Thursday, February 21, 2008

Taco seasoning mix in a jar

I found this recipe on a website about Gifts in a Jar. It’s a nice mix that keeps well for 6 months or longer if stored in a well-sealed mason jar. This mix can also be made fresh.

Version 2.0
Serves: 5 (Yields about 2 cups)
Preparation time: 5 minutes.
Cooking Time: None.

Equipment required:

  • Mason jar and funnel
  • Measuring cups & spoons

Add pasta to create Hamburger helper.
Chili mix seasoning is slightly different, but I like the taste of this mix so much that I often use it instead.
The original recipe called for 1/4 cup of salt. I removed it and found the recipe tasted a lot better.


  • 3/4 cup dried minced onion
  • 1/4 cup chili powder
  • 1 tablespoons dried oregano
  • 2 tablespoons cornstarch or whole wheat flour.
  • 2 tablespoons red pepper flakes
  • 2 tablespoons garlic powder
  • 2 tablespoons ground cumin


  1. Pour the ingredients into the mason jar.
  2. Mix well.
  3. To use: Add 2 - 3 tablespoons of the mix to 1-3/4 pounds hamburger and 1/2 cup water for tacos.

Fresh version
This takes longer, so I only make it this way when I have time and a good reason (like people coming over for dinner).


  • 1 onion, finely minced
  • 1/4 cup chili powder
  • 1/2 tablespoon oregano, fresh minced
  • 2 tablespoons whole wheat flour.
  • 2 tablespoons red pepper flakes
  • 2 tablespoons garlic, minced
  • 2 tablespoons ground cumin


  1. In a hot skillet, with a little bit of olive oil, cook the onions until they are translucent. Stir frequently. If the skillet smokes, reduce the heat.
  2. Add the garlic and stir. Cook only until the garlic is fragrant.
  3. Add the spices, and stir to incorporate.
  4. Add the flour, and continue to stir.
  5. Remove the mix from the pan, and set aside. Cook your meat in the pan, and drain it well.
  6. When the meat is cooked, and drained, return the mixture to the pan, and add 1/2 cup of water. Stir well.
  7. Cook until the liquid is mostly incorporated, then remove the pan from the heat. The mixture will thicken as it cools.

Updated. Modified the recipe according to John Eddy's comments.

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