This is your go-to, better-than-the-packet taco seasoning. It’s bold, smoky, and just spicy enough, with all the flavor and none of the preservatives or mystery ingredients. Whether you’re throwing together weeknight tacos or meal-prepping for the week, this blend turns plain ground meat, beans, or veggies into something seriously craveable.
Why You’ll Love It
It’s quick—mix it once and you’re set for multiple meals.
Tastes fresher and bolder than store-bought.
Easily customizable to fit your spice level.
No added sugar, fillers, or anti-caking agents.
Perfect for tacos, but also great on roasted veggies, grilled chicken, or popcorn.
Here’s What You’ll Need
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (or regular if that’s what you have)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional, for heat)
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
Let’s Mix It Up
Step 1: In a small bowl or jar, stir together all the spices until well combined.
Step 2: Store in an airtight container (a small jar or spice shaker works great) and keep in a cool, dry place. It’ll stay flavorful for up to 6 months.
Step 3: Use about 2 tablespoons of seasoning per pound of ground meat, along with a splash of water while cooking to help the flavors soak in.
Pro Tips
Toast the spices in a dry pan for 30 seconds before adding them to food—it wakes everything up.
Double or triple the batch to always have some on hand.
Skip or scale the red pepper flakes to control the heat.
Label your jar—you’ll use it so much you’ll thank yourself later.
IRL Q&A
Q: Can I make this salt-free?
A: Totally. Just leave out the salt and season your dish to taste while cooking. Great for low-sodium diets or if you’re using salty broth or ingredients.
Q: Is it spicy?
A: Mild to medium, depending on the red pepper flakes. If you’re heat-sensitive, you can omit those entirely and still get full flavor.
Q: Can I use this for more than tacos?
A: Absolutely. Try it on roasted potatoes, scrambled eggs, grilled corn, chili, or even in a taco-inspired salad dressing.
Q: What if I’m out of one spice?
A: No biggie—skip oregano or paprika if needed, or sub cayenne for red pepper flakes. It’ll still be solid.
Q: How long does it last?
A: Up to 6 months, but for peak flavor, try to use it within 3. Just store it in a sealed container away from light and heat.
Homemade Taco Seasoning
- Total Time: 5 minutes
Description
This is your go-to, better-than-the-packet taco seasoning. It’s bold, smoky, and just spicy enough, with all the flavor and none of the preservatives or mystery ingredients. Whether you’re throwing together weeknight tacos or meal-prepping for the week, this blend turns plain ground meat, beans, or veggies into something seriously craveable.
Ingredients
Step 1: In a small bowl or jar, stir together all the spices until well combined.
Step 2: Store in an airtight container (a small jar or spice shaker works great) and keep in a cool, dry place. It’ll stay flavorful for up to 6 months.
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (or regular if that’s what you have)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional, for heat)
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
Pro Tips
Toast the spices in a dry pan for 30 seconds before adding them to food—it wakes everything up.
Double or triple the batch to always have some on hand.
Skip or scale the red pepper flakes to control the heat.
Label your jar—you’ll use it so much you’ll thank yourself later.
Instructions
Step 1: In a small bowl or jar, stir together all the spices until well combined.
Step 2: Store in an airtight container (a small jar or spice shaker works great) and keep in a cool, dry place. It’ll stay flavorful for up to 6 months.
Step 3: Use about 2 tablespoons of seasoning per pound of ground meat, along with a splash of water while cooking to help the flavors soak in.
Notes
Toast the spices in a dry pan for 30 seconds before adding them to food—it wakes everything up.
Double or triple the batch to always have some on hand.
Skip or scale the red pepper flakes to control the heat.
Label your jar—you’ll use it so much you’ll thank yourself later
- Prep Time: 5 minutes
Nutrition
- Calories: ~20 per tablespoon
- Protein: ~1g per tablespoon