Taco macaroni and cheese

Ingredients:

• ¼ cup dehydrated ground beef (or dehydrated beans)
• ¼ cup dehydrated mixed vegetables (bell peppers, tomatoes, onions, mushrooms)
• ½ cup dehydrated macaroni
• pinch red pepper flakes
• 2 slices dehydrated jalapeño peppers, crushed
• 2 Tbl. + 1 tsp. Parmesan cheese sauce powder mix (or ¼ cup “Cheese” (Nutritional Yeast) Dry Mix)
• ½ tsp. taco seasoning (homemade)

Directions:

1. Combine meat, vegetables, macaroni, red pepper flakes, and jalapenos in a 4 x 6 plastic bag.
2. Combine cheese sauce powder mix and taco seasoning in a 2 x 3 zip style plastic bag.
3. Enclose the smaller bag in the larger bag and seal.

Yield: Serves 1

Rehydrate:

1. Add all ingredients except the cheese mix/taco seasoning to your pot with 1 ¼ cup water.
2. Allow contents to rehydrate for 5 minutes.
3. Light stove, bring to a boil, and continue cooking with the lid on for 2 minutes.
4. Turn off stove.
5. Stir in contents of the cheese mix/taco seasoning.
6. Put the lid back on.
7. Let set 10 minutes for the meal to continue rehydrating and cooking.

Freezer bag cooking:

1. Add 1 cup hot water to the pasta mix.
2. Let sit in cozy for 15-20 minutes.
3. Add the dry ingredients.
4. Stir.

Calories: 292