Taco seasoning is one of my favorite spice mixes to keep on hand in the pantry. It is a simple and easy way to add some flavor and heat. Plus, I really like cooking up different variations of meat-stuffed veggies. Taco seasoning is a great go-to base for flavor in these recipes! (For some ideas, check out my Taco Stuffed Acorn Squash, or Southwestern Style Stuffed Eggplant recipes.)
In my effort to source as many ingredients from “scratch” in my cooking as possible, I decided to make my own homemade taco seasoning to keep on hand. After all, I have all of the component spices already in my cupboard. I might as well put them to use!
There are many recipes floating around on the internet. How to choose one to use? I decided to make some comparisons to see what the core spices/proportions looked like. I also wanted one that included a thickening agent (like cornstarch). That way, if you simmer your seasoned browned meat with a little water, you’ll get a bit of a sauce going.
The recipe I settled on, with a few modifications, is from Gimme Delicious. You can see the original recipe here. We like spicy in our household, so I added in some cayenne. I also boosted the oregano (an herb I love, and grow in the garden, so I always have plenty on hand).
So here is the official Cook Craft Cultivate recipe for Spicy, Homemade Taco Seasoning! This is what I use when any of my recipes call for taco seasoning.
- Measuring spoons
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp cornstarch
- 1½ tsp oregano
- 1 tsp granulated garlic
- 1 tsp dried onion
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- Mix all ingredients together thoroughly.
- Store in a jar or other sealed container, and enjoy for 6+ months.
When using to season ground meat:
- Brown the meat.
- Add 1-2 tablespoons of seasoning per 1 pound of meat, or more to taste.
- Add 1/4 cup of water (more if needed).
- Simmer for about 5 minutes, until the water has mostly evaporated and there is a nice saucy coating on the meat.