dairy free, Dinner, easy, gluten free

Homemade Taco Seasoning

Posted by lizlaughlovefood on

Did you know sometimes even seasoning packets can contain gluten? There are a few brands out there that offer them, and I’m all for convenience, but there are times I have forgotten to grab a couple at the store and am left throwing some spices into my taco meat to get it just the way we like it. I think we can all attest to the fact that homemade is usually always better anyway, so I finally measured it all out and made a recipe for us all to fall back on 🙂 Feel free to double, triple, or quadruple this recipe. It stores in an airtight container for several months. I also use it to season eggs, popcorn, and tortilla chips!

Homemade Taco Seasoning

Makes enough for 2 lb of ground beef, chicken, or turkey

Ingredients:

  • 2 tablespoons chili powder
  • 1 1/2 teaspoons kosher salt (use 1/2 teaspoon less if using fine salt)
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano

Directions:

  1. Mix all spices together and store in an airtight jar or container. Use 2 tablespoons per 1 pound of ground beef, chicken, or turkey.
  2. When you are ready to use it, brown the ground meat and add 2 tablespoons seasoning. **If you would like your taco meat a little more saucy, mix 1 teaspoon cornstarch with 1/4 cup water or broth and stir this mixture in over medium-low heat at the end.

Notes:

serving suggestions: I also sprinkle this on eggs, tortilla chips, and salted popcorn!

Did you make this recipe? Don’t forget to tag and follow me on Instagram @lizlaughlovefood and use the hashtag #lizlaughlovefood

It seems the seasons have taken a turn here in Indiana for the warmer side. As someone who absolutely loathes winter, you will not find me complaining even if it is uncomfortably steamy ☀️ I don’t like not being able to see around corners. I’m not risk taker. I don’t find enjoyment in living on the edge. In fact, all of the what if’s sometimes make my body feel as if I’m moving through mud just to do a simple task. Finally! One of my many photos from the food photography workshop I attended in Italy. When I tell you this raspberry and pistachio tart was HEAVENLY. After a long day of shooting, this made the BEST afternoon pick me up 😍 Happy Easter from my family to yours 💗 My dear friend, I pray that God blesses your Easter and the rest of your year with the peace and joy that can only be found in Christ whose resurrection we celebrate this day 💗 Gluten free cinnamon rolls have got to be like the unicorn of gluten free baking, right? Unfortunately I’m not here to tell you I created the perfect recipe for them (though I haven’t given up yet!), but I just wanted to say hi. How are you? I haven’t made an actual post in a while eh? 2 years into this and I’m still trying to get my bearings, but my lil business has picked up and I couldn’t be more thankful. I also feel torn. Testing, shooting, and writing recipes for my blog (for you 😉), posting to Instagram, Pinterest, Facebook, pitching to brands, pouring myself into my work for local businesses, and getting ready to take my first international trip alone has got my head spinning. Sometimes it’s hard to know which direction to go hardest at. So sometimes I take a break and do nothing at all because I get so overwhelmed. Don’t worry, I’ll always come back 😘 And that all comes behind my family, and it goes without saying that is the single most important job to me right now. Anyways, the plates are spinning, and at some point it’s time to decide which plates deserve to be in the air and which ones can afford to be broken. I’m learning some plates need to fall and break for others to spin stronger. How are your plates? Still spinning or barely still in the air? Whichever way it is, just know it’s ok to let some fall so you can keep the most important ones going strong. Word on the street is that a snowstorm is coming for the Midwest, but I’m still team iced coffee. I also love hot coffee and espresso and lattes and cappuccinos and…you get the idea 🙃

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

Like my Facebook Page Liz Laugh Love Food

What’s new on the blog

Loading…

Something went wrong. Please refresh the page and/or try again.

Got a Question?

Don’t forget to click the Follow button below so you’ll be notified of new recipes and never miss a post!

Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

One Comment Add yours

  1. Pingback: Turkey Taco Mac Skillet – Liz Laugh Love Food

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