/> a mother's heart » Blog Archive » tasty… friday? homemade taco seasoning is worth it!

Okay, so sue me.  It’s Friday and I’m posting a recipe.  But honestly, it’s THAT good that it can’t wait until next Tuesday.  It’s so good, in fact, that I was completely miffed that Mark took all of the leftover taco meat for lunch yesterday.  Even though he says I encouraged him to do that, I have no recollection of those words.  I just know that I tore the fridge apart looking for the stuff and finally concluded that it was in Tempe, not in my kitchen.

So the impetus for making this stuff was multi-fold.  #1)  I bought a large container of taco seasoning (that was pretty decent) at GFS sometime earlier this year.  Unfortunately for me, there are no GFS stores out West.  Boo.  #2)  I am a member at Costco, but Costco’s taco seasoning has dehydrated onion in it – and sifting out all of that onion just to use the seasoning is a waste.  #3)  All of the online spice e-tailers have dehydrated onions in their seasoning mix as well.  #4)  For whatever reason, commercially prepared taco seasoning gives me indigestion.  Some brands more than others, but all do to some extent.  I’m loathe to blame MSG, as I can eat other things with MSG and not have indigestion.  Maybe it is, and maybe it’s not.  And #5)  Being a certified Food Storage Nut, I really wanted something that would be easy to replicate from my own stash of spices and whatnot in my pantry.

Happily, this recipe meets all of my motivations and criteria.  First and foremost, no onions – well, onion pieces.  This does use onion powder (or onion granules, as I found at my local Sprouts store), but onion powder/granules (in reasonable amounts) doesn’t bother either one of us.

One of the upsides to making this myself in a mason jar (and one I realized a tad too late) is that is layers really attractively.  Which means if you’re looking for healthy, beautiful, and useful gifts, this one totally counts.  Unfortunately for me, I didn’t realize what was happening until it was too late and didn’t shake out the bottom layer to level it before I added more on top of it.  Ah well – it didn’t stay pretty and layered for long – I shook it all together and used its tastiness to make our taco meat.

Homemade Taco Seasoning, a la Sue
  • ½ c. chili powder (regular or mild)
  • ¼ c. onion powder (or onion granules)
  • ¼ c. cumin
  • 1 T. garlic powder
  • 1 T. paprika
  • 1 T. sea salt (I like Redmond Real Salt)

I know, a half-cup of chili powder sounds crazy, right?  Trust me – it’s not.

Layer these ingredients in a mason jar – I used a canning funnel to make it easier – and either gift-wrap it with a ribbon and nice lid, or put the lid on and shake any frustrations from the day out.  Use 4 T. of the mixture to 1 pound of cooked meat and add 2/3 c. of water to the meat and spices.

Heat thoroughly and use the finished taco meat in whatever recipe you’d like.  Truly delicious, and definitely left-over worthy.  :)

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  • http://livininthed.com Tina Logan

    Loved the recipe :) Thank you so much Sue!!! I can’t have MSG and a lot of other preservatives so I thought most mexican food was out for me….thankfully though you came up with this recipe. I can once again enjoy Nachos and Tacos :)

    Is there a way to make it just a little less spicy though? Less Cumin or more of something else?

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