, ,

Taco Seasoning Mix for Ground Beef, Chicken or Turkey

, ,

Taco Seasoning Mix for Ground Beef, Chicken or Turkey

Taco seasoning, for me, grew out of a desire to stop relying on those little store-bought packets and instead make something I could call my own. Over time, it was also shaped by the seasoning blends I developed for two of my other favourites: Tex-Mex Shredded Beef and Chili Con Carne. Both of those dishes taught me a lot about the balance of spices that really bring Mexican and Tex-Mex cooking to life. From there, it was only natural to adapt those flavours into something quick and weeknight-friendly – perfect for browning off a pan of ground beef, chicken, or turkey for tacos, salads, or burrito bowls.

Unlike packet mixes, this seasoning is nothing but pure spice and herb – no fillers, no anti-caking agents, no sneaky extra sodium. It’s clean, simple, and completely customisable. Want it fiery? Add more cayenne. Love the sweet, earthy depth of paprika? Don’t hold back. You can build the flavour profile to match your mood or your table. I also like to give options for both dried and fresh ingredients – garlic powder if you’re in a rush, or fresh garlic if you’ve got the time. The same goes for onion, and if you want to finish with fresh coriander (cilantro), it brings a bright note that ties everything together.

Nutritionally, the biggest impact comes from pairing this seasoning with lean protein choices. I’ll usually reach for extra-lean ground beef, chicken, or turkey, and the spice blend does the heavy lifting in making it taste anything but plain. It’s a great example of how you don’t need heavy sauces or added fats to make a dish satisfying. With this seasoning, you get all the flavour payoff without anything unnecessary – just the basics, done well.

Flavour-wise, it’s warming and earthy, with enough flexibility to go bold and punchy when you want to. It’s incredibly versatile, too. One of my favourite ways to use it is in my Ground Beef Taco Salad, where the seasoned meat becomes the star, balanced out with fat-free sour cream and your favourite salsa picking up some of the seasoning from the meat to make the dressing. It’s an easy way to turn taco night into something a little lighter without losing the fun.

And speaking of fun – when I’m cooking up anything in the Mexican or Tex-Mex family, I usually put on my “Mexican Supper Club” playlist, or sometimes “The Sound of Mexican Traditional” if I’m in the mood for mariachi vibes. There’s something about that music that just sets the right tone in the kitchen, making the whole process as enjoyable as the meal itself.

Ingredients (per 500 grams of meat)

1 TBSP ground cumin
1-1/2 tsp dried oregano
1-1/2 tsp sweet paprika
3/4 tsp fresh ground black pepper
1/2 tsp garlic powder (or 2 cloves of fresh garlic, minced)
1/2 tsp onion powder (or 1/4 of a medium onion, finely chopped)
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (or more if you prefer it spicier!)

Sea salt: 1 tsp for extra lean ground beef or 3/4 tsp for extra lean ground chicken / turkey

Juice of 1/2 lime

OPTIONAL: 1/4 cup finely chopped cilantro (leaves and stems)

Method

  1. Combine all dry spices, herbs and salt in a bowl and mix until well combined

  2. In a large mixing bowl, combine ground meat and seasoning mixture, mixing thoroughly by hand to ensure the seasoning is evenly distributed

  3. If using fresh onions, sweat the onion in a non-stick frying pan over medium heat (5-6 on my induction cooktop) with a small amount of oil until translucent (about 2-5 minutes)

  4. If using fresh garlic, add it to the onion mixture and cook for a further 1-2 minutes (or if using ONLY fresh garlic, cook it alone over medium heat with a small amount of oil for 1-2 minutes)

  5. Increase heat to medium-high (7-8 on my induction cooktop), add the meat and spice mixture to the pan (mixing thoroughly to combine with the onion and / or garlic if used) and brown the meat, mixing often and breaking up any clumps of meat.

  6. When browned all over, turn the heat down to medium-low (3-4 on my induction cooktop), cover the pan and allow to cook for another 15-20 minutes or until the meat is fully cooked through. If including the optional chopped cilantro, add it to the pan before covering it.

  7. The meat should release a fair amount of liquid during the previous step - uncover and reduce this if desired before adding the lime juice to the pan. Cook for a further 2-3 minutes.

Nutritional Info

The seasoning mixture itself contains neglible calories or nutrients. See nutritional info for any recipes that include this mixture for detailed info including all ingredients.

Notes and Options

  • Feel free to adjust the amounts of any of the individual components to suit your taste!

    • E.G. If you like things a bit spicier, increase the amount of cayenne pepper by 1/8 tsp per 500 grams of meat at a time until you reach your desired spice level.

  • My preferred way of using this is ALL dry / ground spices and herbs, plus the optional chopped cilantro if I have some on-hand. I’m usually making this when I’m shorter on time, and don’t want to be bothered with prepping the fresh onions and garlic. 😉