A little packet of taco seasoning is mostly chili powder, cumin, salt and fillers like cornstarch, and you pay for the packet every time. Mix your own from the spices already in your cupboard and you pay pennies, with no fillers and as much or as little salt as you like.
Here is how I mix and store them, how much to use in place of a store packet, and ten blends I keep on hand.
What you need
- Measuring spoons and a small bowl or a jar you can shake.
- Small glass jars with tight lids. Baby food jars and old spice jars work well.
- Labels for the name, the date and how much to use.
How to make a seasoning mix
- Measure everything into a bowl or straight into the jar.
- Stir or shake until the color is even, so every spoonful tastes the same.
- Break up any lumps of garlic or onion powder with the back of a spoon.
- Label the jar with the name, the date and how much to use.
Good to know
About 2 tablespoons of homemade mix replaces one store packet of taco, chili or fajita seasoning for 1 pound of meat. Start with less, taste, and add more.
How to store seasoning mixes
Keep blends in airtight jars away from the stove, sunlight and steam. Ground spices are best within about six months, so mix small batches you will use up. A mix with dried cheese, milk powder or bouillon keeps best in the refrigerator.
10 favorite homemade seasoning mixes
1. Taco Seasoning Mix
Chili powder, paprika, cumin, onion and garlic powder, with a pinch of cayenne. One batch seasons three pounds of taco meat.
2. Copycat Hidden Valley Ranch Dressing Mix
Parsley, dill, onion and garlic make a big jar of ranch mix. Stir a tablespoon into mayonnaise and buttermilk for dressing, or sour cream for dip.
3. Cajun Seasoning Mix
Paprika, cayenne, thyme and oregano with plenty of kick. Use it on chicken, shrimp, potatoes and popcorn.
4. Seasoned Salt
An all-purpose shaker blend of salt, pepper, onion, garlic and paprika, for fries, eggs, burgers and anything that needs a little more.
5. Homemade Poultry Seasoning
Sage, rosemary, thyme and marjoram, the taste of Thanksgiving stuffing. Rub it on chicken or stir it into gravy.
6. Copycat Old Bay Seasoning
Celery seed, bay leaves, mustard seed and paprika, ground fresh. A must for crab cakes, shrimp boils and fish.
7. Onion Soup and Dip Mix
A stand-in for the envelope of onion soup mix: dried onion, beef bouillon and milk powder. Use it in pot roast, meatloaf and onion dip.
8. Montreal Steak Seasoning
Coarse salt, pepper, garlic, red pepper flakes and herbs for steaks, burgers and grilled vegetables.
9. Chicken Fajita Seasoning Mix
Chili powder, paprika, cumin and a little cornstarch so the sauce clings to the chicken and peppers.
10. Pumpkin Pie Spice
Cinnamon, ginger, nutmeg, cloves and allspice. Not just for pie: try it in coffee, oatmeal and muffins.
Want more? My 4 Homemade Dry Dip Mixes and 15 Herb and Spice Mixes and Seasoning Blends have plenty more.
See all the seasoning mixes in the Homemade Mixes library →
Frequently asked questions
How much homemade taco seasoning equals one packet? About 2 tablespoons for each pound of meat. Taste and add more if you like it bolder.
How long do homemade seasoning mixes last? Ground spices keep their best flavor for about six months in a tight jar away from heat and light. They are still safe after that, just milder.
Can I make salt-free seasoning mixes? Yes. Leave out the salt, onion salt and garlic salt, use onion and garlic powder instead, and salt the food to taste when you cook.
Why is my seasoning mix clumping? Garlic powder, onion powder and brown sugar soak up moisture. Keep the jar away from the steamy stove, and add a few grains of dry rice to break up clumps.