This could not be an easier recipe and it differs slightly from most of the other recipes, in that it adds in a thickener (corn starch) to avoid the overcooked meat or runny wet taco meat. Making your own taco seasoning is not only customizable, it allows you to have some on hand to sprinkle into anything you want to have a little spicy kick and it tastes oh so much better than store bought packets. The main reason I make it though is to avoid the bad stuff in commercial mixes, which may include: Monosodium Glutamate, Malic Acid, Sugar, Autolyzed Yeast Extract, Maltodextrin, Caramel Color (sulfites) and Silicon Dioxide.
1.5 Tbsp chili powder
1/4 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 tsp corn starch
Combine all ingredients and mix together. Use 2 Tbsp and 1/2 cup of water for each pound of meat. It should last for at least a month in an air-tight container. It doesn’t get any easier than this.
Tip: If you repurpose containers and/or use a lot of glass jars like I do, skip the labels, pick up a china marker. It’s an inexpensive crayon-like pencil that can be used to write on almost any smooth surface, including glass, and can easily be wiped off. They come in many colors, but black works best for me.