Prep 5 mins
Cook 0 mins
After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dried granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix -- don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in chili, ground beef mixture for casseroles, stew, soups, and add some into you hamburger mixture for burgers, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.
- 29.58 ml mild chili powder (for the best flavor do not reduce this amount)
- 2.46-4.92 ml garlic powder
- 1.23 ml onion powder
- 1.23 ml dried oregano
- 2.46 ml paprika
- 9.85-14.78 ml cumin
- 4.92 ml seasoning salt (or use 1/2 teaspoon white salt)
- 4.92 ml black pepper
- 0.25 ml cayenne pepper (optional or to taste)
- Combine all ingredients (double or triple if desired) .
- Store tighty sealed in a small glass jar until ready to use (I store mine and all spices in the refrigerator).
- **NOTE** this is only optional, if using the mix for tacos you might want to add in some flour into the seasoned cooked ground beef to thicken, I also add in about 1-1/2 cups tomato sauce and simmer, stirring for 20 minutes over low heat.
I'll be using this instead of buying the packets of taco seasoning from now on. Mixed, it makes 1.5 ounces which is the weight of a packet of seasoning. However, I expect that most of what comes in the store-bought packets contains mostly fillers and little spice. I used about 1 TBSP. of this seasoning for 1 pound of ground beef, and I found it perfect in that ratio. Another great recipe - thanks Kittencal!
I tried this recipe last night and it is a definite keeper, like everything from Kittencal. I added a pinch of red pepper flakes for kick and 1 teaspoon of cornstarch to help the seasoning stick to the meat. It was perfect. One good tip: to make the flavor more robust (so you can use less seasoning) add the seasoning to the meat when it is about halfway browned. Cook until the meat is fully browned, stirring frequently. Drain off any excess grease and then add one cup of water and cook until the water has evaporated. By using this method, you allow the heat to liven up the spices before diluting them with the water.
I made this to use in Mexi Ground Beef Chili Macaroni Casserole, a double batch. I used the larger amounts of garlic powder and cumin, and no cayenne. It certainly looked like the packaged stuff, and I always have all of these ingredients on hand. It might not necessarily be less expensive, but it is certainly healthier (lacking all of the unpronounceable chemicals). I will certainly use this often. (November 10, 2011) Edit: After using this in the recipe, I think 3 tsp. of cumin per batch is too much. It was harsh, or bitter, or some word that escapes me at the moment. Next time I will only use 2 tsp. And I will also try to curb my addiction to the word "certainly." LOL