Tuesday, September 16, 2008


~ Food.com

1/4 c. dried, minced onion
3 T. chili powder
2 T. cumin
1 t. salt
2 t. red pepper flakes
1 T. cornstarch
1/2 t. garlic powder
2 t. oregano

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: 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 more efficient to make a bunch than to make it often. I always skip the cornstarch.


Tiffany said...

I'm out of taco seasoning so I'm using your recipe tonight!

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Jan said...

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.