Sure you can buy packets of taco meat seasoning, but you can also make a DIY taco seasoning with items likely already in your spice cabinet. Our taco seasoning recipe can be modified for various dietary restrictions, too.

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Homemade Taco Seasoning Mix

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small airtight container stir together all of the ingredients. Store in a cool, dark place up to 1 year.

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Gluten-Free Taco Seasoning

While spices are naturally gluten free, some manufacturers may add gluten-containing ingredients or process alongside gluten-containing ingredients. To ensure you're making a truly gluten-free taco seasoning recipe, check the labels of your spices.

Paleo Taco Seasoning

Prepare as above, but omit the sugar and cornstarch. You may need to simmer meat (or whatever you're adding the seasoning mix to) longer for it to thicken.Nutrition analysis: Same as above except 4 calories, 1 g total fat, 0 g total sugar

Keto Taco Seasoning

Prepare as above, but omit the sugar and cornstarch. You may need to simmer meat (or whatever you're adding the seasoning mix to) longer for it to thicken.

Nutrition Facts (Homemade Taco Seasoning Mix)

8 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 213 mg sodium. 23 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 209 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 0 mg iron;

Dried Chile Powder

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems from peppers* (do not seed peppers). Cut large peppers into 1-inch-wide strips; cut small peppers into halves or quarters.

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  • Place peppers, cut sides down, on mesh-lined dehydrator trays, leaving space between peppers. Dehydrate at 135°F for 24 to 28 hours or until evenly dried and brittle. Cool completely.

  • In a well-ventilated area crumble cooled peppers and place in a spice mill or food processor. Cover and grind or process until a powder forms. When grinding or processing peppers, turn away to avoid inhaling fumes or particles from peppers.

  • Place chili powder in an airtight container. Store in a cool, dark place up to 6 months.

*Tip:

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Clean dehydrator trays well with hot soapy water before the next use.

Nutrition Facts (Dried Chile Powder)

5 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 43 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 178 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;

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