To make this recipe vegetarian, swap out the beef mince for TVP.
Gluten free option: This recipe should be gluten free if you opt for a gluten free spice mix.
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