Homemade Taco Seasoning
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Homemade Taco Seasoning
There's something about grey rainy days and tacos. And taco salads. Or wonderful summer days with family and friends, where everyone gets to make their own tacos.
Ever since we moved to North America, making homemade tacos was as nostalgic as leafing through old favorite vintage recipe books. I make my taco salad without a shell using lettuce as the vessel that holds all ingredients in one place. And the best part, taco seasoning.
One morning, by mistake, I shook some taco seasoning into scrambled eggs instead of onion flakes. I prefer fresh onions but that particular morning I was out, or maybe I wasn’t awake enough to go outside and pull an onion out of my garden.
Today taco seasoning is a kitchen staple. It nicely seasons ground beef including meatloafs and gives chicken and fish a little happy dance.
When I toss the homemade taco seasoning together, I triple the recipe. That’s how much fits in the recycled glass seasoning jar. I suppose I could make more but the last couple of times I was out of one or another ingredient. If I ever get everything I need in hand, I will easily make a generous helping and store it in an air tight jar.
Taco seasoning ingredients lined up and ready to be mixed together. (Photo by Charlotte Ekker Wiggins)
Homemade Taco Seasoning Recipe
1 TBSP chili powder
1.5 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
If you want a little more heat, add 1/4 tsp red pepper flakes. I sometimes make this without the red pepper flakes since spicy doesn’t agree with me.
If you mix in a square container, you can easily pour the mixture into a jar. (Photo by Charlotte Ekker Wiggins)
Mix. I use a plastic container with a corner so I can easily pour the mixture into a glass jar.
To fill a standard repurposed spice jar, I tripled the recipe.
Using Homemade Taco Seasoning
If using to season 1 lb of browned ground hamburger, use 1/4 cup of taco seasoning. Cook on low with 1/2 cup of water for about 10 minutes.
Cool enough to use in taco shells or on a taco salad.
And to think of all of the years I purchased a serving for around $3 in a little sealed envelope...
