When I first found BPL a couple years ago, I spent a long time reading old threads for information on dehydrating. If you go back for several years, there is a lot of info, but it does take time to go through it all (well worth it, though).
There are a couple members that have websites with excellent recipes and books for sale (sarah at trailcooking.com, for one, and also a Laurie who might not post anymore - don't know her website offhand).
Being a veggie and needing relatively healthy and cheap food for a multiple month road trip in 2012, I ended up dehydrating a variety of stuff that I regularly eat. Most turned out OK (definitely not all, though). I made soup as thick as possible and piled it on parchment paper to dehydrate. Mushroom barley, various bean and vegetable soups, even carrot soup (didn't rehydrate well for some reason). One mistake I made with soups and stews was cutting potatoes too large (took a long time to dehydrate and rehydrate). Made stews (lots of lentil variations) and veggie chilies same way (overly thick, to aid in dehydration - only way to layer it thickly on parchment paper).
I also dehydrated lots of refried beans, and hummus, and tomato sauces for pasta. Cooked then dehydrated pasta and quinoa and various sorts of rice. Dehydrated frozen vegetables and fresh, blanched vegetables. Fruits too. Heaps of tomatoes from the garden. Cans of beans of all types. Salsa.
I went a bit overboard, actually, and a year and a half later still have enough to feed a family of four for months, maybe years...
I'd recommend reading old threads for a while, and then just experimenting. (Of course, if you are wanting to dehydrate food with meat in it, I think you have to be more careful about temperature and moisture levels and whatnot.)