Homemade Taco Seasoning
Homemade is best
You can pick up a packet of taco seasoning in the grocery store and have yourself a pot of this stuff ready to go in minutes. OR you can make your own – taco seasoning, and season it according to your taste. This can be stored in a cool place for several months. You can always keep it in the freezer for longer storage.
Homemade is always better. For a little bit of your time, and using seasonings you already have in your kitchen, you can quadruple this recipe – or more – and have plenty of taco seasoning on hand when you’re ready to make tacos or taco salad. This recipe is good for one pound of hamburger. But if you like more spice, you can always double it for your pound of hamburger.
How to
Brown and drain the hamburger. Mix the taco seasoning ingredients together and add it – with 1/2 cup water – to your hamburger.
If you fry your hamburger ahead of time and store it in the freezer, this can be an easy, quick meal. Take your hamburger out of the freezer, mix your water, seasoning, and beans, then simmer while you wash and cut the lettuce, shred cheese, chop tomatoes and prepare other toppings. By the time your other preparation is complete, the taco mixture will be ready to serve.
To make tacos or haystacks, prepare the following ingredients:
- lettuce
- rice
- shredded cheddar cheese
- taco chips – whichever flavor you prefer OR tacos
- olives
- diced tomatoes
- sour cream OR yogurt
- dressings for salad: Thousand Island, Ranch, Bleu Cheese, Vinaigrette
The recipe
Homemade Taco Seasoning
Ingredients
- 2 tsp. minced onion dried
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. crushed dried red pepper
- 1/2 tsp. minced or powdered garlic
- 1/2 tsp. cumin
- 1/4 tsp. oregano
Instructions
- Combine in container.
- Store in a cool place for 6 months, or store in the freezer.
- Add to 1 lb. hamburger that has been fried and drained
- Add 16 oz. beans - kidney, black, or pinto
- Add 1/2 cup water OR ketchup
- Simmer for 10 minutes or longer, stirring occasionally.
This recipe is a re-post from six years ago.
