Who doesn’t love tacos? They are fun, versatile and incredibly tasty. Up until recently, I never considered making tacos without one of those pre mixed taco seasoning packets you buy at the grocery store. That’s what i grew up with so that’s what I always used. Not to knock the flavor, those little premixed seasoning packets are good and super easy to use, but unfortunately they are packed with plenty of unpronounceable ingredients and loaded with sodium. Why it took me so long to make my own taco seasoning is beyond me, but I’m so glad I did. Now I can make our tacos as spicy and flavorful as I want without all those dirty preservatives us clean eaters despise.
- 2 T ancho chili powder
- 2 t cumin
- 2 t granulated garlic
- 2 t hot paprika
- 2 t dried oregano
- 1 t ground coriander
- 1 t turmeric
- 1 t granulated onion (optional...I usually leave this out because I dice up onions and cook with the meat)
- 1/4 t cayenne pepper (optional)
- 2 t Salt
- 1 t black pepper
- Mix all spices well in a small bowl.
- Store in an air tight container
Now what kind of person would I be if I didn’t at least give you a couple different ways to use this spicy mixture of Mexican goodness? Not a very nice one, so here are a couple options for you…
- 2 lbs lean ground beef (or chicken)
- 1 yellow onion,diced
- 2 cloves garlic, minced
- 2-3 T taco seasoning
- Olive oil
- In a large skillet, heat a dab of olive oil on medium high heat and saute the onions for a couple minutes. Add your meat of choice to the skillet and when it is nearly cooked through, add the minced garlic and cook for another minute. Then add the seasoning and let simmer for several minutes. Add more seasoning, salt and/or pepper to taste.
For a fun on the go snack, try one of Justin’s favorites…
- 2 lbs Lean Ground Beef (or chicken)
- 1/2 Sweet Potato, peeled and minced
- 1/2 Onion, minced
- 1/3 cup Black Beans, drained and rinsed
- 4 Scallions, diced
- 3 Egg Whites, or 1 Whole Egg
- 1 bunch Cilantro, minced
- 1 Lime, juiced
- 2 T Taco Seasoning
- Preheat the oven to 375. Set out a large sheet pan before you start mixing! In a really large bowl combine all ingredients except the meat and mix well. Add meat to the mixture. I highly recommend removing your rings so you can dig in and mix everything together with your hands. Don't go overboard with the mixing, just make sure everything is evenly distributed. Over-mixing will give your balls a really weird texture. Nobody wants that! Form the contents of the bowl into bite-sized balls. This recipe makes about 36 meatballs. Bake in the oven for about 15 minutes or until cooked through. Be careful not to overcook your balls. This will give your balls a tough texture, and they will be dry. Again, nobody wants that.
- Serving Size = 1 Ball
Be sure to dice as small as you can and the same size, so everything will cook evenly.
These are more of a two-bite ball, but you can make them any size you like, just make sure you adjust the cooking time accordingly.
This is a great seasoning mix that you can use in any of your Mexican style dishes or even to make chili if you want. It’s versatile, customizable and best of all clean!