Dehydrated Mexican beef and rice is a convenient and flavorful south-of-the-border meal. This just-add-water feast can be ready to eat in 30 minutes or less using your single-burner camp stove.
It is one of my favorite meals while camping and hiking. I can never get enough of it. It could be because food cooked outside just tastes better. It’s an excellent breakfast, lunch, and dinner option, whether at home, the field, or the campsite.
This homemade dehydrated camping meal is easy to make and can be customized in endless ways to suit your taste.
So let’s get started.
Table of Contents
- Mexican Beef and Rice Dehydrated Meal Recipe
- Supplies Needed for Dehydrated Mexican Beef and Rice
- Dry Ingredients
- Wet Ingredients
- Dehydrated Mexican Beef and Rice Ingredient Notes
- At-Home Preparation
- Optimize Food Protection for Storage and Travel
- In the Field Preparation
- Dehydrated Mexican Beef and Rice Nutrition Information
Mexican Beef and Rice Dehydrated Meal Recipe
Mexican beef and rice is one of my favorite dehydrated meal recipes. Spice it up with your favorite pantry spices, or add anything you might find as a tasty addition exactly how you want.
Supplies Needed for Dehydrated Mexican Beef and Rice
- Several 1-quart zip-top bags
- Heavy-duty paper towels
- Labeling materials such as masking tape and waterproof all-weather pen
Dry Ingredients
- 60 grams dehydrated white rice
- 35 grams dehydrated ground beef crumbles
- 25 grams dehydrated black beans
- 5 grams dehydrated fire-roasted poblano peppers
- 10 grams dehydrated onion
- 8 grams dehydrated salsa
- 5 grams dehydrated chipotle peppers in adobo sauce
- 2 teaspoons dehydrated cilantro
- 2 teaspoons McCormick 30% Less Taco Seasoning
- Bouillon powder for 1 cup (236 mL) water (about 10 grams)
- 3 grams dehydrated jalapeno peppers, crushed (optional)
Wet Ingredients
- A quality oil, such as avocado or olive oil, in a leak-proof container (optional)
A bit of healthy cooking fat, such as olive or avocado oil, added to the meal after cooking will significantly enhance the flavor.
We recommend making and trying this homemade dehydrated camping meal recipe several times at home before preparing it for the first time in the field so you will know what to expect. Armed with this experience, you can dial in the spices how you like and add or subtract any of the other ingredients. Don’t depend on untested gear or untested recipes.
Dehydrated Mexican Beef and Rice Ingredient Notes
We use the easy-to-find McCormick taco seasoning packets. Some pre-made seasoning mixes tend to burn. I haven’t found that to be the case with this mix. However, feel free to use the seasoning mix that is available locally. Just be sure to test it several times at home, where you can easily correct any cooking mishaps.
Most store-bought bouillon cubes or powders contain mainly salt, sugar, and fillers. Many folks will just make their own, blending nutritional yeast, mushroom powders, and other herbs and spices. We’re partial to our universal vegetable bouillon recipe.
At-Home Preparation
Combine all the dry ingredients into a food-safe 1-quart quality name-brand zip-top bag for best storage results. The sharp edges of dehydrated ingredients could cause micro-punctures in the zip-top plastic bag.
For the optional ingredients, seal the olive or avocado oil in a leak-proof container.
Compared to the local big box stores, Amazon has the best prices for the Ziploc 1-quart zip-top bags. So says the 20,000 plus Amazon customer reviewers who took the time to leave feedback. The rough edges and sharp ends of dehydrated foods very often compromise generic zip-top bags. Quality zip-top bags are a necessity when making dehydrated meals for camping.
Need another reason to buy quality name-brand Ziploc bags? An analysis commissioned by the Mamavation website showed that the majority of plastic sandwich bags sold in the U.S. contain high levels of toxic PFAS, also known as forever chemicals. Ziploc was one brand that contained no detectable levels of forever chemicals.
Be sure to include a short note with the name of the dish and detailed preparation instructions. We have included detailed preparation instructions at the end of this page.
Optimize Food Protection for Storage and Travel
Double bagging, using two zip-top bags with a separator, is an option to help guard against punctures, leaks, and water penetration and to protect the food’s integrity. This way, it remains viable in the field or pantry storage.
