This homemade taco seasoning takes 5 minutes to mix with pantry spices like chili powder, cumin, paprika, garlic powder, and oregano. Stir, store in a jar, and use 2 to 3 tablespoons anywhere a taco seasoning packet is called for. This simple blend keeps well in a jar in the pantry and gives you the same savory flavor as store-bought seasoning without needing to run to the store for a packet. I keep a half-pint jar of this on hand and use it weekly for taco meat, soups, and casseroles, adjusting heat and salt depending on who is eating.
Taco seasoning is something recipes call for constantly when making taco meat, casseroles, soups, slow cooker meals. Keeping a jar of this mix means taco night comes together fast without opening a packet or realizing you ran out. Plus, I love how this homemade seasoning tastes… it’s even better than store bought!
When I Use This
Taco seasoning is one of those ingredients that shows up in a surprising number of recipes. It’s not just for tacos. I use it for:
- taco soup
- Mexican-style casseroles
- seasoned rice
- roasted vegetables
- slow cooker chicken
“It has a much fresher taste.“
Debra
Ingredients and Substitutions
Chili powder, specifically American-style chili powder, forms the base. There is a common misconception that chili powder is just a blend of normal spices, and while it is a blend, it still contains something we don’t normally keep in our kitchens: ground chile powder made from ancho chiles, New Mexico chiles, and/or California chile. I don’t know about you, but I don’t have those chiles handy, so I keep the chili powder in my recipe.
If you’re out of chili powder, substitute an equal amount of paprika plus a pinch of cayenne pepper. The flavor won’t be exactly the same, but it will provide a similar balance of mild pepper flavor and warmth.
Cumin gives it that classic taco taste.
If you’re out of cumin, you can use a little extra chili powder and paprika. The seasoning will taste less like traditional tacos but will still be flavorful.
Paprika adds warmth – I like to use smoked paprika for a smokier taste.
If you don’t have paprika at all, simply increase the chili powder slightly.
Cayenne pepper gives it the heat. You can skip this entirely if you don’t like heat. Most store-bought taco seasonings are fairly mild, so omitting the cayenne will often result in a taste closer to what many families are already used to.
No cayenne pepper? Try crushed red pepper flakes instead — start with about half as much as the recipe calls for and adjust to taste.
Cornstarch helps the sauce coat meat like packets.
If you’re out of cornstarch, use all-purpose flour (about twice as much), arrowroot powder (same amount as recipe) tapioca starch (same amount as recipe), or potato starch (same amount as recipe).
Cayenne controls heat.
Once a little water is added and the sauce thickens, the seasoning coats the meat just like the familiar taco seasoning packets do.
Because the spices are simple pantry staples, it’s easy to adjust the flavor if you like things milder or spicier. This is a big deal, since I’m not a fan of spicy.
Why I Prefer This to Packets
Making taco seasoning this way has a few advantages.
- Uses spices you likely already have
- Keeps well in the pantry
- Easy to scale into a jar for quick use
- You can adjust salt and heat to your preference
- Helps you skip the high sodium and add-ins common in store packets, while keeping the flavor you expect.
- Tastes fresher!
It also eliminates those moments when you’re halfway through cooking and realize the recipe calls for a taco seasoning packet you don’t have.
Tips and Possible Variations
- Make it milder: Reduce or omit the cayenne pepper. (I usually leave it out, unless I’m making something for others.)
- Make it smokier: Use smoked paprika instead of regular paprika. (My fav!)
- Make a big pantry jar: Make a big batch and store the mix in an airtight jar. (This is what I do!)
- Lower the sodium: Reduce the salt or omit it entirely and season the dish separately.
Homemade Taco Seasoning Recipe
Ingredients
Ingredients for One Packet Equivalent
- 1 1/2 tablespoon chili powder (American-style)
- 3/4 teaspoon ground cumin
- 1 teaspoon paprika (I prefer smoked)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional, depending on sodium preference)
- 1/8 teaspoon cayenne pepper (optional, depending on heat preference)
- 2 teaspoons cornstarch (optional, this will make your sauce thicker like the taco seasoning packets)
Ingredients to Fill One Half-Pint-Size Jar
- 3/4 cup chili powder (American-style)
- 2 tablespoons ground cumin
- 3 tablespoons paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons black pepper
- 2 teaspoons salt (optional, depending on sodium preference)
- 1-2 teaspoons cayenne pepper (optional, depending on heat preference)
- 6 tablespoons cornstarch (optional, this will make your sauce thicker like the taco seasoning packets)
Instructions
- In a small bowl, mix all the spices together until evenly combined.
- Use immediately, or store in an airtight container or spice jar. Shake the jar before each use to redistribute the spices.
Nutrition
Notes
To Season Taco Meat
Add the seasoning to 1 pound of browned ground beef or turkey along with 2/3 cup water. Bring to a boil, then reduce heat and simmer for several minutes until the sauce thickens and coats the meat.Proper Storage
Store taco seasoning in an airtight jar or spice container in a cool, dry pantry.
The spices will keep their best flavor for about 6–12 months.
Helpful Tip
Tip to Keep It Even Longer: If you use a vacuum sealer on your jar each time you close it and pop in an oxygen absorber, you can get 1-3 years out of this mix in storage.
Frequently Asked Questions
How much homemade seasoning equals one taco seasoning packet?
About 2-3 tablespoons, which is what this base recipe makes. Use 3 tablespoons per 1 lb of meat.
Can I make a large batch?
Yes. Multiply the ingredients and store the mix in a jar in your pantry to do a bulk recipe. Scoop out 3 tablespoons whenever a recipe calls for a packet.
How much taco seasoning is in packet?
About 2-3 tablespoons, which is the same amount as this base recipe. The amount varies based on settling.
Is taco seasoning healthy?
The store-bought prepackaged taco seasonings is generally NOT considered healthy due to high sodium levels, preservatives, MSG, and thickeners like cornstarch or maltodextrin. While convenient, these store-bought mixes often contain hidden sugars and artificial flavors. Making your own blend using chili powder, cumin, garlic powder, onion powder, and salt is a much healthier alternative.
How do I make this taste more like pre-packaged taco seasoning?
Be sure to include the cornstarch in the recipe, and also add in 1/4 teaspoon of sugar per 1 lb of meat to simulate the taste of the maltodextrin.
Is taco seasoning gluten free?
The prepackaged taco seasoning packets are often NOT gluten free because they can have wheat-based fillers, but when you make your own with my recipe, it is indeed gluten free! The optional cornstarch is naturally gluten-free, so as long all of your individual spices are certified gluten-free, the seasoning mix is also gluten free.
How do I make a label for my jars?
I have a free label for both the top of your jar and for the front (or use it as a tag). Both list the exact ingredients that go into the jar, so it’s easy to refill when you run out. You can get the free printable jar labels here.
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
This tastes great. It has a much fresher taste. I also used it with plant based “meat” and it was delicious. I used it with sour cream for a taco chip dip.
Hooray! So happy to hear this, Debra! I agree that it tastes fresher, too.