1. Dehydrate mild green chilis and salsa. Package separately.
In the field:
1. Boil 12 cups water. Stir in mild green chilis shortly before boiling to rehydrate.
2. Rehydrate salsa with 1.5 cups treated water. Massage to reconstitute.
3. Stir in half of the mashed potatoes, stir well, then stir in the second half. Remove from heat.
4. Stir in cheese and bacon bits.
5. Top with salsa.