old paso taco seasoning recipe
The Best old paso taco seasoning recipe
I started making my own taco seasoning years ago because I was tired of buying packets that cost more every month and left me guessing what was actually in them. This version is the one I keep coming back to. It has the same warm, familiar flavor my kids expect from the store bought kind, but I mix it in a small jar with spices I already have in the cabinet, and it takes about five minutes.
My family eats a lot of tacos, and nobody has ever asked me to go back to the packets. My youngest piles ground beef into a shell with cheese and lettuce and calls it the best dinner of the week, and my husband uses the same seasoning on chicken thighs for the grill. I also stir it into a pot of black beans, sprinkle it over roasted vegetables, and mix a spoonful into sour cream for a quick dip. It works for a Tuesday dinner just as well as it does for a weekend spread when friends come over, and that flexibility is the main reason it stays in my rotation.
The other reason I make it myself is control. When I blend my own spices, I decide how much salt goes in, and I can cut it back for my dad who watches his sodium. There are no fillers, no anti-caking agents, and no preservatives, just chili powder, cumin, paprika, garlic, onion, and a few other pantry staples doing the work. That matters to me more now than it did ten years ago, and the flavor is honestly better, fuller and fresher than anything that has been sitting on a shelf. I usually make a triple batch and keep it in a pint jar so there is always some ready when I need it.
Homemade Taco Seasoning (Old El Paso Style)
A simple homemade taco seasoning that brings warm chili, cumin, and garlic flavor to ground beef, chicken, or vegetables. It mixes together in minutes and stores well in the pantry, so you can skip the packet when taco night calls.
🥘Ingredients
For the Seasoning
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Taco Seasoning (Old El Paso Style) Works
This taco seasoning recipe is one I keep coming back to because it takes a few minutes to mix and I usually have everything on hand already. It works for a quick weeknight dinner just as well as a big family gathering, and it makes a good amount so I am not measuring spices while people are waiting to eat. I like knowing exactly what goes into it and being able to adjust the salt and heat to suit whoever is at my table.
❓ Frequently Asked Questions About Taco Seasoning (Old El Paso Style)
1. What is actually in an Old El Paso–style taco seasoning?
The classic packet blend leans on warm spices rather than heat: chili powder and ground cumin for the base, paprika for color and sweetness, garlic powder and onion powder for depth, a little oregano, and salt. A small amount of cornstarch or flour is usually included to help the seasoning thicken the meat juices into a sauce. Exact ratios vary by recipe, so taste as you go and adjust the salt last.
2. How much of the homemade mix replaces one store-bought packet?
Most copycat recipes use about two to three tablespoons of the blend per pound of ground beef, which is roughly the contents of a standard 1-ounce packet. Start with two tablespoons, add the water the recipe calls for, and simmer until the liquid reduces. If the flavor seems flat after simmering, add the third tablespoon rather than salting again.
3. Can I leave out the cornstarch?
Yes. The cornstarch only affects texture, not flavor, so skipping it gives you a looser, juicier filling that works well for tacos, burrito bowls, or nachos. If you want that clingy coating without starch, simmer the meat a few minutes longer with the lid off so the liquid reduces naturally.
4. How long does a homemade batch keep, and where should I store it?
Keep the blend in an airtight jar in a cool, dark cupboard, and it will hold its punch for about six months. Ground spices fade rather than spoil, so the mix stays safe well past that point but starts tasting dusty. Write the date on the jar and smell it before using—if the cumin and chili powder no longer hit you right away, it is time for a fresh batch.
5. Is it mild, and how do I turn up the heat?
As written, the blend is firmly in mild territory, which is why it works for family dinners and picky eaters. For more kick, add cayenne pepper or crushed red pepper flakes a quarter teaspoon at a time, or swap some of the mild chili powder for ancho or chipotle powder. Taste after the meat has simmered, since heat builds and mellows as the dish cooks.
