Homemade Taco Seasoning Recipe
This homemade taco seasoning recipe is my go-to blend for browning ground beef for nachos, tacos, and quick weeknight meals. It delivers bold, balanced flavor without being overly salty or spicy, and it uses pantry spices you probably already have on hand. Once you start making taco seasoning yourself, it’s hard to go back to the packets.
The biggest advantage of a homemade blend is control. You can adjust the heat, salt, and depth of flavor to suit your taste and the people you’re feeding. This version leans savory and slightly smoky, with enough warmth to keep things interesting without overpowering the beef or the toppings that come later. It works especially well for nachos, where the seasoning needs to hold its own under cheese, salsa, and all the extras.
Taco Seasoning Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
This quantity seasons about 1 pound of ground beef.
How to Use the Taco Seasoning
Brown 1 pound of ground beef in a skillet over medium heat, breaking it up as it cooks. Once fully browned, drain excess grease if needed.
Sprinkle the taco seasoning evenly over the beef. Add ¼ to ⅓ cup water, then stir to combine. Let the mixture simmer for a few minutes until the liquid reduces and the seasoning coats the meat evenly. The result should be flavorful, well-seasoned beef that’s moist but not soupy.
Use immediately for nachos, tacos, burrito bowls, or taco salads.
Why This Taco Seasoning Works
Chili powder and cumin form the backbone of the blend, delivering classic taco flavor without relying on fillers. Smoked paprika adds depth and a subtle smokiness that pairs especially well with beef. Garlic and onion powders round everything out, while oregano adds a slight herbal note that keeps the seasoning from tasting flat.
Unlike store-bought packets, this mix doesn’t overwhelm the meat with salt or artificial flavors. It enhances the beef instead of masking it, which is exactly what you want when the meat is the base for nachos loaded with toppings.
Make It Your Own
This seasoning is easy to customize. Add more crushed red pepper if you like heat. Increase the smoked paprika for deeper flavor. If you prefer a saltier blend, adjust to taste after cooking rather than adding more up front.
You can also make a larger batch and store it in an airtight container. Just keep the ratio the same and scoop out about 2 tablespoons per pound of ground beef when you’re ready to cook.
Storage Tips
Store the dry seasoning mix in a sealed container in a cool, dry place. It will keep well for several months and makes weeknight cooking faster when you already have it ready to go.