Growing up I think every kid loves taco night! It’s almost as popular as pizza night in my house, maybe its loved even more because I don’t do tacos near as often as I used to. When I was a kid we always had tacos on our rotation, it’s quintessential family fair! Taco bar, taco rice, nachos, fajita chicken, you name it, I use this spice blend for a quick supper. When we have taco night I make myself up a salad or a lettuce wrapped “taco” with Choula cream and avocado. Its satisfying, to be able to make comfort food without additives or thickeners. It’s also great to have “convenience” staples on hand to help out.
I love making my own seasoning blends. I started doing this because my kitchen space is limited and having a million different blends took up a lot of space. I inevitably could never find what I needed, I ended up with multiples, I ended up with gross stale spices, I spent a fortune on organic mixes, I ended up with mixes I didn’t even use! Keeping on hand only the blends I use regularly, or recipes that I can make up only as I need them saves not only space, but money. Bulk buying spices and herbs typically saves money but it can be a pain shuffling things in and out of storage to fill containers. (I still tend to forget what I have from time to time, but not near as often because I’m buying mostly what I KNOW I use.) This recipe makes just about the perfect amount for two meals for us and I think that’s about perfect.
Homemade Taco Seasoning Blend
Paleo- Primal- Low Carb – Sugar Free- Grain & Gluten Free
This spice blend is a classic recipe that can be used for ground beef or venison to prepare tacos, nachos or taco salad. This blend is essential to my pantry! Most mixes contain MSG, thickeners and other ingredients I try to avoid. When purchasing chili powder keep in mind that even organic brands sometimes add silicon dioxide and thickeners which are not ideal if you are looking to avoid these things for cleansing purposes. I’ve experimented with varying brands but typically buy most of my bulk organic spices from FRONTIER CO-OP or Mountain Rose Herbs. If you cannot find a clean chili powder you can add additional paprika, garlic, onion and cumin.
- 1/4 Cup Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 to 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Dried Oregano
- 2 Teaspoons Paprika
- 2 Tablespoons Ground Cumin
- 1 Tablespoon + 1 Teaspoon Sea Salt
- 1 Tablespoon + 1 Teaspoon Black Pepper
Combine spices in a container with an airtight lid. Store for several months if needed. This recipe can be doubled or tripled as necessary. It prepares enough mix for roughly 4 pounds of ground beef. Add tapioca or arrowroot to the blend if desired. (I Typically only add a teaspoon or two of starch per pound or two of grind if I’m not planning on leftovers for me to eat throughout the week) Sometimes I also like to add a tablespoon of toasted dry onion flakes.
-To Use: Brown ground meat in a skillet until browned. Add 2-3 Tablespoons per pound of meat and serve with your favorite chips or shells. (or with lettuce cups and salad fixings)
PS- My Choula Cream Dressing is simply- 1/3 cup sour cream or Mayo + 3 Tablespoons Choula Mexican Style Hot Sauce (You can add dry cilantro and oregano to make it more like A Choula-Ranch)