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Sauces · Tex-Mex

Homemade Taco Seasoning

Five pantry spices, two minutes, and taco night no longer needs a packet.

Hands-on
20 min
Total
20 min
Makes
3 tbsp seasoning (enough for 450 g / 1 lb meat)
Serves
4

The mix itself takes 5 minutes. Using it with 450 g (1 lb) ground meat adds about 15 minutes: browning (time depends on your pan) plus about 4 minutes of simmering.

  • easy
  • taco-night
  • pantry
  • weeknight
  • make-ahead

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Homemade Taco Seasoning
Amount
Units

Ingredients

You need: small bowl or jar · large skillet · wooden spoon · instant-read thermometer

Contains: none of the 9 major allergens in the listed ingredients

Method

  1. Mix the seasoning

    In a small bowl, stir together 1 tbsp chili powder, 1 1/2 tsp ground cumin, 1 1/2 tsp cornstarch, 1 1/2 tsp kosher salt and 1 tsp black pepper. That's about 3 tbsp, enough for 450 g (1 lb) meat.

  2. Brown the meat

    Cook 450 g (1 lb) ground meat in a large skillet over medium heat, breaking it up with a spoon, until it's browned all through. Spoon off any excess fat.

    Ready when: No pink is left anywhere and a thermometer in the thickest clump reads at least 71°C (160°F) for beef, or 74°C (165°F) for ground turkey or chicken.

    Otto tried this firstOtto tips the spice mix onto the raw meat. Brown the meat first: the cornstarch needs the water in the next step to thicken into a sauce.

  3. Season and simmer

    Sprinkle in the seasoning, add 160 ml (2/3 cup) water and bring to a simmer. Cook, stirring, about 4 minutes.

    Ready when: The liquid has thickened into a glossy sauce that clings to the meat, with little or no thin liquid left in the pan.

Swaps

  • Instead of this blend (for a milder mix): 1 tbsp chili powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp cumin and 1 tsp kosher salt; use it with 680 g (1 1/2 lb) meat and 175 ml (3/4 cup) water, cooked over medium heat until the water is absorbed
  • Instead of ground beef: ground turkey or ground chicken, same weight verified; cook poultry to 74°C (165°F)

Make ahead, store & reheat

Reheat
Reheat leftover taco meat until steaming hot, 74°C (165°F).

If something goes wrong

  • Sauce is runny Why: Not simmered long enough, or too much water.
    Keep simmering and stirring for another minute or two; the cornstarch thickens as it bubbles.
  • Too spicy for kids Why: Chili powders vary in heat.
    Use the milder blend in the substitutions.

Good to know

  • Spoon off excess fat after browning so the sauce isn't greasy.

Safety

  • Cook ground beef to 71°C (160°F) and ground poultry to 74°C (165°F). Colour alone doesn't tell you it's done.
  • Wash hands, boards and spoons that touched raw meat in hot soapy water, and keep raw meat away from salad and toppings.
  • Refrigerate leftover meat within 2 hours; eat within 3 to 4 days.
  • Hot fat can spatter while browning. Keep the pan handle turned inward and kids back from the stove.
  • Some chili powder blends contain other ingredients; check the label if you cook for allergies or gluten-free.