Taco night is a regular in most households, but most use the ready-made taco kits for convenience. This recipe will show you how easy it is to whip up your own taco seasoning – no MSG here. You can serve this go-to meal 3 different ways! Growing up, nothing excited me more than taco night. Well, except for maybe when we had kielbasa – have ever mentioned how much I love kielbasa? Anyway, tacos seem to be a go-to meal for a lot of us. That’s for good reason – everyone loves them and they are super quick and easy.
How many of us actually make our seasoning mix, though? I know those taco kits are convenient, but have you ever looked at the ingredient list on that seasoning packet or sauce mixes? It’s full of additives and MSG. I’ve always been an avid food-label reader, but seasoning mixes are the one thing I’ve always overlooked. It’s just spices, right? Wrong.
I actually picked up a common brand of taco seasoning not that long ago and was shocked to see the additives and MSG it contained. I then set out to make own seasoning, which I have to say… taste way better than anything you can buy!
Remember my loaded nacho post for the Super Bowl? Well, this is the same seasoning. I wasn’t going to dedicate a whole post to tacos since the seasoning mix has already been shared, but I decided to anyway. I have 3 different options for serving these tacos, so if you’re watching your diet you’ll want to keep reading! You can have tacos and not feel too guilty!If you think that making your own seasoning is too much work, I promise you it’s not. It only takes a minute to measure out those spices. You can make a double or triple batch (or more) and keep it on hand for an even quicker prep.
The only cooking involved for tacos is the meat – the rest is just cleaning and chopping some produce. I use ground beef, but you can easily use ground chicken or turkey if you prefer. I like them all, but Kyle won’t eat ground turkey or chicken, so it’s beef in this house!
I decided to share with you 3 different options for serving tacos because since going gluten-free I can no longer have flour tortillas. So, if you’re in that boat or just want to lighten up your tacos, then you’ll love the salad version!
I LOVE a good taco salad. I actually don’t miss the tortillas at all – just layer lettuce with the beef and your favorite toppings and enjoy. I let the salsa and sour cream act as my dressing – it’s so delicious!
Then of course you can go traditional with flour tortillas or corn tortillas. I always enjoyed the super soft tortillas, but the hard taco shells are good too (and made from corn, so they are gluten-free!).
Kyle prefers the flour tortillas, so I get those for him and then I make the lettuce boat option or the salad. Regardless of how you choose to eat them they are delicious!
If you’re still buying taco seasoning, give this recipe a try – I bet you won’t go back to the packet!
- 1 Tablespoon Paprika
- 2 Teaspoons Chili Powder
- 2 Teaspoons Oregano
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Cayenne Pepper, optional
- 1 Tablespoon Extra Light Olive Oil
- 1 Large Onion, finely diced
- 2 Cloves Garlic, finely minced
- 1 Pound Lean Ground Beef
- 2 Cups Shredded Lettuce, double this if making salads
- 1 Cup Chopped Tomato
- 1 Cup Shredded Cheddar Cheese
- Sour Cream, Salsa, or Guacamole, for serving
- 8 Corn Tortillas, or flour tortillas if not gluten-free
- Combine the spices in a small bowl and mix well. Heat the olive oil over medium heat and add in the onion, garlic, and beef. Break the meat up and then add in the seasoning mixture. Cook the meat for about 3-5 minutes or until it’s fully cooked and the onions have softened.
- Serve the meat with all the fixings for tacos. You can serve this with flour tortillas (or crispy corn taco shells), as a salad, or in romaine lettuce leaves.
- This recipe will make 6-8 tacos depending on the size of your tortillas.
- If you're making salads, you can serve 4 entree portions.