Bity
This homemade taco seasoning is the little jar I reach for more than any other in my cupboard. Eight pantry spices, a small bowl and two minutes of stirring give you a smoky, warm, gently spicy blend that tastes far brighter than the sachets, with no flour, no sugar and no anti-caking powder bulking it out.
In short, taco seasoning is a dry blend of chili powder, cumin, smoked paprika, salt, black pepper, dried minced onion, oregano and garlic powder stirred together in one bowl. It takes 2 minutes, makes about 6 tablespoons (19 teaspoons), keeps for up to 6 months and works out at about 7 calories per teaspoon.
I started making my own one Tuesday when I realised, mince already browning, that I had run out of packets. Honestly, I never went back. Now I mix a batch every couple of months, give the jar a good shake before each use, and spoon it into tacos, chilli, roast vegetables and even popcorn.
Quick Breakdown
Why You’ll Love This Taco Seasoning
- Two minutes, one bowl. No toasting, no grinding and no special kit. You simply measure, stir and pour into a jar.
- Pantry spices only. Chances are you already own every one of the eight jars it needs.
- You control the salt and heat. Because you mix it yourself, you can make it milder for children or fierier for you.
- No fillers. Many shop packets lean on flour, maltodextrin or sugar. This is just spices and salt.
- It keeps for months. In fact, one batch makes about 6 tablespoons, enough for two or three pounds of meat.
Ingredient Notes
- Chili powder. 2 tablespoons (about 16 g). This is the American style blend of mild ground chiles, so it forms the base of the taco seasoning rather than blowing your head off. If you are in the UK, look for “mild chilli powder” rather than hot.
- Ground cumin. 1 tablespoon (about 6 g). Cumin is the earthy, savoury note that makes people say “tacos” before they have taken a bite.
- Salt. 2 teaspoons (about 12 g). Fine salt mixes in evenly; use a little more if yours is flaky.
- Black pepper. 2 teaspoons, freshly ground if you can.
- Smoked paprika. 2 teaspoons. It brings a gentle bonfire smokiness and a lovely brick red colour.
- Dried minced onion. 2 teaspoons. These little flakes soften in the pan juices and give a sweeter onion flavour than powder.
- Dried oregano. 1 teaspoon. Mexican oregano is ideal; ordinary oregano is absolutely fine.
- Garlic powder. 1 teaspoon.
Because you are in charge of the salt, a home blend is an easy way to cut back. Harvard’s Nutrition Source points out that herbs and spices can stand in for salt, and most people barely notice a 30% reduction, so feel free to halve it and taste.
What’s in Taco Seasoning?
Every brand tweaks the details, but a good blend always balances four things: a chile base, an earthy spice, something aromatic and salt. Here is what each spice in this jar is doing, so you can adjust it with confidence.
| Spice | Amount | What it adds |
|---|---|---|
| Chili powder | 2 tbsp | Mild heat, body and colour |
| Ground cumin | 1 tbsp | Warm, earthy, savoury depth |
| Smoked paprika | 2 tsp | Smokiness and a deep red colour |
| Black pepper | 2 tsp | A sharp, lingering warmth |
| Dried minced onion | 2 tsp | Sweetness and texture |
| Garlic powder | 1 tsp | Rounded savoury flavour |
| Dried oregano | 1 tsp | A herby, slightly citrusy lift |
| Salt | 2 tsp | Brings every other flavour forward |
Is It the Same as Chili Seasoning or Fajita Seasoning?
No, but they are close cousins. Chili seasoning usually has more chili powder and sometimes a little flour to thicken the pot. Fajita seasoning tends to be lighter on cumin, with more garlic and often a squeeze of lime. That said, this blend works happily in all three, which is exactly why I keep a jar of it rather than three.
How Much Taco Seasoning per Pound of Meat?
My rule is 2 tablespoons of taco seasoning per pound (450 g) of mince, plus about 1/2 cup (120 ml) of water to make a light sauce. Use 3 tablespoons if you like it bold. One supermarket packet holds roughly 2 to 3 tablespoons, so this batch replaces two or three sachets.
| Use | How much | Liquid |
|---|---|---|
| 1 lb (450 g) beef, turkey or chicken mince | 2 to 3 tbsp | 1/2 cup (120 ml) water |
| 1 lb shredded chicken | 2 tbsp | 1/4 cup (60 ml) stock |
| 1 can (15 oz) beans, drained | 1 tbsp | A splash of water |
| Roasting tray of vegetables | 1 to 2 tbsp | 2 tbsp oil |
| Replacing 1 shop packet | 2 to 3 tbsp | As the recipe says |
How To Make Taco Seasoning
1. Measure the spices. First, add the chili powder, cumin, salt, black pepper, smoked paprika, dried minced onion, oregano and garlic powder to a small mixing bowl. Level your spoons; a heaped tablespoon of chili powder can be nearly double.
2. Whisk until even. Next, stir or whisk until everything is one uniform rusty red, with no streaks of pale cumin or pockets of salt. A small whisk breaks up any clumps far faster than a spoon.
3. Store it. Finally, tip the blend into a clean, dry spice jar or airtight container and keep it in the pantry for up to 6 months. After that, it is still safe, but it will have lost some punch.
