Homemade Taco Seasoning

This post found me poking around my hand-written-favorites recipe book, a collection of all the things I’ve tried and loved the best.  Today I’ll share a recipe with you, straight from my faves-book, that is a staple in our diet – fast, healthy, cheap, and homemade. 

Homemade Taco Seasoning! 

I can’t bring myself to buy the little taco packets at the store anymore.  This version is so fresh and delightful, it’s too hard to resist making it – especially when I have garden-fresh herbs on hand. 

(I realize this is a photo of basil, and there’s no basil in this recipe, but it’s winter 🙂  Time to hit the photo archives.)

 

There will be no preservatives in your tacos this way, unless they come from another source, and you’ll be in complete control of the measurement of each spice.

The recipe has suggested amounts…  But really, it’s up to your tastebuds to decide.  This may require extensive taste-testing as the meat simmers.  Oh darn.

Homemade Taco Seasoning

(Note: You can easily make a large batch of this and keep it in a canning jar, empty spice jar, etc, to have ready at any time.  Also makes a great, unusual Christmas gift!) 

The following amounts work well for us when I’m cooking roughly 1lb of meat:

chili powder = 1+ TBS

onion powder = 2 tsp – 1 TBS

ground cumin = 2 tsp – 1 TBS, or go hog wild, like I do

garlic powder = 2 tsp

paprika = 2 tsp

oregano = 2 tsp

salt = 1/2 tsp

Method

Ready for this?

Mix.

Add to browned meat with a little water, and simmer til it’s done to your tastebuds’ liking.

Result

Meat seasoned this way can be used in any number of Mexican recipes, including BLTacos, a combination of taco meat, veggies, cheese, and bacon, in a homemade pita:

Yummy, zingy, terrific, healthy, flavorful, awesome.  Try it and add your own adjectives!

For a picture-free, easy-to-print version of this recipe, please click on the following link:

https://thefullvine.wordpress.com/homemade-taco-seasoning/

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2 thoughts on “Homemade Taco Seasoning

  1. I make this almost exactly the same way, the only difference is the exclusion of paprika and the addition of red pepper flakes. It tends to be too spicy for the kids, though, so next time I will omit the pepper flakes and add paprika. Also, I like to throw it into some cooked rice with a some salsa for short-cut Spanish rice… pairs nice with the ground beef!

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