Taco night shouldn’t depend on whether there’s a packet in the pantry.
This blend is chili powder, paprika, cumin, garlic, onion, oregano, salt and pepper, plus a pinch of cayenne if you want a little kick. That’s it. It takes about five minutes to mix, and odds are you already have everything sitting in your spice cabinet.
I make my own because it’s simple, it uses what I’ve already got at home, and I get to decide how spicy or salty it is. No fillers. No flavor enhancers. Just spices.
If you grew up on the yellow packet, this one will taste right at home. There’s even an optional cornstarch trick at the end that gives you that same saucy, clings-to-the-meat texture.
How Much to Use
One batch seasons up to 2 pounds of ground beef, or 1 1/2 pounds if you like it extra seasoned. That’s roughly what you’d get from one to two store-bought packets.
How to Use It
Brown the beef and drain off the fat. Stir in the seasoning with a splash of water and let it simmer for a few minutes.
Two ways to go:
- Drier, the way I like it: About 1/4 cup of water is plenty. It’s just enough to spread the seasoning around without making the meat soupy.
- Saucy, packet-style: Add the cornstarch to the blend, then about 1/2 cup of water after draining the beef. Simmer until it thickens and coats the meat.
Tips
Toast it in the pan. After draining the beef, let the seasoning hit the hot pan for 30 seconds before adding the water. It wakes the spices up.
Taste and adjust. Start with the salt as written. You can always add more at the end, but you can’t take it back out.
Control the heat. The cayenne is optional. Skip it for kids, or double it if you like a burn.
Check your chili powder. Brands vary a lot in heat and flavor. Whatever you use most at home is the right one.
Make a Big Batch
The recipe scales easily. Quadruple it and keep it in a jar. Then taco night is just a scoop away.
Storage
Store it in an airtight jar in a cool, dark cupboard. It stays at its best for about 6 months. After that it’s still safe, but the spices start to lose their punch.
More Ways to Use It
- Ground turkey or chicken
- Shredded chicken for tacos or burritos
- Sprinkled over roasted potatoes or veggies
- Stirred into sour cream for a quick taco dip
Round Out Taco Night
Pair it with my Salsa Roja, Pico de Gallo and Cilantro Lime Rice. A taco bowl recipe built on this seasoning is coming soon.
Common Questions
How much homemade taco seasoning equals one packet? About 2 to 3 tablespoons is roughly one standard packet’s worth.
Why add cornstarch? It thickens the water into a light sauce that clings to the meat, like the packet versions do. Leave it out if you like your taco meat on the drier side.
Is it spicy? Mildly, with the cayenne. Without it, it’s flavorful but kid-friendly.
Homemade Taco Seasoning
Ingredients
Equipment
Method
- Add all the spices to a small bowl and mix well.
- To use: brown 1 1/2 to 2 lb of ground beef and drain the fat. Stir in the full batch of seasoning.
- For drier taco meat, add about 1/4 cup water and simmer 2 to 3 minutes. For saucy, packet-style taco meat, include the cornstarch and add about 1/2 cup water instead, then simmer until thickened.
- Store any extra in an airtight jar for up to 6 months.
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