Tacos are fantastic; everyone knows this. The trouble is with the taco seasoning – the freakishly iridescent orange color, the billion ingredients you can’t pronounce, the super high sodium content. Don’t get me wrong, we still used the stuff, but it was time for an upgrade. Enter: Homemade Taco Seasoning.
Homemade Taco Seasoning
Makes about 20 servings
1 and 1/4 cup chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons crushed red pepper flakes
2 tablespoons dried oregano
4 tablespoons paprika
1/2 cup cumin
1/3 cup pepper
I multiplied the above recipe by 10 to store and use conveniently on future Taco Nights. Measure and pour all ingredients into a storage container.
A mason jar is perfect because when you’re done you can seal the lid and mix the ingredients really easily and thoroughly. Have fun saving your kidneys!
If you like the chalkboard organizational canisters, here’s how I made them.
- 1 and ¼ cup chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons dried oregano
- 4 tablespoons paprika
- ½ cup cumin
- ⅓ cup pepper
- Measure and pour all ingredients into a storage container.
- Seal and mix thoroughly.
{ 10 comments… read them below or add one }
How long can it be stored for?
I’ve had mine for months!
Do you mix water with the 3 tablespoons and the meat?? If so how much
I do not.
For a mild version would you just omit the red pepper?
Yes. They’re not too spicy even including the pepper. I prefer mild myself.
Thanks for this great substitute! I made it today! http://hannahgj.blogspot.com/2013/01/homemade-taco-seasoning.html
Cool! Thanks for posting.
How much taco seasoning mix do you use per pound of hamburger when you pre-make a large mason jar of it?
About 3 tablespoons.
xo
rach