I used to be a “seasoning packet” junkie. Store-bought packets of taco seasoning seemed so easy. But really, if you have a decently stocked spice cabinet, making your own homemade taco seasoning takes just a few minutes and costs less. I’ve experimented with different combinations of spices for taco seasoning over the years and I think I’ve found the winner! One batch of this super tasty homemade taco seasoning is roughly equal to one store-bought packet and it’s 10 times more flavorful. You can even mix up big batches of it and store it pre-mixed in an air-tight container for quick use later!
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Why make homemade taco seasoning?
While it’s easy to just buy a pre-made mix, you can control the ingredients, freshness, and flavor of your homemade taco seasoning. So if you like your tacos extra smoky, go ahead and add more smoked paprika! Need low sodium? Mix up your own taco seasoning and use less salt. You have all the control when you make your own!
What’s in Taco Seasoning?
This homemade taco seasoning recipe has just seven simple ingredients that you probably have in your pantry right now! Taco seasoning is made with:
- Chili powder
- Smoked paprika
- Ground cumin
- Cayenne pepper
- Oregano
- Salt
- Pepper
Taco Seasoning Variations
Here are a few substitutions and add-ins you can use to customize your taco seasoning to fit your budget and supplies:
- Smoked Paprika – I really think the smoked paprika made the flavor of this seasoning pop, but if you can’t get it, you can use regular paprika in its place.
- Garlic Powder and Onion Powder – When I make taco meat I generally am also adding a diced onion and a clove or two of minced garlic, so I didn’t include any garlic powder or onion powder in this mix. If you prefer not to use fresh onion and garlic in your recipe, you can add 1/4 tsp garlic powder and 1/4 tsp onion powder to the recipe below.
- Low Sodium – Feel free to reduce the salt content to meet your sodium needs. Keep in mind that salt does help make other flavors pop, so the taco seasoning might not be as vibrant with less sodium.
- Make it mild – If heat isn’t your jam, simply reduce or eliminate the cayenne pepper. You’ll also want to make sure you’re using a mild chili powder. The heat level of chili powder can vary from brand to brand.
- Cornstarch – If you like your taco meat to have a slightly saucy consistency, add 1/2 tsp of cornstarch to your spice mix and add 1/3 cup water to your taco meat or beans when you add the spices. The water and cornstarch will create a nice taco-flavored sauce to coat the meat or beans.
How to Use Taco Seasoning
Brown the ground meat first, then add one batch of the taco seasoning recipe below and continue to sauté for about two minutes more to toast the spices. For beans, simply add the spices and heat through. If you plan to use this taco seasoning for whole chicken breasts, simply sprinkle the taco seasoning over the entire surface of the chicken breast, then cook in a skillet until browned on the outside and cooked through. You can also use it to season potatoes or chicken before roasting.
How Much Taco Seasoning to Use
This taco seasoning can be used in any recipe in place of one store-bought taco seasoning packet, which will season approximately one pound of ground beef, turkey, or chicken, or about 3 cups of cooked beans. The recipe below makes approximately 2 Tbsp of seasoning, so if you plan to scale the recipe up to make the seasoning in bulk, use about 2 tablespoons of seasoning for every one pound of meat.
More Uses for Taco Seasoning
This simple taco seasoning can be used to season any type of meat, seafood, or vegetables. Here are a few recipes that use taco seasoning to inspire you:
How to Store Homemade Taco Seasoning
As with any dried herb or spice, this taco seasoning should be stored in an air-tight container and away from heat and direct sunlight. The lifespan of this seasoning will vary depending on the freshness of the herbs and spices you used to make this seasoning blend. Rather than going “bad”, dried herbs and spices slowly lose their flavor and potency over time, so for best results it’s recommended to use them within one year.
Note: I use a flat cost estimate for herbs and spices because they’re just too hard to measure and weigh such small quantities, so this cost is purely an estimate. I generally estimate ten cents for every teaspoon of an herb or spice, unless it’s a particularly expensive item. For salt, I generally estimate half that. So, take the cost of this recipe with a grain of salt (pun intended).
Homemade Taco Seasoning
Servings 1 recipeIngredients
- 1 Tbsp chili powder ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp cumin ($0.10)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp oregano ($0.05)
- 1/2 tsp salt ($0.05)
- 1/2 tsp 15 cranks fresh black pepper ($0.05)
Instructions
- Combine everything in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.
See how we calculate recipe costs here.
Notes
Nutrition
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I love this recipe! How much fresh garlic and onion would you recommend to compliment this recipe for 1 lb. of ground beef, for say, tacos, etc.?
Thanks!
I usually use about one small onion and two cloves of garlic per one pound beef. :)
Sorry to necro an old thread, but I just made a batch (minus the salt), added half a jar of chunky medium salsa, and after simmering the whole lot, dumped a cup of leftover Kraft mac n’ cheese I made the other day. Ta-da- spicy macaroni! Granted, it turned out to be “kinda like chili with some macaroni tossed in”, so I’ll make this with a whole box next time…or add garlic and beans to make a proper vegetarian chili. Thanks Beth!
SO GOOD. This can be so easily tweaked for preference (we like our seasoning really hot) and the spices you like best. We use this ALL the time now! Thank you!!
I use ancho chile powder for the chile powder. I always make my tacos with ground turkey.
I also used this as a spice rub for grilled pork chops and they came out great.
Hi Beth,
I know you posted this recipe over a year ago, but any chance you could cover briefly what the ingredients are in the “chili powder” you used? I don’t think we have anything exactly like it over here, and some stuff online suggests the American “chili powder blend” (which is what you seem to mean) typically contains garlic and onion powder?
Thanks.
Well, the label isn’t too specific (unfortunately). It says: chili pepper, spices, salt, silicon dioxide, and garlic. I think the bulk of it is mild red chiles and that’s what gives it that deep red color. I’m surprised it says salt, because it doesn’t taste salty at all. If you can find mild chili powder (made of just mild chiles), I think that would be a reasonable substitute.
Thanks, that’s very helpful.
I make my own chili powder by toasting dried chiles (some combo of anchos, pasillas, and chipotle moritas). Then I grind them in a coffee grinder. It’s much better than the commercial stuff.
A great website. Thank you! I used the taco seasoning in the Hearty Black Bean Quesadilla recipe. A tablespoon of chilli powder was a bit much for our kiwi taste buds. Had my family running for the ice cream. Nice recipe otherwise :)
Glad you liked it! I think what people in other countries call “chili powder” is what we call cayenne pepper, which might be why it was so hot! Chili powder here is a blend of mild chilis, cumin, and sometimes other spices. So, that might have been why your tongue was on fire! :)
I knew you’d have this on your blog. So glad I checked here first ;) It’s a taco soup night!
Out of corn starch, so I subbed about an equal amount of cocoa powder. Yum! (If making a bigger batch, would use 1/2 cornstarch & 1/2 cocoa… To get the cocoa flavor and cornstarch properties).
Anonymous – One batch of this would be enough for one pound of beef. Some have even said that they’ve used less and it was still good! :)
How much water should I add per pound of beef? And would this amount be right for just 1 lb ?
I’d start with about 1/4 teaspoon of each garlic and onion powder. That should be good!
How much Onion Powder and Garlic Powder would you recommend using?
For fresh mix, use masa harina as the thickener. Adds a little corn taste. =)
Thanks for the ideas to keep the mix in an old cleaned out spice jar.
Finally a recipe that doesn’t have garlic powder and onion powder. I like to use the real stuff.
I made a 9x batch and it fits perfectly in an empty garlic powder container.