How To Make Diy Taco Seasoning?

Making your own taco seasoning is quick and simple. You may season food to your preferences and always have fresh seasoning on hand.


  • one teaspoon of chili powder
  • 14 teaspoon minced garlic
  • 14 teaspoon powdered onion
  • Crushed red pepper flakes, 1/4 teaspoon
  • dried oregano, 1/4 teaspoon
  • 1/2teaspoonpaprika
  • Cumin, ground, 1 1/2 tablespoons
  • 1 tablespoon of salt (or regular salt)
  • black pepper, 1 teaspoon


Combine salt, pepper, oregano, paprika, cumin, garlic powder, onion powder, red pepper flakes, and chili powder in a small bowl. Use an airtight container for storage. roughly 2 3/4 tablespoons are produced.

How to use: For every pound of meat, use roughly 2 tablespoons of the taco spice. Depending on your preference, use more or less. Cook the meat, then drain the fat. Add a little over 1/2 cup of water along with your taco spice. Until the water is absorbed, simmer and stir.

Recipe Notes

Taco seasoning from the store typically contains a thickening ingredient. There are two possibilities if you want the same amount of savoriness as a prepared mixture:

To the spice mixture, add 1/2 teaspoon of cornstarch, then proceed as directed.

What ingredients are in taco seasoning?

The majority of taco seasoning blends include salt, onion powder, garlic powder, and warming spices (such paprika, oregano, and chile). Chili powder, ground cumin, dried oregano, sea salt, black pepper, ground paprika, garlic powder, onion powder, and crushed red pepper flakes are the main ingredients in this well-rated recipe.

What ingredients make up the Old El Paso taco spice mix?

Ingredients. Salt, Onion Powder, Spice, Corn Starch, Maltodextrin, Chili Pepper, and Sea Salt (Potassium Magnesium Chloride, Salt). Contains 2% or less of the following ingredients: corn flour, silicon dioxide (anticaking agent), citric acid, sugar, and natural flavor. Vegetable Oil (Canola, High Oleic Soybean, and/or Sunflower Oil).

What distinguishes chili seasoning from taco seasoning?

Taco seasoning and chili seasoning might resemble one another somewhat. Both typically contain between 5 and 8 components. The main distinction between the two is that chili seasoning will contain more paprika and chili powder. Cumin will probably be more prevalent in taco seasoning. These two spices can be used interchangeably in a pinch with only a slight difference in flavor.

Why is taco seasoning so bad for me?

Spices contaminated with salmonella may already be in your house. Find out how to protect your family’s safety.

Food poisoning is frequently caused by undercooked meat, but the spices you use to flavor the meat also pose a health risk.

According to an upcoming research from the U.S. Food and Drug Administration (FDA), common imported spices are twice as likely to be infected with salmonella as other imported commodities. The New York Times revealed today that seven percent of the spices in 20,000 food shipments were salmonella-contaminated.

The most frequently infected spices include coriander, oregano, basil, sesame seeds, curry powder, cumin, and black pepper, which are available in most grocery stores across the country.

Similar studies conducted in 2000 and 2001 discovered that up to 8.4% of imported fresh herb samples also tested positive for salmonella.

According to the U.S. Centers for Disease Control, Salmonella is the most prevalent food-borne pathogen, infecting an estimated 1.2 million people annually (CDC). Young children, the elderly, and those with weakened immune systems are more likely to die from salmonella illness.

According to the CDC, children under the age of five have the highest risk of contracting salmonella.

Can I substitute taco seasoning with fajita seasoning?

Seasoning used for tacos and fajitas differs The taco seasoning contains a greater quantity/proportion of chili powder and oregano to give it a kick than the other one. Fajita seasoning is milder and has a softer flavor, but since I like both blends, I use them interchangeably.

Can I omit the taco seasoning and use chili mix instead?

The seasoning is the key to great Mexican cuisine. The ideal combination of ingredients creates that mouthwatering flavor and spice combo. It’s simple to observe the parallels between tacos and chili, two of the most popular Mexican foods in American households. These recipes are remarkably similar to one another.

Both recipes successfully combine salt, pepper, crushed red pepper, cumin, oregano, paprika, garlic powder, onion powder, chili powder, and oregano. The main difference between traditional taco seasoning and other chili recipes I’ve seen is that some of them also call for cayenne pepper. Since chili recipes frequently yield more food than taco recipes do, they need more ingredients overall, but otherwise they are identical.

Having said that, these seasonings are normally bought already prepared in a packet. Save yourself a trip to the grocery store if you’re at home staring at your packet of taco seasoning and unsure of whether it can be used for the chili recipe you’re making today. That taco seasoning will be perfect. The opposite is also true. Use chili seasoning on your taco beef if you want to. Although the flavors are slightly different, the finished dishes won’t taste like it.

Check out our recipes for taco lettuce wraps and taco lasagna if you need some culinary inspiration and you have a package of taco (or chili) seasoning on hand. Even our Slow Cooker Taco Dip incorporates those wonderful flavors. These are excellent every day of the week, so don’t restrict yourself to Tuesdays!

What seasonings are used in Mexican restaurants?

There is much more to Mexican food’s use of spices than just taco seasoning. Many intricate soups and stews, such as an excellent mole poblano, rely greatly on the precise blend of spices. Additionally, you can find spices in baked items, such as the enticing anise scent in a soft and pillowy pan dulce.

If you can, ground the spices yourself when using them. Freshly ground spices provide a far richer flavor than the ground ones you can get at the supermarket. Even dry toasting the spices is recommended in some recipes to bring out their flavour.

