Life's A Tomato

Taco Seasoning

This is my go-to taco seasoning mix. I usually make a really big batch and store it in the pantry. Use 2-3 tablespoons of mix per 1 pound of ground beef (or ground turkey) to make a great taco meat. I prefer to make my own mixes like this one because it allows for changing it up to suit my tastes. And another big thing is that I get to control the amount of salt. So many packaged seasonings are absolutely loaded with salt.

It may seem a bit odd, but one of my favorite uses for taco seasoning is on enchilada chicken wings and taco pasta. But for tacos, I make my great slow cooker taco meat.

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5 from 1 vote

Taco Seasoning

My go-to taco spice mix. Use instead of store-bought packets.

Course Seasoning

Cuisine American

Keyword seasoning, taco

Prep Time 15

Total Time 15

Servings

Calories 42kcal

Ingredients

¼ cup dried onions minced
¼ cup chili powder
1 tablespoon salt or less
4 teaspoons cornstarch
1 tablespoon dried garlic minced
1 tablespoon cumin ground
1 tablespoon red pepper flake or more
2 teaspoons beef bouillon granules
1 ½ teaspoons dried oregano

Instructions

Combine all ingredients in a bowl and mix well. I prefer to then transfer it to a spice grinder and give it a little grind so the resulting mix is a little finer.
To use, add 2-3 tablespoons to every 1 pound of ground beef, along with 1/3-1/2 cups of water.
The mix will keep for up to a year in an airtight container in a pantry or closet.

Nutrition

Nutritional values are approximate.

Taco Po Boy

I actually came up with this idea on my own. I usually get inspired by other folk’s recipes, then try to adjust them to our likings or based on what ingredients I have on hand. The idea for this taco po boy just hit me out of the blue. It’s just like a taco, but served on French bread with a kicked up remoulade sauce.

I have been on a po boy kick lately. It’s due mainly to the Kaw-Cajun Comeback sauce from Chez John. I make that stuff in big batches and put it on everything, usually “normal” po boys, like shrimp or such, but now also a taco po boy.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my chicken nugget po boy.

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4 from 1 vote

Taco Po’Boy

I actually came up with this idea on my own. I usually get inspired by other folk’s recipes, then try and adjust them to our likings or based on what ingredients I have on hand. This one just hit me out of the blue.

Course Main

Cuisine American

Keyword sandwich, southwestern

Prep Time 10

Cook Time 20

Total Time 20

Servings servings

Calories 729kcal

Author Mike