I used to buy packets of taco seasoning. But then I looked at the ingredients. Here's the list for Old El Paso brand: Chili Pepper, Salt, Maltodextrin, Spice, Onion Powder, Corn Starch, Yellow Corn Flour, Contains 2% or Less of: Partially Hydrogenated Soybean Oil, Silicon Dioxide (Anticaking Agent), Sunflower and/or Cottonseed Oil, Natural Flavor, Ethoxyquin (Preservative).
It's hard to fantasize that I'm on the shores of Puerto Vallarta when I know I'm consuming things like maltodextrin, "spice" (come on, is that really specific enough for a label??), starches, partially hydrogenated soybean oil, silicon dioxide, and — my favorite — "natural flavor". Ahem.
So I upgraded to Penzey's Bold Taco Seasoning, which is super delicious and very convenient. But some time over the past year, I got a little bothered by the high salt content too...it was listed as the first ingredient and that didn't seem right! So I decided that I would try homemade and see if the husband complained.
Crickets.
Another win.
I buy individual spices in bulk from Penzey's still, and it's super easy to mix together a container of this taco seasoning and leave it in the pantry for whenever the Mexi-mood strikes.
Try it. It's yummy. And it's free of things like malto-you-shouldn't-eat-this-dextrin.
Homemade Taco Seasoning
Makes about 3 tablespoons
Ingredients:
1 tbsp. chili powder
3/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes (or more if you like)
1/2 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. kosher salt (or sea salt)
1 tsp. ground black pepper
Directions:
Mix together all ingredients. Store in an airtight container until ready to use.
If you are making taco meat, brown your beef and drain off fat. Add about 2 tbsp. of seasoning per 1 lb. of beef (or to taste) and about 1/3 cup water. Over medium heat, simmer until mixture thickens.
Click here for a printable recipe!
