Some recipes are too good to keep to yourself. Gail’s Signature Taco Seasoning is one of them.
This homemade blend has everything taco seasoning should have: plenty of chili powder and cumin, a smoky note from paprika, and just enough red pepper and cayenne to give it a proper kick. A few unexpected additions—dried basil, tomato powder, and parsley—round out the flavour and make this recipe distinctly Gail’s.
It’s easy to make, easy to adjust, and far more flavourful than anything you’ll find in a packet. Mix up a batch, keep it vacuum sealed with the mason genie, and you’ll always be ready for taco night.
Why Make Your Own Taco Seasoning?
Because once you do, it’s difficult to go back.
Homemade taco seasoning gives you control over the ingredients, salt, and heat. There are no fillers or preservatives—just a well-balanced blend of spices you probably already have in your pantry.
It also saves time. Make a generous batch now, and the work is already done the next time tacos, nachos, or seasoned ground beef are on the menu.
Ingredients
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- Pinch of dried basil
- Pinch of dried tomato powder
- Pinch of dried parsley
- Additional chili powder or salt to taste, optional
Directions
- Add all the ingredients to a clean, completely dry pint-sized mason jar.
- Wipe the rim of the jar clean, add the lid, and vacuum seal it with the Mason Genie. This helps protect the spices from air and moisture so they hold on to their flavour and aroma.
- Give the jar a good shake until the spices are evenly blended.
- Store it in a cool, dark, and dry place. When made with fresh spices and properly stored, the blend can maintain its best flavour for up to 12–18 months—although taco night will probably take care of it long before then.
How to Use It
For tacos or nachos, start with approximately 2 tablespoons of seasoning per pound of ground meat.
Brown the meat and drain it if necessary. Stir in the seasoning along with about ½ cup of water, then simmer until the liquid has reduced and the meat is evenly coated.
Taste and adjust as needed. Add a little more seasoning if you prefer a stronger flavour—or another pinch of cayenne if your family likes some extra heat.
It’s Not Just for Tacos
This is the kind of seasoning that earns its place at the front of the spice cupboard. Try it on:
- Nachos
- Chicken or shrimp
- Roasted potatoes
- Sweet potatoes
- Roasted vegetables
- Black beans
- Taco salads
- Scrambled eggs
- Homemade tortilla chips
- Popcorn
And yes, taco-seasoned popcorn may sound unusual. Try it once before you judge.
Open, Measure, and Reseal
Ground spices gradually lose their flavour when repeatedly exposed to air and moisture. Each time you use the blend, simply pop the seal, measure out what you need, and vacuum seal the jar again with your Mason Genie.
No half-used seasoning packets cluttering the cupboard. No wondering how long they’ve been sitting there. Just one jar of fresh, flavourful taco seasoning, ready whenever you need it.
Make one batch, and you may never buy taco seasoning again.
