Taco Seasoning
Ingredients
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 tablespoon kosher salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch (8g)
- water – for cooking taco meat (optional)
Instructions
- 1.
Combine the chili powder, ground cumin, paprika, garlic powder, onion powder, dried oregano, kosher salt, ground black pepper, cayenne pepper, and cornstarch in a bowl; whisk until evenly mixed.
- 2.
Transfer the taco seasoning to a clean, airtight jar and label. Store in a cool, dark place for up to 6 months.
- 3.
To use: Brown 1 lb ground meat over medium heat. Stir in 2 tablespoons of seasoning and about 0.5 cup water, then simmer, stirring, until saucy and the seasoning clings to the meat, 3–5 minutes.
- 4.
Use immediately or hold warm; adjust heat by adding a pinch more seasoning if desired.
Taco seasoning is a bold, aromatic spice blend that delivers warm chili notes, earthy cumin, and savory garlic-onion depth with a gentle herbal lift from oregano. It’s designed for quick weeknight tacos, producing a balanced, mildly spicy profile that appeals broadly without overwhelming heat. The blend’s versatility extends beyond ground meat to roasted vegetables, beans, tofu, and grilled chicken, providing a cohesive taco-shop flavor in a spoonful.
Although its flavors draw on Mexican pantry staples, the pre-mixed taco seasoning concept is a Tex-Mex and American grocery innovation. Packeted blends surged in popularity in the mid-20th century, standardizing “taco night” at home and shaping expectations for seasoned ground beef tacos. In Mexico, cooks typically season meats ad hoc with individual spices, chiles, and fresh aromatics, but in the U.S. this all-in-one blend became a pantry fixture that helped define the Tex-Mex style.