Homemade Taco Seasoning (Mild)

This homemade mild taco seasoning has plenty of cumin, garlic, and classic Tex-Mex flavor without making your tacos too spicy. It’s well seasoned without being overpowering, so you can use it for everything from ground beef tacos to chicken and burrito bowls. Keep a jar in the pantry, and you’ll have a great taco seasoning ready whenever you need it.

As a seventh generation Texan, I take my taco seasoning pretty seriously. I want the cumin to come through, plenty of garlic and onion, and enough salt to make sure the meat tastes seasoned. What I don’t want is to have to make a separate batch of taco meat because the seasoning is too spicy for someone at the table.

That’s why I keep the chili powder lower in this blend. I lean more heavily on the other spices instead. It still gives you that great taco flavor without relying on heat. It helps it work just as well with ground turkey as it does with beef.

I’ve been sharing this recipe since 2020, and one of my favorite things has been hearing from readers who started making bigger batches so they could keep it on hand. I make mine in a mason jar and use it for all sorts of Tex-Mex meals, not just tacos. It’s a small pantry staple that gets used in regular rotation in my kitchen.

Why You’ll Love This Mild Taco Seasoning

• It has plenty of taco flavor without being too spicy. The cumin, garlic, onion, and paprika do most of the work, so it won’t be bland.
• You control how salty your food is. You know exactly how much salt is in the blend, and you can adjust the amount you use for different dishes.
• It works for more than just ground beef. Use it for turkey, chicken, taco casseroles, burrito bowls, and other Tex-Mex recipes.
• You can keep it ready in the pantry. Once the spices are mixed, there’s no measuring out seven different seasonings every time you’re making tacos.

Ingredients for Homemade Mild Taco Seasoning

You only need seven pantry spices to make this homemade taco seasoning. Here’s what matters about each one.

• Ground cumin: This is the main flavor in my taco seasoning. I use more cumin than any other spice because I love that warm, earthy flavor in Tex-Mex cooking. It makes a big difference in how the taco meat tastes.
• Coarse kosher salt: I use coarse kosher salt. Different types and brands of salt can measure differently, so pay attention to the saltiness if you decide to use a different kind.
• Garlic powder: Regular garlic powder works great here. I particularly like the California garlic powder from Costco, but you don’t need a specialty variety.
• Onion powder: Gives you onion flavor throughout the seasoning without needing fresh onion in every dish. Too much can overpower the other spices, so keep it measured.
• Paprika: I use regular sweet paprika, not smoked. It gives the blend a little sweetness and pepper flavor without adding much heat. Smoked paprika will give you a noticeably smokier seasoning.
• Chili powder: Regular mild chili powder is what you want here. Chili powder blends vary quite a bit between brands, and some are considerably hotter than others.
• Oregano: Dried oregano adds that familiar herb flavor you get in a good taco seasoning. Regular dried oregano works, though Mexican oregano is another option if you already have it.

How Much Homemade Taco Seasoning to Use Per Pound of Meat

I use 2 tablespoons of this homemade taco seasoning for every pound of meat.

For ground beef or turkey tacos, brown the meat and drain off any excess grease before adding the seasoning. Stir it through the meat and add a small splash of water or broth if you want the filling a little saucier.

I generally don’t use more than ¼ cup of liquid per pound of meat. You want the seasoning coating the meat, not a skillet full of watery taco filling.

You can also use this blend in place of packaged taco seasoning in your favorite recipes. Just keep in mind that the salt level and concentration can differ from one brand of packaged seasoning to another.

Kara’s Tips

• Pay attention to the chili powder you’re using. Some brands are much spicier than others, even when they’re simply labeled chili powder. If you’re making this for someone sensitive to heat, start with a mild variety.
• Use fresh spices when you can. If your cumin or chili powder has been sitting in the pantry for years and barely smells like anything, your finished seasoning won’t have nearly as much flavor. Ground spices gradually lose their strength over time.
• Break up any clumps before storing. Garlic powder and onion powder can clump together, particularly in humid weather. Make sure everything is mixed well so you don’t end up with a spoonful that’s mostly one spice.
• Keep track of which salt you’re using. Three teaspoons of one type of salt may not taste the same as three teaspoons of another, particularly with fine table salt versus coarse kosher salt.

Ways to Use Homemade Taco Seasoning

I reach for this seasoning whenever I’m making something that needs that familiar Tex-Mex flavor. It’s not limited to taco meat.

Here are a few recipes where it comes in handy:

• Taco Pie for a hearty cheesy taco dinner.
• Instant Pot White Chicken Chili when you’re making a pot of cozy Tex-Mex comfort food.
• Instant Pot Chicken Burrito Bowls for a dinner with rice, chicken, and all your favorite toppings.

You can also use it to season ground beef for machos, taco salads, quesadillas, or baked potatoes.

How to Store Homemade Taco Seasoning

Store your seasoning in an airtight jar or container in a cool, dry pantry, away from heat, sunlight, and moisture.

I use a mason jar with a tight-fitting lid. It’s easy to shake when the spices need mixing again, and I can see when I’m getting low.

The seasoning can keep for up to a year when stored properly, although the flavor will gradually get weaker as the ground spices age. For the best flavor, use it while your spices are still fresh.

You can also make a larger batch by multiplying all the ingredients in the recipe. Just make sure you’ve got an airtight container large enough to hold it.