While we're talking tacos, let's talk a bit about taco seasoning. What do you use? Do you use the pre-made packets you can buy in the store? Have you ever thought about making your own taco seasoning? If not, I would suggest you try it sometime. It's easy and a good bit cheaper than the pre-made stuff, once you make the initial investment in the spices. And honestly, you probably already have a bunch of them sitting in your spice rack right now. The lovely thing about making your own is that YOU control what goes into the seasoning mix. Like it hot? Add more red pepper flake and cayenne. Like it milder? Reduce the amount of those two. Want something with less salt? Take the salt out completely or just reduce the amount. Like a smoky flavor? Use smoked paprika instead of the plain. There are so many things you can do, when making your own blend, to change it up.
I have included my base taco seasoning recipe here, but please feel free to make it your own... and if you have any questions about how to switch it up and tailor it to your tastes, please don't hesitate to ask. Leave a comment of use the "contact me" button at the top of the page and I will try to help :)
Homemade Taco Seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 teaspoons cayenne
2 teaspoons sea salt
2 teaspoons cornstarch
3 teaspoons oregano
3 teaspoons garlic powder
5 teaspoons cumin
5 teaspoons onion powder
7 teaspoons paprika
In a jar with a tight fitting lid, add all the spices. Close the lid and shake well to combine. I store this mix for up to 3 months.
This recipe will make enough to season approximately 10 pounds of ground beef.
To season ground beef:
1: Brown and drain 1 pound of ground beef in a skillet. Drain fat.
2: Return beef to skillet and add 3 Tablespoons of the taco seasoning mixture to the cooked beef.
3: Add 1/2 (less saucy) to 3/4 (more saucy) cup water or beef broth.
4: Stir well and simmer over medium heat for 10 minutes, until mixture has thickened.
2- 3 cups prepared taco meat
4 cups cooked diced potatoes (thawed but uncooked haystack hash browns would work also)
1 cup finely diced onion
12 eggs, well beaten
2 cups shredded cheddar or taco blend cheese
Optional toppings: Avocado, sour cream, lettuce, tomato, sliced black olives, guacamole or salsa.
1: Preheat oven to 350*F. Lightly grease a 15x 10 casserole dish.
2: Layer potatoes on the bottom of casserole dish.
3: Layer taco meat over potatoes.
4: Layer onions over taco meat.
5: Sprinkle with 1 cup of the shredded cheese.
6: Beat 12 eggs in a bowl; gently pour over everything in the casserole dish.
7: Sprinkle with remaining 1 cup of shredded cheese.
8: Bake on the middle rack until the center is set and the top is nicely browned. 35-45 minutes.
9: Allow to cool for 10-15 minutes before slicing.
10: Have the toppings on the table and allow your guests to top the frittata however they like.
Makes 8 servings.