Taco Seasoning

Store in an airtight container away from heat and humidity. Most dry spice blends last 1–2 years at room temperature. Discard if aroma fades noticeably.

Bloom the seasoning in a hot pan or with a splash of water before adding meat or vegetables—this releases the spices' flavors.

Homemade blends let you control salt and adjust spice levels to your taste.

A typical packet (1–2 tablespoons) seasons 1 pound of ground meat; adjust to your preference.

Mix dry seasoning into cool ground meat, then cook, or dissolve in a small amount of water and add to already-cooking meat.

Ground beef, turkey, or chicken

Black beans, pinto beans, or refried beans

Diced tomatoes, onions, jalapeños, cilantro

Corn, bell peppers, zucchini

Lime juice, hot sauce, sour cream, cheese

Adding seasoning to cold meat without blooming it first—spices won't distribute evenly.

Using expired seasoning that's lost its aroma and potency.

Overseasoning; start with less and taste as you go, especially if using a high-sodium commercial blend.