There are a few types of recipes that make me dance in the kitchen. Any recipe where I can save a lot of money using ingredients that I already have on hand … well, that makes me dance. Hide your eyes … it ain’t pretty! I don’t care — I don’t even close the blinds … Ginger Rogers eat your heart out! …….. !! …………. Uh Oh … I think the neighbors saw me and they are calling for an ambulance. No, I’m fine … I’m fine … sheesh! Never mind. A girl can’t even dance in her own kitchen any more.
Anyway, where was I? Saving money … making great food … and recipes that make me dance! Have you ever bought those little packets of Taco Seasoning mix? You know the ones … you add the packet contents to browned ground beef or turkey, add water and WALLAH, you have taco meat? Admit it, you’ve bought them. You may hide them in the back of the drawer, but you’ve bought them. I can’t be the only one, right? Right??
Have you ever read the ingredients on those packets? Lots of preservatives and other things I’d prefer not to eat if I have an option. Also, depending on the brand you buy you are spending anywhere from $0.40 to $1.29 for about 1/4 to 1/3 cup of packaged mix (most of which is flour, cornstarch and preservatives and NOT spices). So I decided to try making my own. I tried several different versions and this is the one that is Hubster approved!.
This taco seasoning mix works well with ground beef, ground turkey, stir fry chicken strips, beef fajita strips and any fish you want to put in a taco shell!
- ¼ cup dried minced onion
- ¼ cup chili powder
- ¼ cup ground cumin
- 2 tablespoons cornstarch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon red chili pepper flakes (optional)
- 2 teaspoons beef bouillon granules
- 1 teaspoons dried oregano
- ½ teaspoon cayenne pepper (optional)
- Combine all ingredients in an airtight container (I use a mason jar). Shake well to mix thoroughly.
- Store in a cool dry place for up to 1 year.
- Add 2 Tablespoons per 1 pound cooked and drained ground beef, ground turkey (or stir fry slices of beef or chicken). Add ⅓ to ½ cup water to pan, bring to a boil and then reduce heat and simmer until meat is moist but no longer wet.