Anyway, I am generally an organic, chemical-free kind-of girl; I do my very best to feed whole food to my family. I’ll make a batch of cookies any day to spare them from preservative-happy packaged cookies, but, still, I do use the taco seasoning packets in a pinch.Normally, when a problem like missing seasoning arises, I view it as an opportunity to
I Googled homemade taco seasoning and identified the best one, in my opinion. It’s courtesy of a fellow blogger, Rachel Cooks. Her seasoning blend was easy and delicious, without the chemicals, preservatives, and mystery “natural flavorings” of the packaged variety. Trust me, I will never, ever buy packaged seasoning again. I am saying this on straight 600-mg Ibuprofen–no perks involved. Not yet today, anyway.
Give me a click on the brown box below before you check out the recipe. Okay? xo
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1.5 teaspoon ground cumin
1/2 to 1 teaspoon sea salt (more or less to taste–I used 1 teaspoon)
1 teaspoon black pepper
In small bowl, mix all ingredients and store in airtight container. (Or you can quadruple the recipe and mix it together in the airtight container you are going to store it in–-just give it a shake, and you have homemade tacos in a pinch!).
Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
Serve with your favorite taco toppings! I always make fresh guacamole, even when I am dying from an ear infection. Serve with lettuce, cheese and tomato…salsa, too!