This Homemade Taco Seasoning recipe is the perfect blend of spices for all your favorite Mexican dishes. Directions for 1 packet or a big batch! It’s so easy and inexpensive to make, you’ll never buy pre-packaged again.
You’d think with my kids’ hatred of Mexican food, I wouldn’t make very many dishes calling for taco seasoning, but actually, not a week goes by without some type of Mexican or Tex-Mex dish gracing my dinner table. Those are their favorite nights. #not … But I refuse to let them yuck my yum! They’re slowly coming around.
Seems like I was always running out of those packets, so years ago I started making my own blend. Homemade Taco Seasoning is so crazy easy to put together and way less expensive if you use it frequently. I keep a 4 ounce container filled at all times.
What’s in Taco Seasoning?
My taco seasoning mix includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and cayenne. If any of these ingredients aren’t your thing, or you like one more than another, feel free to adjust to your taste. Spice mixes are very forgiving.
- Replace the standard chili powder and paprika with ancho chili powder and smoked paprika, which gives the spice blend an awesome smoky flavor.
- Adjust the salt. I prefer to control the amount of salt by having only a little in the spice blend and then adding in extra separately, depending on what I’m making. (Keep in mind my recipe calls for Kosher salt, which isn’t as fine or strong as table salt.)
- Adjust the heat. The spiciness will come from the chili powder and cayenne pepper. Start with the small recipe I included, taste and decide if you want more or less spice. You can also replace the cayenne with some crushed red pepper flakes, or simply omit it.
- Add in some flour. Most store bought packets include flour, which is used as a thickening agent. If you want to include it in your mix, I recommend a 1/2 teaspoon per recipe.
(*quantities in the photo below are not to scale. There’s more chili powder than both the cumin and paprika in my mix. Please scroll to the bottom for the complete recipe.)
This easy homemade version allows you to mix together 2 tablespoons (which is the equivalent of 1 taco seasoning packet you would buy), or 1/2 cup that you can store in a spice jar and use when you need it. It keeps well for up to 6 months in a cool dry place.
What can I use this taco seasoning for?
It’s perfect for tacos and burritos, beef, chicken, pork, and pretty much all of your favorite Mexican dishes. I use it often in these dishes:
- Slow Cooker Taco Soup
- Totchos (Tater Tot Nachos!)
- Sloppy Joes
- Grilled Fish Tacos
- Chile Relleno Dip
- Southwestern Pasta Salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make This Homemade Taco Seasoning Recipe
Homemade Taco Seasoning
Ingredients
Recipe for 2 tablespoons (the equivalent of one store-bought packet)
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne
Recipe for Big Batch (about 1/2 cup)
- 1/4 cup chili powder
- 6 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- In a small bowl, whisk together all of the ingredients until combined.
- Use as needed (I recommend 2 tablespoons of seasoning per pound of meat.)
Notes
- I use kosher salt in this recipe, which is a loser flake and not as salty as table salt.
- Most store bought packets include flour, which is used as a thickening agent. If you want to include it in your mix, I recommend a 1/2 teaspoon added into the 2 tablespoons recipe.
- For other recipe variations and suggestions, please refer to the full article.
- This seasoning mix will store well in an airtight container for up to 6 months.
Nutrition
Chrissy says
My hubs will never forgive me if I don’t try your totchos recipe.
Dave says
Thanks Amy…. This is great! Presently, I use bulk mix and make a bean dip that always comes out a little heavy on the salty side so this mix will be made without it and I’ll be using this in it’s place.
For those more adventurous, or gluten sensitive, may I suggest you use maltodextrin, It leaves no after taste and completely dissolves in any liquid.
It’s usually made from highly refined tapioca starch and is inexpensive. Tapioca starch does not completely dissolve and leaves behind both a texture and an aftertaste. I use it in my Hidden Valley (copycat) ranch dip mix as a thickener.
It’s available from Modernist Pantry (they have a lot of really cool kitchen alchemy stuff).