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DIY Taco Seasoning

Homemade Taco Seasoning (Packet Copycat)

A homemade taco seasoning blend measured to replace one 1 ounce packet. You control the salt and skip the starch and anti-caking agents.
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Prep Time 5 minutes
Servings: 1 packet
Course: Spice Mixes
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt or 1/2 teaspoon for lower sodium

Method
 

  1. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt to a small bowl or jar.
  2. Stir with a fork or shake with the lid on for 10 seconds, until the blend is an even rusty red-brown with no pale streaks.
  3. To make taco meat, brown 1 pound of ground meat in a skillet over medium-high heat for 6 to 8 minutes, until no pink remains, and drain off most of the fat.
  4. Sprinkle in the whole batch of seasoning and stir for 30 seconds, then add 1/2 cup of water and scrape up anything stuck to the pan.
  5. Simmer for 5 to 8 minutes, stirring now and then, until the liquid has cooked down and the meat looks glossy and coated.
  6. Store leftover seasoning in an airtight jar away from heat for up to 6 months.

Notes

One batch seasons 1 pound of ground meat, the same as a packet. For sliced chicken, use about 2 tablespoons per pound and add salt to taste.
Cornstarch is left out on purpose. For a saucier meat, stir 1 teaspoon cornstarch into the water before adding it to the pan.
Skip extra salt when you’re topping with salty ingredients like cheese, olives, or salsa. Taste first.
For a mild blend, leave out the cayenne and use 2 teaspoons chili powder.