My taco seasoning mix is a quick and easy way to turn a pound of meat into a fiesta-worthy feast. If it’s taco night, but you forgot to snag a packet of taco seasoning at the store, this is the recipe you need. Chances are, you already have all the ingredients in your spice cabinet. All that’s left to do is measure and mix!
Making seasoning blends isn’t just simple; they often taste better with fresher spices and are totally customizable. Dried herbs and spices should be replaced every 6-12 months for the best flavor, so skipping the store-bought taco seasoning packets in favor of homemade is a great way to use them up. It’s also easy to reduce the salt, adjust the heat, or swap out any ingredients you like to make a blend that works for you and your family. Try this make-your-own taco seasoning in my recipes for Mexican pizza, Instant Pot chicken tacos, or taco casserole!
Ingredients
Here are the main flavor components for the best homemade taco seasoning. You can find the full list of ingredients in the recipe card below.
Chili powder — this is the main foundation of flavor for the spice blend. If you prefer a spicier seasoning mix, use a hot chili powder. If you like mild taco seasoning, use regular chili powder.
Ground cumin — I’d consider cumin the second most important addition to the mix. The warming and earthy flavor is what makes store-bought taco seasoning smell and taste like tacos! If you only have whole cumin seed on hand, I give you tips for grinding your own in the Pro-Tips section below.
Garlic powder and onion powder — these allium powders add the savory-sweet flavor of cooked garlic and onion to the spice blend, giving your taco meat a greater depth of flavor. In a pinch, you can use garlic salt or onion salt to replace both the regular powders and the added salt (they are typically 3 parts salt to 1 part garlic or onion powder).
Dried oregano — if possible, try using citrusy Mexican oregano instead of spicy Mediterranean oregano for a more authentically Mexican flavor profile. Mexican oregano is more closely related to marjoram, so feel free to use that instead if you have it in your pantry!
Taco Seasoning Recipe
Equipment
- Small mixing bowl
- Storage container
Ingredients
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together all ingredients until combined.
- Store in an airtight container or glass jar in a cool dark place like a spice drawer, cabinet, or pantry. Best if used within 3 months.
Notes
- Be sure your storage container is truly airtight. If it isn’t, the spices will lose their flavor quickly, or the mix can clump up in the pantry.
- Store the jar away from direct light. Sunlight can damage the color and flavor of spices, so it’s best to keep them in a drawer or cabinet.
Nutrition
How To Make Taco Seasoning
1. Measure chili powder into a small mixing bowl.
2. Add cumin, garlic powder, and onion powder.
3. Add oregano, paprika, and red pepper flakes (if using).
4. Add salt and freshly cracked black pepper.
5. Whisk to combine.
6. Decant the taco seasoning into a small mason jar, spice jar, or other airtight container and store in the spice cabinet for up to 3 months.
How Do I Swap Homemade Taco Seasoning For The Packet?
To replace a normal 1-ounce seasoning packet, use 3 tablespoons of homemade taco seasoning per pound of ground beef, pork, chicken, or turkey. Note that packets often contain a thickening agent like cornstarch or arrowroot powder. If you’d like a similar saucy consistency, you can add ¾ teaspoon to a single serving (3 tablespoons) or add 2 teaspoons to the full batch.
How To Use Taco Seasoning
Most often, I use taco seasoning to flavor ground meat for recipes like my ground beef tacos, nachos, air fryer taquitos, Mexican lasagna, or taco salad. But don’t stop there—you can also use it in place of the dried chiles for making birria tacos or as a substitute spice mix for fish tacos.
That said, it’s multi-functional! You can also use it to add Mexican flair to your favorite soup—my taco soup, chicken enchilada soup, and black bean soup are all excellent candidates. It’s also a great seasoning to add bold flavor to classic bean dishes like my Instant Pot black beans or homemade refried beans. Just stir it in to taste. You could even use it as a Mexican twist on my homemade chili!
Stock The Pantry By Doubling The Recipe
While the recipe makes enough to fill a regular spice jar, I’ll usually double or triple the recipe as easy meal prep (or to stock myself with some easy hostess gifts!). It’s amazing what a little seasoning mix can do on a busy night! To store a big batch, mason jars are the way to go. I recommend using wide-mouth jars to make it easy to scoop out as you need it. Keep it in a dark, cool, and dry place and use it within 3 months for the best results.
Variations
The true advantage of making your own taco seasoning mix is how you can customize it to suit your taste.
- Spicy taco seasoning: add more red pepper flakes, use hot paprika instead of sweet, or add cayenne pepper to taste.
- Mild taco seasoning: leave out the red pepper flakes and use sweet paprika.
- Smoky taco seasoning: use smoked paprika or substitute the paprika for chipotle chili powder.
- Reduced-Salt or Salt-Free taco seasoning: simply reduce or omit the salt as desired.
Pro Tips For Making This Recipe
- Make sure your spices are fresh, especially if you plan to store the mix. Once opened, dried herbs and ground spices should be used within 6 months to a year. Whole spices will last much longer as they retain more of their essential oils.
- Grind your own cumin for more flavor. Quickly toast it in a dry skillet over medium heat until aromatic, then let the seeds cool. Use a mortar and pestle or clean spice grinder or coffee grinder to blitz it into a powder. When measuring your seeds, you’ll need about 1.5-2x the volume of what the recipe calls for in ground cumin.
Frequently Asked Questions
You don’t need to add water to your taco meat if you cook less-lean ground meat like 80/20 ground beef—the fat will provide plenty of moisture. If you’re using extra lean (93/7) beef, ground turkey, or ground chicken, you can stir in 2 to 3 tablespoons of water or broth per pound to help create a saucier consistency.
I recommend starting with about 3 tablespoons of the seasoning blend (equivalent to a 1-ounce packet). You can always add more if you like!
Use your senses to guide you! First, give the spice jar a sniff—if it doesn’t smell like much, it likely won’t taste like much. Second, visually inspect them—chili powder and paprika should be vibrantly colored, so if they’ve gone brown or pale, it’s likely time to replace them. Finally, give it a taste. If there’s not much flavor, it’s time to get new spices! I personally like to use a little piece of masking tape and a Sharpie to date when I’ve opened my spice jars—this helps me keep track of when I should replace them.
If you’ve tried this Taco Seasoning recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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