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Homemade Taco Seasoning

If you haven’t started making your own taco seasoning yet, the time is now!  It’s easy, economical, and, since you are in control of the ingredients, you get to avoid the excessive salt, MSG, preservatives, and other unsavory additives often found in store bought taco seasoning.

Homemade-Taco-Seasoning-by-Five-Heart-Home_700pxI go through a lot of taco seasoning in my kitchen, folks.  So for me, the other advantage of throwing together my own mix is that I can make it in bulk.  This recipe makes the equivalent of about eight of those little packets from the grocery store.  Stored in an airtight jar, it will last a long time, but if you don’t use taco seasoning all that often, you might want to cut the recipe in half.  I use this mix so frequently that I usually double the recipe.  My family loves our Tex-Mex, so whether I’m whipping up beef or chicken tacos, burritos, enchiladas, chalupas, or some version of a Mexican casserole, having a big jar of homemade taco seasoning at my fingertips makes getting dinner on the table that much quicker and healthier.

So go forth and make taco seasoning!  It’s an effortless, homemade pantry staple that will make you wonder why you ever bought the packaged stuff.

Homemade Taco Seasoning

Yield: about 8 ounces, or the equivalent of approximately 8 packets of store bought mix

Homemade Taco Seasoning

This homemade taco seasoning is easy to make and economical, and it avoids the preservatives often found in store bought packets.

Ingredients

  • 1/2 cup chili powder
  • 1/4 cup cumin
  • 4 teaspoons paprika
  • 3 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons red pepper flakes (optional)
  • 3 tablespoons salt
  • 1 to 3 tablespoons black pepper (optional)
  • 3 tablespoons cornstarch*

Directions

  1. In a medium bowl, whisk together all ingredients until thoroughly combined. Store in an airtight jar.
  2. To use, brown one pound of ground beef (or ground turkey or shredded chicken, etc.). Sprinkle 2 to 3 tablespoons of seasoning over meat, to taste. Stir in 1/2 cup water, bring to a simmer, and cook over low heat until water has been absorbed.

Tips, Tricks, & Variations

You may omit the red pepper flakes and/or black pepper for a milder taco seasoning.

*The cornstarch is also optional. It causes the taco seasoning to really cling to the meat when the water is added and reduced down. Instead of 3 tablespoons cornstarch for this batch of taco seasoning, you could instead use 1/3 cup flour to achieve the same thickening effect. If you don't use cornstarch or flour, the step of adding and then cooking down the water is probably not necessary.

http://www.fivehearthome.com/2013/06/14/homemade-taco-seasoning/

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