Wednesday, May 4, 2011

Homemade Chili and Taco Seasoning

I mentioned in my last post that we had tacos with all the fixings for Caroline's birthday party and that I would be sharing some of the recipes, well, here's a simple but oh-so-important recipe: taco seasoning.

Now, I used to just buy taco seasoning packets prior to this whole MSPI diet thing, but not all seasonings packets are MSPI-friendly. And after reading the backs of those packages to find one that was safe, I realized there are a lot of unnecessary ingredients in those packets, like way too much sodium and preservatives. I figured making my own would be pretty easy and probably taste better, too.

I've tried a few different combinations from recipes that I've found on the internet, but I've finally settled on this mixture as my favorite. Obviously, you can tailor the recipe to your own preferences, but this is the way I like it.

Homemade Chili and Taco Seasoning
Source: Adapted from My Baking Addition

4 tbsp. of chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried minced onion
1/2 tsp. crushed red pepper flakes
1/8 tsp. cayenne pepper
1 tsp. dried oregano
2 tsp. paprika
2 tbsp. ground cumin
3 tsp. kosher salt
1 tsp. black pepper

In a medium bowl, combine all the ingredients. Store in an air tight container at room temperature for up to a year.

When making chili or tacos using one pound of ground beef or turkey, start with 1-1/2 tablespoons of the seasoning blend and adjust according to your tastes.

Quick Start with MSPI Mama: This is one of my Quick Start recipes


Unknown said...

How much water do you use with the seasoning?

Andrea said...

I usually start with a half cup, sometimes more. Enough to make sure the seasonings are fully incorporated into the beef, then I simmer the liquid away.