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How to make my own

Taco Seasoning

A pantry mix you can batch in five minutes: chili, cumin, paprika, garlic, onion, oregano, salt. No packet, no mystery anti-caking blend.

howtomakemyown4.9(954 reviews)10 min total
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How to make my own taco seasoning

Project At-A-Glance

Difficulty
easy
Active Time
10 min
Total Time
10 min
Yield
about 1/2 cup

Materials & Tools

0/10

Step-by-step

Step 1: Add every dry spice to a small bowl

Add every dry spice to a small bowl. This is one batch — enough for about 1 pound of ground meat or beans.

Step 2: Stir until the color is even

Stir until the color is even. Break up any chili-powder clumps with the back of a spoon.

Step 3: Taste a pinch

Taste a pinch. Add salt if it is flat, cayenne if you want heat, or more cumin if you want it earthier.

Step 4: Spoon into a jar

Spoon into a jar. Label it and the date. Keep it in a dark cupboard.

Step 5: To cook: brown 1 pound of meat or sauté 3 cups of bea…

To cook: brown 1 pound of meat or sauté 3 cups of beans, drain extra fat, then stir in 2 to 3 tablespoons of the mix plus 1/4 cup water. Simmer 3 to 5 minutes until the sauce clings.

Notes

  • Store-bought packets are mostly the same spices plus starch and extra salt. Making your own lets you drop the salt or skip the heat.
  • This mix stays punchy for about 3 months. After that the paprika and chili fade.
  • For a bigger jar, multiply every line by 4 and keep the same ratios.

Safety note: this is practical DIY guidance, not medical, chemical, or professional advice. Skip anything that feels unsafe for your setup.

kitchenSeasoningsSpicesMexican

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