Thank you. I have seen other recipes for this mix, but this one seems reasonable, doable, and I have most everything, except for the dried onions. I can saute fresh onions and add to the meat.

Now to find that glass spice jar to store it in.

PENZEYS! Some of the best spices I have ever bought and they have an online store. They sell empty jars too for the above commenter. I <3 them!

lawoman - You can easily admit the dried onions and more often than not, we cook up fresh onions in addition to the mix. But this way, if we miss a trip to the store, we'll still have a little hint of their flavor.

You can make this in large quantities (in fact it's almost easier that way) and store it in a pint/quart mason/ball jar with great results.

Homemade taco seasoning is the best! I like lots of cumin, so I always add more :)

Cornstarch? I think you guys need a Latina to blog here.

Anyway, I don't usually make this up in advance, but if you want to keep a larger amount around

* 1/4 C. plus 1 Tbsp. Chili Powder (or a mix of powdered dried chilis, ancho is good.
* 1 1/4 tsp. Garlic Powder
* 1 1/4 tsp. Onion Powder
* 1 1/4 tsp. Crushed Red Pepper Flakes
* 1 1/4 tsp. Dried Oregano
* 2 1/2 tsp. Paprika
* 2 Tbsp. plus 1 1/2 tsp. Ground Cumin
* 1 Tbsp. plus 2 tsp. Sea Salt
* 1 Tbsp. plus 2 tsp. Black Pepper (optional)

FantasticMrFaux - You can of course add additional heat to the mix. We'd rather give our readers something on the mild side, knowing they can increase the spices as they see fit!

We add the cornstarch to gum up a bit of the leftover grease in the pan or any liquid from onions that might have been cooking down with the mix, you are welcome to omit it, though we find it creates a nicer sauce on your meat.

Oh, I'll make big batches and portion it out to the kids. They love tacos and live on their own and we all are careful around some of the things they put into the store brands to prevent clumping and msg. If I can do without those things, I do. Thanks for all the wonderful suggestions.

@FantasticMrFaux, The cornstarch is there to act as a thickener for all the meat juices that are in the pan. If you brown the meat then add the seasonings to the pan of hot meat and juices, the cornstarch will thicken it up, like a sauce (when it reaches a boil).

I have been adding cornstarch to my taco mix for a long time, for that very reason.

BTW, I would change the above recipe by replacing the chili powder with home-ground chilis (use ancho, guajillo and pasilla). Also, you can add chipotle powder to make it spicier, Smoked Paprika for flavor and color, and Mexican oregano.

At the risk of contradicting FantasticMrFaux, I'd like to say that I do not use a typical "taco" seasoning on my taco meat, ony salt and pepper.

I DO use fresh corn tortillas, that I quickly cook in hot oil, then fold and stand on the edge to drain. I use lots of fresh tomatoes, cut in half then sliced, so you can lay three or four slices of tomato along one side of the taco shell. Finely knife-shredded lettuce (the only time I shred lettuce), minced fresh green onion, and grated sharp! cheddar cheese.

THEN for seasoning, I use a top quality picante sauce, or the picante which my darling Daughter-in-law makes fresh---which is so amazing it should be bottled (but then it wouldn't be fresh).

My family raves about my tacos, company too, because they taste fresh and "bright" (if that makes sense). Not every "Mexican" dish calls for chili powder, garlic, and cumin. Tacos are supposed to be light.

my mom always made our taco seasoning when we were little, but I kind of like the kind that comes in the packets. I think it's the MSG that draws me.

those measuring spoons are nice as

i just posted on a taco party that I had last week if you are looking for some inspiration for your next taco party:

http://abcdsofcooking.blogspot.com/2010/02/how-to-party-with-taco.html

I love the idea, but the recipe is way too salty and spicy when made as directed. Next time I'll cut the salt and cayenne significantly.