Homemade taco seasoning is so easy to make. I like the ability to control the amount of sodium since those store-bought packets use too much. Also, by making your own, you can also adjust the spices to your family’s taste preferences.
We love cumin, for instance, so I tend to add even more. If we’re entertaining adults for dinner, I bump up the chili powder and sometimes add cayenne, too.
As with my other homemade mixes, like homemade Mrs. Dash, Seasoned Salt and Old Bay, I usually double the recipe. It keeps nicely in an air-tight container in the pantry so you can always have some on hand to use in tacos or some of the other ideas below.
Taco Seasoning Mix
Homemade taco seasoning mix is so easy to make and skips the fake ingredients in the store-bought stuff.
- ⅓ cup masa harina golden corn flour
- ⅓ cup chili powder
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. seasoned salt
- 2 tsp. paprika
- 2 tsp. cumin
- 1½ tbsp. dried minced onion
- 2 tsp. beef bouillon granules
Combine all ingredients in a jar and shake well. Store in a cool, dry place.
To make taco meat, add 1 cup water and ¼ cup mix per pound of ground beef and simmer until most of the liquid is cooked away. For chicken tacos, cut boneless, skinless chicken breasts into 1-inch strips and toss them with this seasoning mix. Saute, stirring frequently, in 1 tbsp. olive oil until fully cooked, about 7 minutes.
Homemade Taco Seasoning Mix Uses
Of course, you don’t have to use Homemade Taco Seasoning in tacos. It’s a versatile seasoning mix! Here are some other ideas:
Bean Dip: In a small saucepan over medium heat combine 1 can refried beans, 2 tablespoons homemade taco seasoning, and 2 tablespoons of salsa. Stir frequently until warm and transfer to a bowl to serve with tortilla chips.
Taco Potato Chips: Preheat the oven to 400°. Slice a potato thinly and toss the slices with 1 tablespoon taco seasoning and 1 tablespoon olive oil, combined. Arrange slices on a baking sheet and bake until the edges begin to turn golden, about 5 minutes. Flip and bake an additional 3-5 minutes, until crispy. Remove from oven and immediately transfer to wire rack to crisp while they cool.
Taco Soup: Sautee 1 lb. ground beef and 1 onion, chopped, in the bottom of a large stock pan. Add 3 tablespoons taco seasoning, 2 cans diced tomatoes (undrained), 1 cup frozen corn kernels, 1 cup black beans, and 1/4 cup diced green chiles. Bring to boil then reduce heat and simmer for 10 minutes. Add additional taco seasoning to taste. Serve garnished with crushed tortilla chips, diced avocado, a dollop of sour cream, and a wedge of lime.
Taco Salad: On a plate, layer 2 cups torn lettuce and top with 1/4 cup each corn kernels, black beans, sliced black olives, and minced green onions. (Optional: add strips of cooked chicken or other leftover protein.) Make a taco dressing by combining 2 tablespoons salsa, 1 teaspoon taco seasoning, and 1 tablespoon sour cream.