The Scott Shop towels brand makes an excellent bag separator. These multipurpose paper towels are thicker than the average heavy-duty paper towel. As a multitasker, repurpose these towels for the after-meal cleanup activities.
These heavy-duty paper towels have over 11,000 Amazon customer reviews with an average rating of 4.8 out of 5 stars, which is evidence of a great product. You may be able to find them at your local big-box megamart automotive department.
In the Field Preparation
Empty the dehydrated Mexican beef and rice dry mix from the zip-top bag into a suitable-sized cooking pot.
Measure in enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes. Stir several times, and add more water if needed to keep all ingredients covered and well-saturated with water.
So why not add all the water at once? You certainly can, but we are metering in the water, so we don’t end up with a product that is too dry or soupy. Adding water in smaller amounts works best for our Dehydrator Chef recipes.
Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring frequently to mix. After coming to a boil, if your stove is capable of a low-heat simmer, turn the flame down to reduce the chance of burning.
After two or more minutes of simmering, stirring, and mixing the ingredients, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for at least 15 to 20 minutes more for the flavors to blend and the ingredients to fully reconstitute. Add any remaining seasonings like kosher salt, freshly ground black pepper, or siracha for added spice and flavor.
Practice these Dehydrator Chef homemade dehydrated camping meal recipes at home several times with the very same outdoor kitchen gear used in the field or at the campsite. This approach lets you practice your skills to know what to expect and where to adapt.
Dehydrated Mexican Beef and Rice Nutrition Information
Nutritional values are approximate and exclude optional ingredients and oils added to enhance flavor. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more.
Calories: 710kcal | Total Fat: 9g, | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 1117mg | Carbohydrate: 103g | Dietary Fiber: 15g | Sugar: 7g | Protein: 40g
 | The Dehydrator Chef Book Available only on Amazon.com You’ll find step-by-step instructions for 26 homemade dehydrated camping meals. Many of these recipes are only available in this book. Grab yourself a copy today. |
Dehydrated Mexican Beef and Rice
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 60 grams dehydrated white rice
- 35 grams dehydrated ground beef crumbles
- 25 grams dehydrated beans
- 10 grams dehydrated onion
- 5 grams dehydrated fire-roasted poblano peppers
- 5 grams dehydrated chipotle peppers in adobo sauce
- 8 grams dehydrated salsa
- 2 teaspoons dehydrated cilantro
- 20 grams dehydrated tomato sauce
- 5 grams McCormick 30% Less Sodium Taco Seasoning (about 2 teaspoons)
- 10 grams bouillon powder (enough for 1 cup (240 mL) water (optional))
- 3 grams dehydrated jalapeno pepper slices, crushed (optional)
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.60 grams dehydrated white rice, 35 grams dehydrated ground beef crumbles, 25 grams dehydrated beans, 10 grams dehydrated onion, 5 grams dehydrated fire-roasted poblano peppers, 5 grams dehydrated chipotle peppers in adobo sauce, 2 teaspoons dehydrated cilantro, 20 grams dehydrated tomato sauce, 5 grams McCormick 30% Less Sodium Taco Seasoning, 10 grams bouillon powder, 3 grams dehydrated jalapeno pepper slices, crushed, 8 grams dehydrated salsa
- Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.quality cooking oil, such as avocado or olive oil
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
Notes
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Dehydrated Mexican Beef and Rice Preperation Instructions
Equipment
- camp kitchen equipment (including camping stove, cooking pot, utensils, etc.)
Materials
- 1 serving dehydrated Mexican beef and rice
Instructions
- Empty the dehydrated Mexican beef and rice dry mix contents of the zip-top bag into your cooking pot.1 serving dehydrated Mexican beef and rice
- Pour in enough water to cover the dry mix, then add a tad bit more.
- Cover and let the dry ingredients hydrate in your camp cookware for at least five minutes. Stir all of the way to the bottom now and again. Add more water if the hydrating mix gets too dry.
- Next, on your cooking stove and over a medium flame, bring the mix to a boil, stirring frequently to prevent burning.
- After bringing the mix to a boil, turn the stove down to a low simmer for two minutes.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- Finally, after the Mexican beef and rice has rested for 15 to 20 minutes, add some of the optional cooking oil and stir to mix. Enjoy!