To cook with it, brown your mince, drain off most of the fat, then stir in the blend with the water and simmer for 5 to 10 minutes until saucy. If you are using beef, ThermoWorks explains why ground meat should reach 160°F (71°C) all the way through.
Tipping the blend into a narrow jar is far tidier with a mini funnel, and none of it ends up on the worktop.
Mistakes to Avoid
- Using hot chilli powder as the base. Two tablespoons of a hot Indian or cayenne style powder will be fierce. Choose mild chili powder and add heat separately.
- Old spices. If your cumin smells of dust rather than warmth, your taco seasoning will taste flat. Sniff each one first.
- A damp spoon. Moisture makes the onion flakes and garlic powder clump. Always use a dry spoon.
- Adding it to fatty mince. Drain the fat first, or the spices float in grease instead of coating the meat.
- Forgetting the water. Without a splash of liquid the blend can catch and taste bitter.
Tips for the Best Taco Seasoning
- Shake the jar every time before you use it. Heavier salt settles at the bottom, so a quick shake keeps every spoonful balanced.
- Bloom it: stir the blend into the hot pan with the meat for 30 seconds before adding water. The oils wake up and smell wonderful.
- Drop a food safe moisture absorbing packet into the jar if your kitchen is steamy; it keeps the blend loose for longer.
- Double or triple your taco seasoning batch. It takes the same two minutes and saves you mixing every week.
- Label the jar with the date so you know when it is time for a fresh batch.
Storage and Shelf Life
- Pantry. Keep taco seasoning in an airtight glass jar in a cool, dark cupboard, away from the hob, for up to 6 months.
- Freezer. Not needed. Dry spices keep perfectly at room temperature, and condensation from the freezer can make them clump.
- How to tell it’s past its best. The colour fades from brick red to dull brown and the smell is faint. It is not unsafe, simply weaker, so use a little more or mix a new batch.
Variations and Substitutions
- Mild for kids. Halve the black pepper and swap the smoked paprika for sweet paprika.
- Extra hot. Add 1/2 to 1 teaspoon of cayenne or a pinch of chilli flakes.
- Low sodium. Cut the salt to 1 teaspoon, or leave it out and salt the dish as you cook.
- No onion flakes? Use 1 teaspoon of onion powder instead.
- Chicken taco seasoning. Add 1 teaspoon of dried coriander leaf and a little lime zest when you cook.
- A little sweetness. A teaspoon of brown sugar helps the meat caramelise in the pan.
Ways to Use It
Tacos are only the start. My favourite use is the filling for a homemade crunchwrap, where a spoonful of taco seasoning in the beef makes the whole thing taste like the drive through, only better. It is also brilliant stirred through the beans and rice in my cowboy casserole.
For batch cooking, mix a tablespoon into the chicken filling for my freezer enchiladas, or rub it over the peppers and chicken for air fryer chicken fajitas when the fajita jar is empty. Leftover slow cooker pulled chicken becomes taco night in five minutes with two tablespoons and a splash of stock.
Frequently Asked Questions
Making and Using It
How much homemade taco seasoning equals one packet?
About 2 to 3 tablespoons, enough for 1 pound (450 g) of mince with 1/2 cup (120 ml) of water. Start with 2 and taste; you can always stir in more at the end.
Is homemade taco seasoning gluten free?
Yes, it can be. All eight spices are naturally gluten free and there is no flour in the blend. However, some brands process them alongside wheat, so check the labels if you cook for someone with coeliac disease.
Is homemade taco seasoning spicy?
No, it is gently warm rather than hot, because the base is 2 tablespoons of mild American chili powder. For real heat, add 1/2 to 1 teaspoon of cayenne.
Can you make taco seasoning without cumin?
Yes, though it will taste less like tacos. Leave out the 1 tablespoon of cumin and use extra smoked paprika and a pinch of ground coriander instead.
Storage and Swaps
How long does homemade taco seasoning last?
Up to 6 months in an airtight jar in a cool, dark cupboard. After that it loses strength rather than going off, so use a little more or mix a fresh batch.
Why has my homemade taco seasoning gone lumpy?
Moisture has got in, usually from a wet spoon or steam from the hob. Break it up with a fork or give it a quick blitz, and store it further from the cooker.
Can you use taco seasoning on fish or vegetables?
Yes. It is lovely on white fish for fish tacos, on roasted cauliflower and sweet potato, and even shaken over buttered popcorn.
How many calories are in homemade taco seasoning?
About 7 calories per teaspoon, with roughly 1 g carbohydrate and 270 mg sodium. These figures are estimates; most of the sodium comes from the 2 teaspoons of salt, so cutting it to 1 teaspoon lowers it.
Ingredients
- 2 tablespoons chili powder (16g), mild
- 1 tablespoon ground cumin (6g)
- 2 teaspoons salt (12g)
- 2 teaspoons black pepper (5g)
- 2 teaspoons smoked paprika (5g)
- 2 teaspoons dried minced onion (5g)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Combine all ingredients in a small mixing bowl and stir or whisk until thoroughly combined.
- Store in a spice jar or airtight container, in the pantry, for up to 6 months.
