Are you tired of bland, generic store-bought taco seasoning? Say goodbye to those uninspiring flavors at the grocery store and welcome the tantalizing aroma of Homemade Taco Seasoning into your kitchen.
Making your own seasoning is not only easy and cost-effective, but it also allows you to have complete control over the flavors and ingredients that go into your favorite Mexican dishes. From the perfect balance of spices to the subtle hints of smokiness, you’ll be amazed at how a homemade version of taco seasoning can transform any ordinary meal into a fiesta for your taste buds!
We are forever eating tacos and taco-inspired dishes like this Chicken Taco Dip, and these easy Chicken Tostadas. I wanted a little more control over the flavor; plus, those little packets of taco seasoning add up when you go through them like water! So, I put together my own recipe for homemade taco seasoning.
SAVE THIS EASY HOMEMADE TACO SEASONING RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Why make your own homemade taco seasoning?
When it comes to taco seasoning, store-bought packets often fall short in terms of flavor and quality, and have too much salt and other preservatives. By making your own taco seasoning, you can ensure that you are using high-quality ingredients and have the freedom to adjust the flavors to suit your personal taste preferences.
Homemade taco seasoning also allows you to experiment and create unique flavor profiles that you won’t find in store-bought versions. From adding a touch of heat with cayenne pepper to incorporating smoky undertones with paprika, the possibilities are endless. Plus, making your own spice blend is a great way to use up anything you have in your spice cupboard and customize the flavor to your liking.
What is in homemade taco seasoning?
Here are the basic spices I put in my own taco seasoning mix:
- chili powder
- cumin
- salt
- corn starch
- black pepper
- garlic powder
- onion powder
- smoked paprika
- oregano
See the recipe card below for exact amounts.
Pro Tip: Feel free to adjust the amount or type of spices based on your taste preferences. If you want more heat, add a teaspoon or two of red pepper flakes. For a milder taco seasoning, reduce the amount of chili powder.
How to make Easy Homemade Taco Seasoning
Mix all your spices together in a small bowl until well combined, then store the mixture in an airtight container. I like to keep taco seasoning in a wide mason jar with a lid. That way, it’s easy to measure out with a tablespoon.
How much taco seasoning do I use per pound of meat?
I use about 3 tablespoons of seasoning per pound of ground beef (or other meat). You may prefer a bit more depending on how strong of a spice flavor you like in your taco meat.
I also add 1/3 cup of water to the pan, just like I did when using the spice packets. It makes the beef saucy and helps deglaze the pan.
How long does it keep?
Stored in a dry dark location, taco seasoning keeps pretty much forever. After a while, the flavors will start to become a bit muted. If you notice that your seasoning has lost its fragrance and kick, it’s time to replace your spices.
If you make tacos frequently, you’ll easily use up all the spice mix within a few weeks or months. It may even be gone within days if you have a big taco-loving family! Feel free to make a large batch by doubling or tripling the recipe if you want to keep your spice cupboard stocked.
What can I make with DIY taco seasoning?
This spicy seasoning mixture tastes amazing in so much more than just the best homemade taco! A bit of DIY taco seasoning adds instant Mexican flavor to any dish.
- Sprinkle it over chicken breasts before grilling or for my Chicken Taco Salad.
- Stir it into a pot of beans or rice.
- Use it for Walking Tacos!
- Add a bit to your favorite chili or taco soup recipe.
- It’s also delicious with browned ground turkey, cooked lentils, and vegetarian meat substitutes!
- Add a sprinkle of taco seasoning to roasted vegetables for a flavorful side dish.
- Mix the seasoning blend into sour cream or Greek yogurt for a quick and easy dip.
- Use it to season ground meat for burgers, meatballs, or meatloaf.
- Sprinkle it over popcorn or roasted nuts for a spicy snack.
- Mix it into mayonnaise or ketchup for a zesty dipping sauce.
More Recipes for Taco Lovers
- Easy Taco Packets
- Taco Casserole
- Carne Asada Taco Boats
- Crunchy Taco Chicken
- Layered Taco Dip
- Delicious Taco Braid
- Shrimp Tacos
How will YOU use your homemade taco seasoning?
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Homemade Taco Seasoning
Equipment
- airtight container – like a mason jar
Ingredients
- 4 tablespoons chili powder
- 5 teaspoons cumin
- 4 teaspoons salt
- 4 teaspoons corn starch
- 4 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon oregano
Instructions
- In a medium bowl, whisk together all ingredients.
- Store in an airtight container.
Notes
- Recipe makes just under 11 servings when using 3 tablespoons per pound of meat.
Nutrition
This post was originally published on 7/31/12, and has been updated on 1/13/25.
Comments & Reviews
I am making tacos for dinner tonight and just pulled one of those packets out of my pantry. I will be making this NEXT time and feeling better knowing exactly what is going into our bodies! Thank you! Pinning for the future!
thank you, Lois, and thanks for the pin!
I made a double batch only because my air force guys love to eat this when thy come for a visit. Taco Tuesday and Frock Pot Lasagna, these boys leave no fork untered. i even make 3 or 4 of these at aa time. cause my air force boys THINK they need one of their very own. And that just what I did. So yummy; thanks Lynne
Sounds like a great seasoning mix! Next time we make tacos, I’ll definitely keep it in mind =)
Thank you VERY much for sharing this recipe. I love the Tex-Mex flavor of those packets. I use them for pasta-ground meat recipes too. Now I won’t have to beg people to send them to me. lol
How long will the seasoning store in an airtight container?
