Sunday, June 28, 2015

Homemade Taco Seasoning

Hello there friends! It's been a while, hasn't it? I've been cooking like crazy but haven't found the time to put together a proper post for you. After modifying my recipe no less than 6 times, I'm finally ready to share with you this homemade taco seasoning.

You know the stuff from the store? A little packet with handy instructions on how to make a lovely taco dinner.

I mean, really, who doesn't like tacos? Also a photo of a family holding hands in a field... sold.

'Now without MSG' seems like a great claim, although the ingredient list isn't optimal. I have a new friend (in real life, not an online or blog friend) who is a food scientist. I must have missed that path on career day! When I asked her about ingredient #1 - maltodextrin - she said that it's a bulking agent.

If you're like me, you just asked yourself "aaaaand a bulking agent is what?" She said that it literally just takes up space to fill up the packet. Seems bogus to me!

I'm happy to let you know that this homemade taco seasoning is much, much more delicious without any smoke-and-mirror ingredients. No bulking or anticaking agents here! You're likely to have some, if not all of the spices at home. Once you invest in them this recipe will cost you nothing and having spices on hand helps with that extra kitchen creativity! Hubby made me this spice rack after 15 months of begging. We hung it up in our apartment and bought our house 1 week later! Who knows how much time we could have saved from house hunting, had he just made it sooner...

Taco Seasoning

1 Tablespoon of chili powder
3/4 of a teaspoon of garlic salt
1/4 of a teaspoon of crushed red pepper flakes
1/2 of a teaspoon of paprika
1 1/2 teaspoons of ground cumin
Black pepper
Combine seasonings with a mortar and pestle. Or with a fork or whisk, in a bowl!

1/2 of a large onion, chopped
1 pound of Organic ground beef
Olive oil
1/2 of a can of black beans
1 cup of corn (I always have frozen corn stashed in the freezer)
1 cup of water
Shredded cheese

In a large pan over medium high heat, warm olive oil before adding onions. Cook the onions, stirring often until they become tender, about 5 minutes. 

Add the beef, separating and browning until there's no more pink or red to be seen, about 8 - 10 minutes. 

Add the taco seasoning and 1 cup of water, stirring to combine. Cook for another 8 - 10 minutes, until most of the water has evaporated. Add the beans and corn and stir to combine.

Top with scallions and cheese. Serve in hard or soft taco shells, corn or flour tortillas, as nachos or a taco salad. Mangia!

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