Since we can no longer buy our taco seasoning packets from the store due to allergies and sensitivities, I adapted the recipe I found in the Make a Mix cookbook. It looks just like the store stuff, tastes wonderful, and is cheaper to make than the store packages. Here is my go-to recipe:
Sheila’s Taco Seasoning Mix (Gluten, Dairy, & Yeast Free)
Small Batch Large Batch
¼ cup dried minced onion 1 cup dried minced onion
2 tbsp salt ½ cup salt
2 tbsp chili powder ½ cup chili powder
1 tbsp cornstarch* ¼ cup cornstarch*
1 tbsp crushed dried red pepper ¼ cup dried red pepper
1 tbsp dried minced garlic ¼ cup minced garlic
1 tbsp dried cumin ¼ cup cumin
1 ½ tsp dried oregano 2 tbsp dried oregano
*Substitute arrowroot powder if needed for the cornstarch.
Measure and place all ingredients in medium sized bowl.
Use a wire whisk and mix thoroughly.
Place in airtight container and label it (see photo above). Can store on shelf for up to six months. *Makes 6 recipes of taco meat. Add more cumin, pepper, or chili powder for more zest. Shake container to remix ingredients before measuring into recipes.
1 lb. lean ground beef or turkey
2 tbsp (slightly rounded) taco seasoning mix
½ cup water
Brown meat, drain excess grease. Sprinkle seasoning mix over the meat, stir in water. Bring to a near boil, reduce heat and simmer for about 10 minutes.
Recipes to use with this meat:
Tacos, Burritos, Taco Salad, Taco Taters, Mexican Lasagna, Loaded Nachos, Mexican Omelet, Taco Soup