HANDS-ON: 5 MIN. // TOTAL: 5 MIN. // MAKES 2/3 CUP
The blend of spices in taco seasoning may have been designed for tacos and fajitas, but it’s also a quick way to add a touch of Southwestern flavor to black beans, skillet dinners, chicken, steak, seafood, and dressings. A batch of this recipe lasts me 3 to 4 months, costs pennies compared to organic options, and avoids excess sodium and fillers that can be found in others.
1/4 cup chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cornstarch
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 Stir together all the ingredients in a small bowl.
2 Store in a jar or airtight container at room temperature for up to 3 months.
(SERVING SIZE: 1 TEASPOON): CALORIES 7; FAT 0G; PROTEIN 0G; CARB 1G; FIBER 1G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 210MG; CALC 1% DV; POTASSIUM 1% DV