I was making tacos one night for dinner when I realized I had no taco seasoning mix. After a moment of panic I decided to see if I could make it from scratch. I discovered that the homemade version was remarkably simple to make and much better than any store bought I had ever had. Also, when you make your own you are able to control how much of which spice actually goes into your blends. Want a little more or less spice, cutting back on salt, no problem.
This was the beginning of making my own seasoning blends for me. It is decidedly easy to do, depending on whether you have the correct spices on hand. With a little planning ahead you can make any type of seasoning blend that you like.
Taco seasoning is incredibly versatile and has many uses. I recommend making extra by doubling or tripling the recipe and storing it in an empty spice jar. Be sure to label the blends when you start making your own as it becomes increasingly difficult to remember what they are. I have learned this lesson the hard way.
Below is the recipe for the equivalent of one seasoning packet of taco seasoning, if you want to increase the recipe, just multiply by however much you want to increase the recipe by. If you want to double the recipe, just multiply the measurements by two, to triple multiply by three, etc.
1 TBS. CHILI POWDER
1 TBS PAPRIKA
1 ½ tsp. GROUND CUMIN
1 ½ tsp. OREGANO
1 tsp. SALT
½ tsp. GARLIC POWDER
½ tsp. ONION POWDER
½ tsp. CRUSHED RED PEPPER
To make taco-seasoned meat, brown 1 lb. of ground beef, chicken or turkey. Drain the excess fat and return to pan. Add seasoning blend, and 1 cup of water slowly. Simmer for about 20 minutes. For the water, I start with a half of a cup and then add the other half a little at a time to ensure that the water incorporates with the meat. Here are just some ideas on what to make with your seasoning:
7 Layer Dip