Have you heard about the massive allergy recall due to peanut-contaminated cumin in recent news? Hundreds of products are effected from many very well-known manufacturers. Click here for more information. In the meantime, I figured this would be a good time to share my homemade taco seasoning blend.
I have been making homemade taco seasoning for several years. I was never really sure if the pre-made seasoning packets declared gluten or other allergens on the labels. Additionally, there is often a lot of unnecessary sodium and other additives or preservatives in spice blends. Like anything else, homemade is generally better for you and frankly, I prefer to control the flavors.
If your spice cabinet is stocked, you probably already have all of the ingredients needed on hand. Otherwise, if you have to buy some for this recipe, I’m quite sure you’ll find plenty of use for them in the future. I use McCormick brand spices. They are readily available in any grocery store and the company is very allergy-aware. I recently called them to confirm their spices were not impacted by the recall and they assured me none were and their cumin is safe. Give them a call if you have any questions. Their representatives are very knowledgeable and helpful.
Today, I used this blend to make beef tacos with black beans and canned cherry tomatoes. You can use the same taco seasoning with ground turkey, chicken or even vegetables. I list the cayenne as optional because my kids don’t like it in there but my husband and I do. I often keep it out and then just sprinkle some on ours after serving them. I do things like that a lot to avoid making separate meals. Makes life easier. It’s hard enough worrying about all of these food allergies and cross-contamination issues. I’ll take easy wherever we can get it.
- 2 tsp chili powder
- 1½ tsp coarsely ground kosher salt (use less if fine)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅛-1/4 tsp cayenne* (optional)
- 1 tsp olive oil
- 1 lb lean ground beef (or any taco filling you like)
- 1 14 oz can cherry tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 tsp cornstarch
- corn tacos, shredded lettuce and guacamole for serving
- Mix all of the spices together in a small bowl. In another small bowl whisk cornstarch and ½ cup water together to create a slurry.
- Heat a large sauté pan over medium-high heat and add olive oil. Brown meat, breaking up with a wooden spoon, for about 6-8 minutes, until no longer pink
- Drain excess liquid and add cherry tomatoes, black beans and spice blend into the pan. Use the side of the wooden spoon to burst open the cherry tomatoes and release their juices.
- Add the water and cornstarch slurry to the pan and bring to a boil. Reduce heat to low and simmer for 4-5 minutes until thickened. Fill tacos with ground beef mixture and top with shredded lettuce and guacamole.
