Brown the beef and following the instructions on the taco seasoning packet. Add the diced green chilis and continue to simmer. Spread the meat on two dehydrator trays (parchment paper helps) and spread the can of refried beans on two trays (parchment paper is required). Dehydrate at 135 deg over night until meat and beans are thoroughly dried. Package in gallon-sized freezer bags. I recommend storing in the freezer if you're not hitting the trail within a few days.
On the trail, add 12 oz of water to each bag and let soak for one hour. Bring the meat and beans to a simmer together in 1.5 L cooking pot or larger. Simmer for five minutes and add the Spanish rice. Simmer for another 3 minutes. Let the mixture cool for 5 minutes and serve on tortilllas with a piece of string cheese. Makes 8 burritos.