It’s time for me to share one of our household favourite things: this simple recipe for homemade taco seasoning.
I love all things taco, so I figured it was about time to share this recipe. It’s been the backbone of every great taco, taco salad, and taco bowl that has come out of my kitchen. Also, bonus– it’s so much cheaper to make yourself than to buy it pre-made!
Is this taco seasoning spicy or mild?
This recipe is not spicy, although it does have a very warming affect with lots of pepper and chilli powder.
If you like your taco seasoning a little milder, you have a few options:
- Try omitting the black pepper.
- Make sure that your chilli powder is the kind used for making chilli (dark chilli powder), not the red-hot straight from the red chilli peppers kind. (see below)
- Use 1/2 of the recommended amount of seasoning per pound of meat (this is what I do when I want it more mild).
If you like your taco seasoning more spicy, try this:
- Try adding a sprinkle of cayenne pepper or hot chilli flakes to your meat when you cook it.
- Go with my favourite option and top your tacos with some hot salsa or Guatemalan Chile.
Controlling the heat: How to choose the best chilli powder
As I mentioned above, not all chilli powder are created equal. There are milder types, such as a standard dark chilli powder (used in this recipe), or there are super hot cayenne-like version such as Korean Chilli Powder.
This recipe is absolutely not designed to be made with the spicy variety because there is a LOT of chilli powder in this mix! If you aren’t sure what kind you have, taste a tiny bit on the tip of your finger. The variety you need for this recipe will be a dark red colour and have a warm, slightly sweet, bold pepper flavour. The kind you don’t want (usually bright red in colour) will probably make you cough and leave you panting for a glass of milk or water!
Ways to use this taco seasoning
Try this recipe with ground beef or pork, on your favourite beans, or as a seasoning for taco soup. You can also add it to your favourite chilli or as a seasoning for chicken fajitas.
How to make taco meat: my favourite method
For 6-8 people: Fry 1 onion and 2 cloves of garlic (crushed or minced) in a bit of butter or oil in a large frying pan until soft. Crumble in 2 lbs (1kg) of ground beef or pork, and fry until brown. Season with 1-2 Tbsp of this taco seasoning mix, and stir in 1/2 cup of tomato juice or sauce. Simmer until the tomato reduces by 1/2 and the meat is rich and tender (about 30 minutes). Serve on tacos, soft tacos, burritos, or taco salad with your favourite toppings.
You will need:
- Ingredients (see recipe card)
- Mixing bowl
- Measuring cups and spoons
- Pint jar, bag or other sealed storage container
Simple Homemade Taco Seasoning
This recipe is super simple & super delicious! Just add this to fried ground beef with some onion, garlic, and a bit of tomato juice (see recipe for details). 2 Tbsp. of this blend is equal to 1 pkg. of pre-made taco seasoning mix from the store (for use with 1lb. of ground beef).
Ingredients
- 1 cup chili powder see notes
- 5 Tbsp salt
- 3 Tbsp ground black pepper
- 2 Tbsp dried oregano leaves
- 1-1/2 Tbsp cumin
Instructions
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Measure all ingredients in a bowl; whisk to combine thoroughly. Pour into a pint jar or another sealed bag or container for storage.
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For perfect taco meat: Fry one onion with 2 cloves of garlic and 2 lbs (1kg) lean ground beef. Add 2 Tbsp of this seasoning and 1/2 cup of tomato juice or sauce. Simmer uncovered for 20-30 minutes or until tender and rich, and the tomato is reduced by about 1/2.
Recipe Notes
RE: CHILI POWDER: I have made the mistake sometimes of purchasing HOT chili powder (it’s usually bright red, more like cayenne). This recipe calls for the more mild, dark coloured chili powder, more commonly used to make tomato based chili.
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That’s all for today! If you enjoy this recipe, let me know in the comments! Also, speaking of the comments – What are your favourite taco toppings? Drop me a note below to let me know. I love getting inspired by you guys!
Thanks for stopping in,
–Naomi
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