Taco Pouch O' Noodles


2 Chopped Medium Yellow Onion

1 Red Pepper Chopped

1 Cup Water

1 Ramen Noodle Flavoring packet (optional)

2 PkgsTaco Seasoning

1-8oz pkg Shredded Cheddar Cheese

2 Cans Rotel Original

1-16oz jar Mild Pace Picante Sauce

2 lb 93% Lean Ground Beef, cooked, drained, rinsed

2 Cans Sweet Kernel Corn

2 boxesJiffy Corn Bread with honey made with box directions and cut into small cubes

6 Ramen Noodle Packeges cut in half, reserve the flavoring packets

Taco Pouch O' Noodles

Sep 14, 2022Brian Witmer
Contributed By: John in Bibs

This recipe makes 3 med. trays of casserole filling and cornbread and 1 med. tray of Ramen *


  1. Add Onions, Red Pepper, water, Ramen Noodle Flavoring Packet to a large skillet and sauté until soft and onions are translucent.
  2. Add Cooked and rinsed ground beef, 2 Cans of Rotel, 2 Cans of Corn, 2 Taco Seasoning Packets, stir, and cook on medium for about 10 minutes.
  3. Add Cheese, stirring to mix in and cook for about 10 minutes.
  4. Let cool down
  5. I made 24 discs of casserole, using silicone molds. Then freeze until frozen solid.
  6. On a lined freeze dryer tray place 8 discs of casserole filling, and surround with cut up pieces of cornbread. I placed all 12 halves of Ramen on one tray.
  7. Freeze Dry and package I appropriately. I put 2 discs, several pieces of cornbread in a snack ziplock bag and 1 square of Ramen per package.


Cycle Time:



Remove the cornbread, add 1 cup of boiling water, stir, close, let stand for 2 minutes, stir, close and let stand for 2 minutes. Add cornbread croutons back in.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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Sep 14, 2022

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