1/4 c. dried, minced onion
3 T. chili powder
2 T. cumin
1 T. cornstarch
2 t. oregano
2 t. red pepper flakes
2 t. red pepper flakes
1 t. salt
1/2 t. garlic powder
Mix all ingredients and place in lidded jar. Use two tablespoons per pound of meat, stirring in after meat has been cooked.
Makes about 3/4 cup.
Notes: I never use cornstarch and you can cut back on the red pepper flakes if you think the amount called for will be too spicy for your taste. I use ground turkey/beef or shredded chicken/pork to make taco meat in 3-4 pound increments, then freeze one pound at a time in quart-sized bags, so I usually quadruple this recipe and put it in a jar. It’s a more efficient use of my time to make a bunch at once than to frequently make smaller amounts.
1/2 t. garlic powder
Mix all ingredients and place in lidded jar. Use two tablespoons per pound of meat, stirring in after meat has been cooked.
Makes about 3/4 cup.
Notes: I never use cornstarch and you can cut back on the red pepper flakes if you think the amount called for will be too spicy for your taste. I use ground turkey/beef or shredded chicken/pork to make taco meat in 3-4 pound increments, then freeze one pound at a time in quart-sized bags, so I usually quadruple this recipe and put it in a jar. It’s a more efficient use of my time to make a bunch at once than to frequently make smaller amounts.
2 comments:
I'm out of taco seasoning so I'm using your recipe tonight!
This is the best ever. I’ve been making it for nearly 10 y are. My kids both ask me to make it for them. I’m going to give it as gifts this Christmas in small jars.
I make in triple batches and keep it in an old pasta sauce jar.
I order my bulk spices from Penzeys.
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