Homemade Taco Seasoning
Taco seasoning has become such a familiar American pantry staple that it is easy to forget there is a much longer story sitting behind that little packet of spices.
The flavor profile Americans recognize as taco seasoning grew from the broader history of chile powder, Mexican American cooking, and the spread of Southwestern food across the country. In the 1890s, German immigrant William Gebhardt was cooking in New Braunfels, Texas, where he began grinding dried chiles with other seasonings. By 1896, he was selling Gebhardt’s Eagle Brand Chili Powder, and his company later helped introduce chile-based seasonings and Mexican American cooking to households far beyond Texas.
Tacos followed their own path into the American mainstream. Mexican immigrants and Mexican American communities had been cooking and selling tacos in the United States for decades before the familiar ground-beef taco became a national fixture. By the middle of the twentieth century, seasoned ground beef tucked into crisp corn shells with lettuce, tomato, and shredded cheese had become a distinctly recognizable American style of taco. Packaged seasoning mixes made that meal even easier to reproduce at home. McCormick dates its taco seasoning to the 1960s, the same period when tacos were becoming increasingly familiar well beyond the Southwest.
That history is worth knowing because homemade taco seasoning belongs to the American pantry tradition as much as it does to taco night. It takes the familiar combination of chili powder, cumin, paprika, oregano, garlic, onion, black pepper, and red pepper and keeps it ready in a jar beside the other everyday seasonings.
Making the blend yourself also lets you decide exactly how much salt and heat go into the pan. The chili powder provides the deep chile base, cumin brings its unmistakable earthy aroma, oregano adds an herbal note, and garlic and onion round out the seasoning. Red pepper flakes can be adjusted according to the amount of heat you want.
I use about two tablespoons for a pound of ground beef, turkey, or chicken, adding a little water after the meat has browned so the spices can coat the filling evenly. The same blend works with black beans, pinto beans, roasted potatoes, corn, sautéed vegetables, taco salads, and seasoned rice.
A small jar in the spice cabinet saves measuring nine ingredients every time tacos are on the menu, which is reason enough to keep a batch mixed and ready.
Until next time, thank you for spending a little time with me. I hope you find a recipe to make, a story to enjoy, and something new to take into the kitchen. ♥️
Homemade Taco Seasoning
PREP TIME: 5 minutes
YIELD: About 1/2 cup
Ingredients:
4 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
3/4 teaspoon red pepper flakes
Instructions:
- Add the chili powder, cumin, kosher salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper flakes to a small bowl.
- Whisk until the spices are evenly combined and no clumps remain.
- Transfer the seasoning to a clean glass jar or airtight container and label it with the date.
- Store in a cool, dry cabinet away from direct sunlight and heat. For the strongest flavor, use within about 6 months.
To use
- For 1 pound ground beef, turkey, or chicken, brown the meat in a skillet and drain excess fat if necessary.
- Add 2 tablespoons taco seasoning and 1/2 to 2/3 cup water. Stir well and simmer for about 5 minutes, until the liquid has reduced and the seasoning coats the meat.
- For a stronger flavor, increase the seasoning to 2 1/2 tablespoons.
- The blend can also be used to season beans, roasted potatoes, corn, rice, grilled or roasted vegetables, and taco salad.
about the AUTHOr
Stasia Boschetti is an American culinary writer and the founder of American Country Living. With more than thirty years of experience in the kitchen, a background in catering, extensive travel, and a strong knowledge of regional food traditions, she writes about the recipes, histories, and customs that have shaped the way America cooks. She lives in the United States with her husband, family, and rescue animals.
