Taco Seasoning (homemade)

1. Mix – Combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano, optional ½ tsp red pepper flakes, ½ tsp salt, and ¼ tsp black pepper in a small bowl. Stir until evenly blended.
2. Store – Transfer to an airtight container or jar. Keeps in a cool, dry place for up to 6 months.
3. Use – Add 2 tbsp per 1 pound of meat, beans, or vegetables. Add with a splash of water and cook until flavors meld.

Notes:

• Use smoked paprika instead of sweet for a deeper, more complex flavor.
• Adjust red pepper flakes to taste — omit for mild, double for spicy.

Storage:

• Store in an airtight jar in a cool, dark place for up to 6 months. The flavor is strongest in the first 3 months.

Swaps:

• Add ¼ tsp cayenne for extra heat, or ½ tsp dried chipotle for a smoky kick.

Tips:

• Make a big batch and store in a labeled jar — use it on roasted vegetables, grain bowls, soups, and dips too.