Homemade Taco Seasoning

IMG_5255This recipe is endlessly adaptable. Your family likes their tacos hot? Add more red pepper flakes (we like it mild, so I only add half). Like it salty? Double the salt. Don’t like cumin? Use less or leave it out. You get the idea. The base amounts here makes about 3 tablespoons. In tacos, I like to use about 3 tablespoons per pound of meat, so when I make a batch, I usually double or triple the spices (pictured is a quadruple batch).


  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano (I use flakes)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon flour (optional)


  1. Stir all ingredients together until combined.
  2. Store in an airtight container for up to 6 months.

Just Like Chipotle’s Corn Salsa

My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.

(Makes a big bowl)

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!


Originally posted in October 2008, this has been a regular in our household. Brook’s friend Melissa taught her how to make these, and Brook taught me. It’s an extremely flexible recipe, a little iffy on the measurements. It’s one of those recipes that gets better with a little experimentation.


  • Chicken marinated or seasoned however you like (ranch dressing, cumin, salt, garlic powder, taco seasoning, etc.), cut into 1-inch chunks (Last time I made this, I used four large chx breasts and it made enough for 10 enchiladas)
  • Onions
  • Green peppers
  • Beans (refried beans or black beans or refried black beans)
  • Cheese
  • Tortillas
  • Enchilada sauce
  • More cheese


  1. Cook chicken and onions and peppers with seasonings until the chicken is done and the vegetables are on their way to soft.
  2.  Spoon beans into a tortilla and add chicken mixture and a sprinkle of cheese. Roll up the tortilla and set seam-side down in a baking dish. Repeat until you run out of filling.
  3. Pour enchilada sauce over the tortillas. Add more cheese on top.
  4. Bake at 350 degrees for 20 minutes.

Cilantro Lime Rice

This is a copycat recipe for Chipotle’s rice — and, yeah, I think it’s pretty close. The quantities are approximate, so you can tweak it according to your tastes, but this should get you started.


  • 3 cups cooked rice (in theory you could use leftover rice, but I think it’s probably better to prepare the rice fresh for this recipe)
  • 1-2 tablespoons butter or margarine
  • 3 tablespoons chopped cilantro leaves
  • juice of 1 lime (2-3 tablespoons if you’re using the bottled stuff, which works just fine IMO)
  • salt to taste


  1. Ummm . . .  mix it all together when the rice is still hot.

Creamy Salsa Dip

From the Dannon yogurt lid, a yummy dip recipe (and a good way to use the rest of the plain yogurt orginally needed for Chicken Tikka Masala).


  • 2 C plain yogurt
  • 1 C salsa
  • 3 1/2 T chopped fresh cilantro
  • 1 t sea salt


  1. In a bowl, combine all ingredients and mix well.
  2. Cover and keep refrigerated until ready to use.

Chicken Tortilla Stack-up


  • 8 ounces sour cream
  • 1/2 package taco seasoning
  • 1 cup cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup chopped green onion
  • 1 1/2 cups shredded cooked chicken
  • 4 (8-inch) tortillas


  1. Combine sour cream and taco seasoning.
  2. Spread 1/4 of this mixture on tortilla in glass pie plate.
  3. Top with 1/2 cup chicken, 1/4 cup cheese, and 2 tablespoons green onion.
  4. Repeat 2 times.
  5. Place tortilla on top, spread with sour cream mix.
  6. Sprinkle with remaining cheese and onion.
  7. Microwave on high 3 to 4 minutes.
  8. Garnish with shredded lettuce, chopped tomato, and salsa.

Taco Soup

I like soups. I like simple, easy-to-make soups even better. I like simple, easy-to-make, delicious soups best. This one makes enough for a crowd.

2 – 32oz cans chopped tomato
2 – 16 oz cans black beans
2 – 16oz cans corn
1 – 14oz can green chilies
1-2 cans black olives
1 lb ground beef, browned & drained (then add 1 pkg taco seasoning)

Mix well in a large pot and heat thoroughly OR mix in a slow cooker and heat on high for 3-4 hours, or low for 6-8 hours.

**You can drain all the cans, or use some of the juices to create a thinner soup.

**If you’re the type who eats leftovers from the freezer, this soup can easily be packaged and frozen for later.