Taco night usually stalls at the same spot: the packet is gone, and the cabinet is full of jars that could do the job. They can. Chili powder and cumin carry the mix, and the rest play supporting parts. Two parts chili powder to one part cumin is the ratio to remember, and the spoon counts scale from there.
The usual yardstick is 2 tablespoons of mix per pound of ground meat. Downshiftology's taco seasoning recipe lands on the same amount and says it equals one store-bought packet. The version here starts from that figure, then multiplies it into jar sizes, so you measure once and fill the jar for weeks.
The base mix
One batch seasons one pound of meat. The four-batch column fills a half-cup jar, and the eight-batch column a one-cup jar.
| Ingredient | 1 batch (1 lb) | 4 batches | 8 batches |
|---|---|---|---|
| Chili powder | 2 tsp | 8 tsp (2 tbsp + 2 tsp) | 16 tsp (5 tbsp + 1 tsp) |
| Ground cumin | 1 tsp | 4 tsp | 8 tsp |
| Paprika | 1/2 tsp | 2 tsp | 4 tsp |
| Garlic powder | 1/2 tsp | 2 tsp | 4 tsp |
| Onion powder | 1/2 tsp | 2 tsp | 4 tsp |
| Dried oregano | 1/2 tsp | 2 tsp | 4 tsp |
| Kosher salt | 1/2 tsp | 2 tsp | 4 tsp |
| Black pepper | 1/4 tsp | 1 tsp | 2 tsp |
Three teaspoons make a tablespoon. Combine the spices in a bowl, crumbling the oregano between your fingers, and funnel the mix into a jar.
Tacos for four
Serves 4
- Put 1 pound of ground beef, turkey or chicken in a wide skillet over medium-high heat and break it into small pieces. Cook 6 to 8 minutes.
- Pour off the extra fat. Stir 2 tablespoons of the mix into the meat for a minute so the spices warm in the pan.
- Pour in 1/3 cup of water, scrape up the browned bits, and simmer 4 to 5 minutes until it thickens into a glaze.
- Fill warm tortillas or shells, and top with lettuce, tomato, cheese and lime.
Color is a poor guide to doneness. The University of Nebraska-Lincoln's chart of safe cooking temperatures gives 160°F for ground beef and 165°F for ground poultry, so check the pan with a thermometer.
How much per pound
| Filling | Mix |
|---|---|
| 1 pound ground meat | 2 tablespoons |
| 1 1/2 pounds | 3 tablespoons |
| 2 pounds | 4 tablespoons |
| Two 15-ounce cans of beans, drained | 2 tablespoons |
| 1 pound sliced chicken thighs, roasted fajita style | 2 tablespoons, plus 1 tablespoon oil |
The bean and fajita rows are starting points. Taste at the end and add salt only if it needs it.
Milder and hotter
For a milder mix, use sweet paprika and cut the chili powder to 1 teaspoon per batch. For heat, add 1/4 teaspoon of cayenne per batch, or a pinch of red pepper flakes. Smoked paprika changes the flavor more than the heat; the slow-cooker shakshuka uses both sweet and smoked paprika next to cumin, a pairing that suits tacos too.
Control the salt
A homemade jar has one salt line, and you set it. If the tacos will be topped with salty cheese and canned beans, drop the salt to 1/4 teaspoon per batch. This site has not compared the mix against any particular packet label, so check the label of whatever you buy if you want to see how the salt and thickeners stack up.
Storage
Store the mix in an airtight jar away from the stove and light. Downshiftology's author says hers lasts up to a year. Ground spices fade rather than spoil, so write the date on the jar, smell it before you use it, and make a fresh batch when it smells flat.
