Homemade Taco Seasoning

I have tried a couple of different homemade taco seasoning recipes, but this is the one the family likes the most.

Ingredients:

¼ c. chili powder

3 T. paprika

3 T. cumin

1½ T. salt

1 T. onion powder

1 T. garlic powder

1 T. cayenne pepper

2 t. oregano

1 t. black pepper

Directions:

1. Mix together all ingredients.
2. Store in an air-tight container.

• When a recipe calls for a packet of taco seasoning, I use about 2 tablespoons of the homemade mixture.  
• For each pound of ground beef, use 2 tablespoons mix with ¼ cup water.

3-Ingredient Slow Cooker Chicken Tacos

Ingredients:

6 frozen chicken breasts
1 packet taco seasoning mix
1 jar (16 oz.) prepared salsa

Directions:

1. Place the frozen chicken breasts in a slow cooker.  
2. Sprinkle with taco seasoning mix.
3. Pour in jar of salsa.
4. Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165° F.
5. Shred the chicken with two forks.  
6. If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.  
7. Brown each tortilla for about 1 minute on each side and fold into a taco shape.
8. Serve with the toppings of your choice.
9. Refrigerate any leftovers.

Makes 12 to 18 tacos.

Crockpot Beefy Potato Taco Casserole

 

Ingredients:

1 lb. ground beef
2 cloves garlic minced
1 oz. packet taco seasoning
10.5 oz. cheddar cheese soup
4 C. potatoes sliced
2 C. shredded cheddar cheese

1 C. beef broth

Directions:

1. Brown your ground beef with garlic and drain.
2. Place your potato slices in the bottom of a lightly greased 4-quart crock pot.
3. Spread your ground beef evenly on top of your potatoes.
4. Sprinkle your taco seasoning on top of everything.
5. Spoon your soup evenly on top.
6. Sprinkle your cheese evenly across the top of everything.
7. Gently pour your beef broth evenly around your crockpot.
8. Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
9. Let it cool for 10-15 minutes before serving.

Queso Chicken Tacos

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

1 packet taco seasoning

1 can (10 oz) Rotel tomatoes with green chilies

1 block (8 oz) cream cheese

1 C. shredded cheddar cheese

½ C. chicken broth

12 small taco-sized tortillas

Directions:

1. Place chicken breasts in the slow cooker.
2. Sprinkle taco seasoning evenly over the top.
3. Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
7. Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
8. Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
9. Add your favorite toppings and serve immediately. 

Puffy Tacos

Ingredients:

1 lb. lean ground beef

½ C. finely diced sweet yellow onion

1 (1-ounce) packet of mild taco seasoning

1¼ C. mild salsa 

1 (17.3-ounce) package of puff pastry

1¼ C. fiesta blend finely shredded cheese

Directions:

1. Preheat the oven to 375°F. 
2. Line two baking sheets with parchment paper and set them aside.
3. Using a skillet over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
4. Reduce the heat to low heat.
5. Sprinkle the taco seasoning over the ground beef and onions.
6. Add the add the salsa to the skillet.  Stir well and simmer for five minutes, stirring occasionally.
7. While the ground beef mixture is simmering, unfold one puff pastry on each of the prepared baking sheets.
8. Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
9. Slice each of the three sections into three square pieces. This will give nine squares per sheet.
10. Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square. 
11. Sprinkle one tablespoon of the shredded cheese on top of the meat “line”.
12. Dampen the tips of your fingers with water, and dab the water onto two opposing corners of the squares.
13. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
14. Bake for 20 to 22 minutes or until golden brown. 
15. Allow the puffy tacos to cool before serving.

Zesty Southwest Burgers with Cilantro Slaw

(burger minus the cilantro slaw)

I originally found this recipe in the Sunday coupon insert years ago.  

Ingredients:

1 bag Success® White Rice, Success® Brown Rice, or Success® Jasmine Rice 
½ C. Ranch salad dressing 
2 C. shredded cabbage 
3 T. cilantro, minced 
1 lb. ground chuck 
2½ T. hot and spicy taco seasoning mix 
2 T. vegetable oil 
4 hamburger buns

Directions:

1. To make the cilantro slaw:  In a large bowl combine ranch salad dressing, cabbage and cilantro. 
2. Toss to combine; cover and refrigerate until serving.
3. Prepare rice according to package directions. 
4. Let cool for 5 minutes.
5. In a large bowl, combine rice, ground chuck and taco seasoning mix. 
6. Form into four patties sized slightly larger than hamburger buns. 
7. Heat vegetable oil in a large skillet over medium heat. 
8. Add patties and cook 10 to 12 minutes for medium well doneness (165°F), turning once.
9. To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and top bun. 

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours