Homemade Taco Meat Seasoning

Making taco meat seasoning from scratch is so freaking easy, there is no reason not to do it. And the benefits are many. You probably already have all the spices in your cabinet too.

The biggest benefit is that it gives you control. You decide what goes in your mix. No more preservatives, additives, msg, excessive sodium etc.

Of course that's whats so good about cooking from scratch in general. It's just plain healthier.

You will also be able to control the heat. The recipe I'm giving you is similar to your basic taco seasoning mix you buy at the store. It's fairly mild.

You want it spicier? You have options. You can add some crushed red pepper flakes, chipotle powder, or cayenne pepper.

You can also control the sodium and that's a real plus for some people.

Another great benefit for some people is that making your own taco seasoning is gluten free.

But the best reason to do it? It just plain tastes better than those packaged mixes.

How Long Will It Last?

Just remember that spices tend to last somewhere between 2 and 3 years so it's important to label your container after you mix up a batch.

I like to use an old glass spice bottle and then throw on an envelope label or even a piece of masking tape if you are cool with that.

Be sure and write what it is and the date. Because if you are like me, you will forget how old it is after 5 months!

Of course that's not going to happen. This is so tasty you will use it up in no time. Trust me. 

Flavor Secret

I have a little flavor secret for you. Just because I'm always trying to sneak in a little extra flavor to my recipes. I like to use smoked paprika instead of regular paprika in this recipe.

It doesn't make it real smokey but it does give it a little depth. Try it and see what you think. 

Many Different Uses

Our taco meat seasoning is not only to make tacos. No siree. Definitely try this first to get your feet wet and then experiment.

You can get creative and use this mix as a rub for steak, chicken and fish.

You can also add it to soup. Try adding it to potatoes coated with olive oil and then roast them in the oven, yum. How about adding it to your scrambled eggs? Mix it into sour cream for a dip?

Point is, just use your imagination. If you come up with some creative ideas, leave a comment below and tell us what you did. We would all love to hear about it.

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Homemade Taco Seasoning


  • 2 Tbsp chile powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 Tbsp. ground cumin
  • 2 tsp. salt
  • 1/2 tsp. ground pepper

Mix all the above ingredients in a bowl and mix well to combine. Store in a glass bottle (preferred) or any air tight container. Label the container and write the name and date.

As a rule of thumb, use 2 to 3 Tbsp. per 1 lb of beef. If you are making tacos, remember to add about 1/2 cup of water when you add the taco meat seasoning to the meat. Just simmer until most of the liquid has cooked out.

Rockin Robin

Click here to watch my Homemade Taco Seasoning video.

Back to Beef Taco Recipe for more taco recipes.

Return from Taco Meat Seasoning to More Mexican Recipes 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California