Gigi's 6 Can Casserole
This is a recipe from mother, who cooked this for seemingly vast crowds
who would show up when we went to the beach during summer
vacation. It is a classic potluck recipe that I adapted to backpacking,
and it is always a hit.
Brown the ground beef with the onion, crumbling up the beef as
it cooks.Add the 6 cans, bring up to simmer. If you are making
this as a casserole, you would put into a casserole dish, combining
the tortilla chips into the mix,sprinkle with grated cheddar cheese,
and bake until the cheese is melted.
For backpacking, after you bring to a simmer, put on parchment lined
trays and dehydrate at 145 degrees until completely dry. Package in
ziploc bags or vacuum seal it, according to how many servings you will use
at one time. On the trail, rehydrate by putting it in a pan, add water about
an inch above the mix, bring to a boil, let it sit until softened, bring to a
simmer, remove from heat, and add crumbled tortilla chips.
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