Homemade Taco Seasoning is easy to make and tastes so much better than store-bought. Loaded with an abundance of flavor and a tiny bit of heat, taco seasoning gets used more than anything else in my spice cupboard.
It is beyond simple to stir together this Mexican spice mix and it will save you time when you are cooking later. My family eats a lot of Mexican food and for years I have used taco seasoning regularly in countless recipes.
Mexican Seasoning
About ten years ago, I decided to try making my own taco seasoning recipe and I’m so glad I did. I found a basic recipe for taco seasoning over on Allrecipes.com long ago and over the years, I’ve tweaked and adapted it to our tastes.
It makes sense to prepare a double or triple batch of this seasoning mix and keep it on hand at all times.
Just a bit spicier than standard taco mixes and completely adaptable to your individual tastes, these are some of my favorite Mexican spices in the kitchen.
Homemade Taco Seasoning
I use this Homemade Taco Seasoning at least 3-4 times a week and I keep it on hand at all times. My kids already know to stir a new batch together when it’s running low.
This is probably the most used spice staple in my pantry. Just a spoonful will add an abundance of flavor to any meal.
Homemade spice mixes always taste so much better than store-bought and they’re surprisingly easy to make too. If you haven’t tried it yet, you need to put Homemade Crazy Salt on your must-try list.
This Homemade Italian Seasoning is another favorite that gets used constantly in my cooking. Jamaican Jerk Seasoning, Homemade Mild Curry Powder, and Harissa Dry Spice Mix are great ones to try as well.
Many of our favorite recipes use this Taco Seasoning. The Best Taco Meat has been a hit with everyone who tries it along with Taco Meatballs.
I keep a package of that taco meat cooked and ready to use in the freezer almost all the time.
Slow Cooker Steak Fajitas are a dinner that almost cooks itself and these Black Bean Taco Nachos are a kid and adult favorite for lunches and for dinners.
The Southwest Chicken Skillet is filled with plenty of vegetables and an abundance of flavor from these Mexican spices.
Kitchen Tip: I use these jars to make this recipe.
Taco Seasoning Recipe
- In a jar or small mixing bowl, combine chili powder, red pepper flakes, cayenne pepper, oregano, paprika, cumin, garlic powder, onion powder, kosher salt, and pepper.
- Shake or stir to combine.
- Store in an airtight container until ready to use.
Taco Seasoning Recipe
Ingredients
- 4 tablespoons of chili powder I used NM Red Chili Powder
- 1 teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
- In a small bowl, stir together all of the spices. Store the seasoning mix in an airtight container. I keep mine in a glass mason jar in my spice cabinet.
Nutrition
{originally published 10/17/11 – recipe notes and photos updated 6/29/21}
irishis says
how much of this spice mix would you use for a pound of meat?
Thank You for your help.
Mary says
1-2 tablespoons depending on how spicy you like your foods. Enjoy!
morchella says
I was just gonna ask the same question. Thank you .
Anonymous says
If you haven't tried smoked paprika before, give it a go. It has a very different flavor from that tasteless red dust we buy to sprinkle on top of deviled eggs, so go light handed at first.
Brian C says
I am still new to this site, but seriously I love this woman! We are so similar in flavor profiles. This is pretty much right in line with my home made spice mix. Only, I have no clue of the ratios I use. People, the cat is out of the bag with this one…DON'T SLEEP ON SMOKED PAPRIKA! It makes a rub!!!!
NOTE: Sometimes nice to add a hint of cinnamon to punch up the aromatic element…
Laura says
I love it so much I wanted to share it so today I made 4x the big batch recipe. I am going to give it away for Mother's Day Gifts. I love love love this recipe. So much better then any store bought ones out there!
Anonymous says
I make my own taco seasoning as well, with a comparable blend, but I'll be trying this one, too. Agreed to the comment regarding adding a touch of starch as a thickening agent – cornstarch, arrowroot, etc. Makes a big difference. I also add some tomato sauce and/or paste to the meat or beans, depending on what I have on hand. The finished dish needs a tomato component.
Kim Honeycutt says
I have not made my own but looks like I need to. Pinning it!
Jackie Cooper says
Hi
How much do this make and how long does it keep.
Mary says
The recipe as written above makes a little over 1/2 cup of the spice mix. I should keep indefinitely when stored in an airtight container.
Dave says
You forgot to mention MSG!! This is a staple in almost all foods in various forms. From Modified Yeast extract. They have outlawed the stuff in Europe but it is still in use and the FDA still will not take it off the market.
Mercedie says
I love this. It’s so much more helpfu when making dinner. With my husband being Mexican I have been trying so many different ones and finally one he likes. Do you by chance have a homemade mix for enchiladas that is not a liquid?
Mary says
Are you looking for a dry enchilada sauce mix? Something you’d just add water to? I’ve never used something like that. I use this recipe for red chile sauce: https://barefeetinthekitchen.com/new-mexico-red-chile-sauce/ and this one for green chile sauce: https://barefeetinthekitchen.com/new-mexico-green-chile-sauce/
I hope that helps!
Nancy says
How much of this spice mix is needed to make Mexican rice
Alberta says
Thanks I’m going To try this recipe.
Sarah says
Is this spicy? My kids are not fans of spicy taco meat. Thanks!!
Mary says
The beauty of making your own spice mix is being able to adjust the heat level to your individual tastes. You can reduce the cayenne and chili powder to make it more mild for the kids.
Bunny Peters says
This recipe looks GREAT!!!
I have 2 ?’s:
1) How much cinnamon should I add for that “little”extra zing”?
2) How much corn starch (or potato starch) should I add so my sauce won’t be “watery”?
Please advise. Thank you very much for your wonderful recipes and help!!!
Mary says
Personally, I would add just a sprinkling of cinnamon separately. I don’t care for it in every recipe, so I like to add it to the recipes I choose as I’m making them. If you want it in everything, I’d add a half teaspoon and then adjust from there. I only add a sprinkling (about a tablespoon) of cornstarch to the meat when I’m cooking it if I want it thickened for tacos. The starches aren’t of any value when I’m seasoning rice or stir fry recipes, so I don’t add it to the other spices when I make it ahead of time.
Eileen says
How hot is this. We like mild nothing hot.
Mary says
The beauty of making your own taco seasoning is that you can make it as mild as you like. Start with less cayenne and red flakes and add more to taste.
Joh says
Use paprika instead of new mexico chili powder.
Misha Hunter says
I really like the idea of making my own taco seasoning. I use it in many recipes too! Some of my recipes call for a packet of taco seasoning. How much of the homemade would equal a packet?
Mimi says
So smart to make your own, or at least to know how to throw a seasoning mixture together when necessary. I’ve never smelled a garlic powder that I liked; they all seem oxidized. Can you recommend one?
Mary says
I prefer granulated garlic to garlic powder most of the time. I buy my container of granulated garlic in the spice section at Costco.