The most typical spices found in Mexican food are listed below:


the bright orange-red seeds of the annatto tree, which is a tropical American native. The seeds are either turned into a paste or a powder after being dried. It mixes well with citrus and has a sweet and earthy flavor. It is a staple spice in Yucatan cuisine from Mexico and is added to savory meals and stews.


The pimento dioica tree, which is indigenous to Southern Mexico, the Caribbean, and Central America, produces dried unripe fruit. Allspice is a spice that can be blended with other spices that have the flavors of cinnamon, ginger, clove, and nutmeg. It is primarily used in adobos and pipianes in central and southern Mexico (seed-based sauces). Due to its pleasant perfume, it is believed that the Mayans employed it for embalming.


the seed of a flowering plant that is indigenous to Southeast Asia and the eastern Mediterranean. You can compare its flavor to licorice, fennel, or tarragon. It goes great with vanilla and cinnamon. It is primarily utilized in Mexico in the creation of cakes, pastries, and sweet breads like the legendary pan de muerto and the legendary anise cookies. Additionally, it’s a component of mole. Anise tea was once administered to infants to relieve colic.

Avocado leaves

the avocado trees in Mexico, either their fresh or dried leaves. They have a flavor that is nutty and anise-like. It is employed to flavor bean tamales in Central and Southern Mexico. The plants from other nations have been known to be harmful, so be sure your avocado leaves come from Mexican trees!

Chile powders

a combination of ground, dried chilies. Chile powder is a common condiment in Mexico for enhancing the flavor of various fruits and vegetables as well as confections. It differs from the chili powder that is typically used to prepare chili in the United States and Canada. Instead, entire dried chilies are utilized to prepare savory foods. To quickly replace dry chiles, you might use chile powder, but be sure to only use powders derived from one type of chili. Use chipotle chile powder, for instance, if the recipe asks for chipotle chilies.


the dry inner bark of Sri Lankan evergreen trees. Only Ceylon cinnamon, which is distinct from Cassia cinnamon, is used in Mexico (what is most readily available in the United States and Canada). It has a spicy, fragrant flavor. It can be found in many baked items and pastries, as well as in mole, caf de olla, and candying sweet potatoes. To cover up offensive odors in the kitchen, water and cinnamon are frequently boiled in Mexican homes.


the blossom buds of an Indonesian native evergreen tree. It has a strong flavor that is also sweet, little bitter, and powerful. It is frequently used in savory Mexican cuisines together with cumin and cinnamon. Additionally, it is used to flavor moles and pipians as well as baked items.


the entire dried seeds of the cilantro plant, which can be found in southwestern Asia, southern Europe, and northern Africa. Cumin, thyme, and black pepper go well with coriander’s flowery, lemony, and sweet flavor. It is a common ingredient in soups and stews as well as the Mexican dish chorizo.


the seed of a flowering plant that is indigenous to South Asia and the East Mediterranean. It mixes well with coriander and dried chilies and has a robust, distinct earthy flavor with bitter undertones. It is a component of sauces and stews in Mexico. It is not utilized as frequently as it is in Tex-Mex cooking, though.


Despite being a herb, epazote is typically used as a spice in its dry form. The plant is indigenous to Central and South America, as well as Mexico. It has a strong flavor with hints of mint, lemon, anise, and oregano. In the majority of Mexico, it is generally used to flavor black beans, however sauces can also utilize it. Cooking beans with epazote is believed to improve their digestion (aka reducing the gas they often cause).

Mexican Bay leaf

the withered leaves of a native Mexican evergreen plant. Similar to oregano and marjoram, it has a mildly herbal, bitter, and flowery flavor. It is widely used in rice, broths, stews, and soups in Mexico. Additionally, it has religious and medical uses.

Mexican oregano

the blooming plant of the verbena family that is indigenous to Mexico, Central America, and the Southern United States. It has a strong flavor with licorice and citrus undertones. It goes nicely with chilli peppers, cumin, and paprika. It is employed in Mexican cooking to flavor soups, stews, and beans. Make sure the label reads Mexican oregano when you buy it because it differs from Mediterranean oregano.


the seedpod of an orchid-family blooming vine that is indigenous to Mexico and South America. It has a sweet yet smokey flavor. It frequently goes with clove and cinnamon. It is widely used in Mexico to produce hot chocolate and desserts including flan, ice cream, and cake. Additionally, it is used in savory meals, particularly in the Veracruz region. According to legend, princess Tzacopontziza of Totonac, who was destined to devote her life to the deity Tonacayohua, fell in love with prince Zkatan-Oxga. Death was the penalty for seducing a princess who had been betrothed to the goddess. They hid in the mountains, but the high priests later tracked them out and slaughtered them. A big shrub sprang where their blood had touched the ground. This eventually became entangled with a strange vine, which blossomed into a lovely orchid plant. The Totonac people eventually came to believe that the shrub and the orchid were lovers. Vanilla was created as a result of the blossoms’ scent being released as they dried into pods. Later, the orchid was dubbed a sacred plant. Because of this, it is thought that vanilla was created from a princess’ blood.

How is Old El Paso seasoning made?


  • 1 tablespoon chili powder
  • 1.5 tablespoons ground cumin.
  • 1 teaspoon paprika
  • Garlic powder, 1 teaspoon.
  • 1 tablespoon onion powder
  • 1 teaspoon of salt.
  • Black pepper, 1 teaspoon.
  • Oregano, dried, 12 tsp.