Most pre-mixed taco seasoning has corn starch or other thickeners in it. This recipe has all the flavor of those packets from nothing but spices and seasonings.

Taco salad made with perfect taco seasoning

  • 2 tbs. chili powder
  • 1 tbs. paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 1 to 1/5 lbs. ground grass-fed beef or diced chicken breast
Cook ground beef in a large skillet. Just before the meat is fully cooked, add the seasonings and 1/2 cup of water. Mix thoroughly, leave on low heat to simmer away any extra liquid. Serve with chopped lettuce, shredded cheese, olives, red onion, sour cream, and roasted green tomatillo salsa.

Directions if you intend to dehydrate taco meat

Prepare taco meat as directed, using as little water as possible to incorporate the seasoning into the meat. Be sure to crumble the meat into the smallest pieces you can, which will make for a better re-hydrated meat.
If you have trays for your dehydrator that hold liquid, spread a thin layer (no thicker than 1/4″) on each tray. If you have a grate, you can cut parchment paper to put on top of the grate. As long as your taco meat is thick, it won’t soak through. Dehydration times vary by model, but once the sheets of meat are pretty dry, you can break them up into small pieces and redistribute. That will speed up the final drying time.
Depending on your tray size, you can get 1 to 1.5 servings from each tray. Measure dried taco meat into vacuum-sealer bags for optimal storage. Add dehydrated onions and peppers to the bag, if desired. Re-hydrate with about a 1:1 ratio of water to dried chili in the plastic bag and let it sit for 20 to 30 minutes, agitating it now and then to help mix it up. It’s better to add a little too much water than not enough; you can always cook off the excess water. Cook over a fire or your camp stove, stirring often.
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