I first tried this meal about a decade ago. It's one of my favorite backcountry meals and has been in my trail meal rotation ever since. All credit goes to Andrew Skurka though, a superhuman hiker, who has been named both National Geographic's "Adventurer of the Year" and Backpacker's "Person of the Year." He's earned those titles by completing almost incomprehensible distances on-trail, including the Alaska-Yukon Expedition (4,700 miles), the Great Western Loop (6,875 miles ), and the Sea-to-Sea Route (7,775 miles). When the advice comes from someone who claims the Appalachian Trail as a footnote within their long list of accomplishments, it's probably worth listening to!
This is an easy and flavorful one-pot recipe created for the backcountry, but there's nothing stopping you from throwing this together for a quick meal at the campground or at home!
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Whether you're taking this to the campground or into the backcountry, do some prep work at home to speed up the process when it's mealtime!
DO NOT EAT THE FRITOS! For some number of you, this is going to be the most challenging part of this recipe. Save them until the end
Add 10 oz of water to your pot and bring to a boil.
*Andrew recommends 12 oz of water if you want a soupier consistency. I'll do this on colder days... drinking every last drop to stay warm and hydrated
Add beans, rice, taco seasoning, and other spices.
Stir regularly to avoid burning or boil-over. Cook for approximately 60 seconds or until beans & rice have cooked through. Remove from heat.
Add cheese to the pot. Stir cheese into beans & rice.
When you're ready to eat, add the Fritos. They will start to soften and lose their crunch if you let them sit too long.