Here in California it seems we are always whipping up “taco meat” for salads, casseroles, and even for the occasional taco. It’s a staple flavoring and is always best made at home with fresh ingredients. There is really no better way to add flavor to your food than with a fresh spice. Mixing your own gives you a better freshness guarantee. The fact is, it is a five-minute project to whip up. The recipe below yields one cup — enough to use now and some to store away. We often usually double this recipe.
Keep your taco seasoning around to whip up taco meat in a jiffy. Use it as a general seasoning on rice, vegetables, potatoes, soup, and more. If you keep a supply, you will find yourself dependent on it.
In terms of the proportions in the recipe below, there are as many recipes for “taco seasoning” as there are villages and cooks in Mexico. Adapt the recipe to your own satisfaction. Experiment and explore. That is part of the fun, after all. This taco seasoning recipe can simply be your starting point.
(TBS = tablespoon; t = teaspoon)
Taco seasoning is a great staple and, as I mentioned, making your own allows you to control the flavor and freshness. If you like making your own Mexican-inspired flavors, you might like to whip up your own enchilada sauce which, by the way, makes an excellent salad dressing over a green salad topped with taco meat. 🙂
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