Pioneer Woman taco seasoning from The Pioneer Woman site blends chili powder, cumin, paprika, and six more pantry spices into one batch. And the mix equals one store-bought packet at about 25 calories total, since it takes just 2 minutes with no cooking at all.
Most store-bought taco packets contain fillers, thickeners, and more sodium than you need, but this blend uses only whole spices. So you control exactly how much salt and heat go in, which makes it easier to adjust for kids or spice lovers at the same table.
Measuring each spice precisely matters more here than in most recipes, because even a quarter teaspoon too much crushed red pepper shifts the whole blend toward hot. And since there is no liquid to dilute the seasoning once it hits the meat, what you mix is what you taste.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Taco Seasoning
Course: DinnerCuisine: American, MexicanDifficulty: Easy1
servings2
minutes25
kcalAll nine spices go into a small bowl and get stirred together until evenly combined. Then the finished blend stores in an airtight container and seasons one pound of ground meat whenever taco night comes around.
Ingredients
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Directions
- Measure the spices: Add all nine ingredients to a small bowl.
- Mix well: Then stir until evenly combined throughout.
- Taste and adjust: Once blended, taste and adjust the salt or heat as desired.
- Store until needed: Then transfer to an airtight container and keep in your spice cabinet until ready to use.
FAQs
How do I use this seasoning with ground meat?
One batch seasons 1 pound of ground beef, which the source page confirms equals one standard store-bought packet. Brown the meat first, drain the fat, then sprinkle the seasoning over the cooked meat with about 1/4 cup of water.
And stir over medium heat for 3 to 5 minutes until the water cooks off and the spices coat every piece. Since there is no thickener in this blend, the water helps the dry spices dissolve and cling to the meat instead of sitting on top as powder.
Can I make a bigger batch and store it?
The source page recommends making a large batch and keeping it in your spice cabinet for future taco nights. So multiply all nine measurements by however many batches you want and mix them in a jar.
And the blend keeps for up to 6 months in an airtight container stored away from heat and light. But label the jar with how many tablespoons equal one batch, because once it is all mixed together you need a reference for portioning.
Can I adjust the heat level?
The crushed red pepper is the main heat source at 1/2 teaspoon, and cutting it to 1/4 teaspoon makes the blend mild enough for kids. Since the source page encourages customization, you can also skip it entirely without affecting the other flavors.
And for more kick, add an extra 1/4 teaspoon of crushed red pepper or stir in a pinch of cayenne. But increase gradually and taste after each addition, because ground cayenne is significantly hotter than crushed red pepper flakes.
What else can I use taco seasoning for besides tacos?
The source page lists dips, casseroles, and other Mexican-inspired dishes as options for the blend. And stirring a batch into sour cream with a squeeze of lime makes a quick taco dip that works well alongside something hearty like pioneer woman baked ziti for a casual dinner spread.
You can also sprinkle it over roasted vegetables or mix it into scrambled eggs for a breakfast with more depth. And it works as a dry rub on chicken thighs before grilling, since the cumin and chili powder caramelize nicely over direct heat.
How is this different from store-bought taco seasoning?
Store-bought packets typically contain maltodextrin, modified cornstarch, and silicon dioxide alongside the actual spices. And they carry about 300 to 400 mg of sodium per serving, while this blend uses just 1/2 teaspoon of salt that you can reduce or skip.
Since you control every ingredient, this version also tastes fresher because ground spices lose potency over time on store shelves. For another pantry staple worth making from scratch, try the approach in pioneer woman sausage gravy, where simple ingredients and no pre-made packets make a noticeable difference in flavor.
