Tammy: Congratulations go to Angel Sweezea of MI for her winning recipe, Taco Seasoning Mix. I’ve been looking for this type of recipe, and have tried a few. I really like Angel’s recipe for the combination of spices and taste, and the quantity it makes.
My family loves Mexican food, and would eat it 3 or 4 times a week if I’d let them. I figured if I made my own seasoning mix, I’d get better taste, it would be more economical, and it would probably be healthier too. And I was right! The flavor is wonderful! I’m a real wimp for spicy foods and this recipe wasn’t too spicy for me. You could easily make it spicier by adding more chili powder and crushed red peppers.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
40 |
80 |
120 |
160 |
200 |
240 |
| Makes |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
| Equivalent to # envelopes |
10 |
20 |
30 |
40 |
50 |
60 |
| Ingredients | ||||||
| Instant minced onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Salt |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Chili powder |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Cornstarch |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Crushed red pepper flakes |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Garlic powder |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Oregano |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Cumin |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
In a small bowl, combine minced onion, salt, chili powder, cornstarch, red pepper flakes, garlic powder, oregano and cumin. Stir until evenly mixed.
Freezing Directions:
Spoon mix into an airtight container. (If you store it in a freezer bag, your whole freezer will smell like taco seasoning!) Seal, label and freeze.
Serving Directions:
Use 2 T. of mix per 1 pound of meat. Add to meat as it’s cooking, whether it’s burger in the skillet or chicken in the slow cooker.
Tammy’s Comments:
This is a great alternative to using the seasoning envelopes you can buy in the store. And it tastes much better too! All of the ingredients (except the corn starch) can be found in the spice aisle of your local grocery store.
Nutritional Info:
Per Serving: 10 Calories; trace Fat (16.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 648mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.2 Responses to “Taco Seasoning Mix”
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Is there a reason why this needs to be frozen? Everything looks shelf-stable; why couldn’t you just put it in a jar and keep in the pantry?
From what I have read, from a scientific standpoint freezing is the best known way to retain flavor in spices. No measurable flavor changes take place and storage life is excellent. If you made this mix in a large batch, you could freeze it to retain its flavor. If you will use it in a reasonable amount of time, you can store it in an air tight container.