In A Pinch Taco Seasoning Recipes

HOMEMADE TACO SEASONING

Steps:

• Add all of the ingredients to a small jar and stir (or shake) until evenly combined.
• Use immediately or cover and store for up to 1 year.

HOMEMADE TACO SEASONING MIX

Steps:

• Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

TACO SEASONING I

Steps:

• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

EPIC BEEF NACHOS SUPREME

Steps:

• Preheat the oven at 400 degrees.
• Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
• Return the beef to the pan, and sprinkle on the taco seasoning.
• Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
• While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
• Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
• Spoon on half the ground beef to each pan of chips.
• Sprinkle shredded cheese on top.
• Bake at 400 degrees for 15 minutes.
• Remove from the oven, and sprinkle on diced tomatoes and green onions.
• Serve immediately.

SPICE ESSENTIALS: SODIUM-FREE TACO SEASONING

Steps:

• 1. PREP/PREPARE
• 2. It is all in the Chili Powder: There are a lot of good chili powders in the market, and you probably have a favorite; although I usually make my own, two of my store-bought favorites are: • Red New Mexico Hatch Chili Powder • Mexene Chili Powder If you cannot find these locally, they are available through Amazon, and if you are a Prime member, shipping is free. Is this a great country, or what? This is my homemade version: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=1
• 3. This recipe will produce about 8.5 tablespoons of taco spice, and be enough to fill one standard spice bottle and about half of another. When a spice runs out, I scrape the label off the old bottle, and throw it in the dishwater, then when I make a new spice mix, I have a jar to store it in.
• 4. A certain percentage of the population does not like cumin. If you are one of those folks (I am not), then just leave it out, and add a bit more of the other spices, to compensate.
• 5. If you do not have any smoked paprika, I suggest going with a sweet version. But, this ingredient, to me, is important to the overall flavor of the spice mix.
• 6. Gather your ingredients (mise en place).
• 7. Use a spice blender, or mortar and pestle, to crush up the dehydrated onions.
• 8. Mix with the other dry spices, place in a tightly-sealed container, and store in a cool dry place, away from sunlight, until needed.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for taco seasoning. FYI: Those packets of taco seasoning that you get at the grocer, each contain 2 tablespoons of seasoning. So, doing the math, you have an equivalent of 4 packets. Enjoy.
• 11. Keep the faith, and keep cooking.

CHORIZO MEATLOAF?

Steps:

• Preheat oven to 350 degrees F.
• Heat avocado oil in a large,deep skillet over medium heat.Add sliced vidalia onion and chopped banana peppers,saute for 5 minutes until are tender.Season with taco seasoning.Remove from heat.Set aside.
• In a large bowl,combine ground beef,crumbled mexican chorizo,sea salt/black pepper,ground cumin,egg whites,ranch dressing and bread crumbs;mix well.
• Spoon 1/2 of meat mixture into the bottom of an 8- x 4-inch loaf pan.Arrange sauteed vegetables and 1 cup shredded sharp cheddar cheese.
• Top with remaining meat mixture,patting to combine both halves.Add remaining shredded sharp cheddar cheese on top.
• Bake for 35 minutes or until done.Cool completely.Cut into 8 slices and serve.

MEXICALI HASHBROWN TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2½ quart oblong casserole dish.
• Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
• Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
• In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
• Top ground beef with potato mixture, pressing it down slightly.
• Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

IN A PINCH TACO SEASONING

Steps:

• Combine all ingredients in small bowl, then store in a spice jar or airtight container.