Taco Seasoning is something that is super easy to make yourself. It’s cheaper than store-bought, you don’t have to remember to keep it on hand, and you know exactly what’s in it and how to pronounce all the ingredients.
DH and I slept in one Saturday morning, and I said to him, “don’t pancakes sound good? I think I’ll go make some.”
“But I don’t think we have any pancake mix,” he said.
I simply laughed and pulled out my Joy of Cooking. In no time I had recruited him to cook the pancakes while I browned the sausage that I had picked up at the farmer’s market. (If you live in Michigan, I highly recommend Creswick sausage and brats. Plus their website is kind of fun. It moos. Oh, and if you’re wondering why I had DH cook the pancakes, check out my Cornmeal Wheat Pancakes post.)
But back to the tacos. Here is the recipe from Simply in Season:
1/4 C chili powder, 3 T cumin, 2 T oregano, 2 T coriander, 1 T garlic powder, and 1/2 tsp ground red pepper. To make the taco filling, add 2-3 T of seasoning plus 1/2 C water and salt to taste for each pound of ground beef or venison or cooked beans.
The verdict: Two thumbs up. DH ate several of these. They were nice and spicy without being overwhelming, and the oregano and coriander provided a nice balance so that you didn’t just taste cumin. Way better than the packets!
This post linked to Kitchen Tip Tuesdays, Madame Deals, Real Food Wednesdays,and Works for Me Wednesday