Got a question rather than a comment. How long will the seasoning last without caking??
Do you use beef bouillon cubes?
Becca, I use the loose beef bouillon, not cubed.
What can you substitute for the corn starch?? Allergic to corn, and really we shouldn’t be eating it, it’s bad stuff!
Melinda, you can replace the cornstarch with all-purpose flour. The cornstarch is used as a thickener and the flour will be just fine.
You could also use potato starch. You can buy it, or make your own. My family loves hash-browns, so I shred my potatoes in a processor, then soak them if an ice cold water bath. this rinses the starch off them and they are crisp when you cook them instead of soggy. Rinse your potatoes into a colander that is set in another bowl. Set the potato water aside and after a few minutes, pour off most of the water….until you see the white powder start to separate out. Let it sit a few more minutes and repeat the process. When you have just a bit of water left with your potato starch, let it sit out overnight to evaporate. When it’s FULLY dry, decant to a sealed container. I haven’t bought potato starch in probably 12 years and I use it as a full substitute for corn starch.
Wow, thanks!
Can anyone recommend a substitute for the bouillion cube?
Alice, you can leave the bouillon out. It isn’t absolutely necessary that it’s in the recipe. A lot of people do lprefer to leave it out because of the sodium content as well.
Looks great!
What is the starch for? Could I leave it out? Thank you
Kim, the cornstarch is used as a thickener and to help it stick to the meat. You could replace it with the same amount of flour.
Kim, the cornstarch is a thickener and will help the seasoning adhere to the meat as it cooks, but you can replace it with the same amount of all-purpose flour.
I use Mrs. Dash taco seasoning to make vegetarian fajitas, but want to try making my own. Most of the ingredients in your list are also on her list (less the bad stuff) except for the beef bouillon. Obviously I won’t add that to mine, but I think this is just the ticket for me. Thanks.
Thank you, Jennifer! I’d also love to make up some more seasoning mixes. I use McCormick’s Montreal Chicken Seasoning A LOT, so will be working on that one soon.
I use a similar recipe that does not use corn starch or bouillon. I’ve shredded rotisserie chicken and prepared it similar to how you would prep ground beef for tacos. I’ve also rubbed it on boneless, skinless chicken and grilled it, then sliced it for tacos or quesadillas. It also works as a rub for flank steak. I keep mine in a container in the pantry, and it will last a while. I use mine too often to have an issue.
That’s great, Melissa! That’s one thing I love about this seasoning, it is so very versatile and I go through it quite quickly as well.
Thanks for your comment!
I will definitely make this. Sounds better tasting then the packets. And I love some spicey tacos!
Thanks, Melissa! I won’t go back to using packets and that’s the great thing, you can make it as spicy as you want to! Enjoy!
Thanks very much for this. I hate it when a recipe says packet of this or that , for a start they may not be available in your country and you don’t know what additives there are in them ( with my eyesight anyway). If a recipe says’ box of cake mix’ or ready made pastry case and ready whip I just stop reading it.
You’re very welcome, Will. I hope it helps you!
I’ve been making my own seasoning mixes for several years now. It’s less expensive, tastes a lot better & I don’t have to run to the store if I am out. I like them a lot better than any commercial mixes. I don’t put any salt in any of my seasoning mixes but will use a bit of salt if I feel the final product needs it.
I agree with you, Tippy! It’s just so much better all around!
Can chicken bouillon be used instead?
Lisa, you can if you’d like. You can actually leave it out if you’d like. The bouillon could be left out if you’d like.
Good grief – I was just going to edit my sentence above, but think I’ll just leave it. My husband was talking to me and I can’t listen and type at the same time as you can probably tell. haha
The bouillon will just add extra flavor to the seasoning and it does add more sodium, so many people prefer to just omit it.
There’s an amazing recipe with taco seasoning and olive oil. Dredge pork chops in the mixture and pan fry.
I have a question, do you need to use the powdered onion and garlic? Or can you use fresh and cook it before browning the meat? Ive never used the powdered before so dont know if its the same flavor. Thanks
Elle, if you’re not going to store the cooked onion and garlic along with the other spices I would say go for it – cook those on an as needed basis. Otherwise, I wouldn’t recommend it because storing the cooked ingredients will go rancid. I think it would taste great with the fresh onion and garlic. Saute those in a little oil before browning your meat.
I always prefer fresh ingredients for taste, but using the powdered is more of a convenience. The flavor isn’t as good, but it’s adequate.
I use this all the time I keep it on hand
Thanks
This is the best recipe for taco ‘meat’ that I’ve ever eaten. I became vegetarian the end of November, 2017. I missed tacos so much. I’ve tried ‘meat alternatives’ and there’s no comparison to this! I LOVE this! Wow, I can’t say enough about it and have told everyone about it (even the grocery cashier, ha). The taco seasoning is also SO, so good! Thank you so much for taking the time to develop this recipe
Your post helped me a lot. Thanks!!!
I made the taco Braid with this taco seasoning. It was good
I’ll make my own taco seasoning, rather than buy the stuff with all the additives. Thank you!
Perfect!