What's your best seasoning blend for ground beef tacos? I am sick of doctoring up off the shelf taco seasoning. It is always disappointing.

https://www.seriouseats.com/recipes/2009/05/taco-seasoning-recipe.html

This is my go to. I usually make a big batch and keep it pre mixed in a 2oz shaker that used to have something else in it.

No reason to doctor this one up
https://www.fronterafoods.com/cooking-sauces/ground-beef-taco-skillet-sauce

Thanks so much. I will try each of these, and any more that come in. We have tacos about once a week for a coulple of reasons. 1. We have trouble finding good Mexican food where we live (not Texas), and 2. We have four growing boys and tacos are a cost effective way to fill them up.

RustyBoltz said:

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https://www.penzeys.com/online-catalog/bold-taco-seasoning/c-24/p-522/pd-s

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Penzeys is incredible.We go through a ridiculous amount of their black pepper, seasoned salt, and taco seasoning.

Are you looking for Tex-mex restaurant style ground beef or something else. Nothing that's been posted so far is even close to Tex-Mex restaurant style fwiw

Ok. Got a suggestion?

CrottyKid said:

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Ok. Got a suggestion?

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Restaurant style is much more simple and getting the texture right is about technique.

2 Tbls mild oil. Grape seed or Avocado are best
1/2 cup finely diced onion
1/2 cup finely diced green bell

1 clove garlic minced
1 cup water
2 lbs 80/20 of 85/15 ground beef. Don't go leaner
2 tsp salt
2 tsp pepper
2 tsp cumin

2 c water
1 Tbls flour


Saute onion and bell pepper in oil on medium until translucent. Add remaining ingredients except flour and remaining water and turn heat to high. Use a whisk to break up meat as fine as you can and cook down until water evaporates. Allow meat to brown on the bottom and deglaze with 1/2c of remaining water. Repeat 2 times. When the 3rd half cup has evaporated, sprinkle flour on the mixture and stir around. Pour in final 1/2 c of water and stir until everything tightens up. Turn off heat. Adjust salt and pepper if necessary

2 great cookbooks you can order are Matt Martinez Culinary Frontier and Los Barrios family cookbook. Lots of great recipes from their restaurants in there for a misplaced Texan.

You may find you prefer other recipes on this thread better. More power to you if you do. Based on your post it seemed like you wanted what you'd find in a Tex-Mex place and if that's the case, this is the one you want

You guessed correctly. I will try this first.

8 ounces ground beef (225 g)
1/4 cup finely diced red bell pepper (35 g)
1/4 cup finely diced onion (35 g)
1 stalk celery, finely diced
1/2 tsp granulated garlic powder
1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper

Ive gone the exact opposite direction of OP. I no longer make my own and use the HEB low sodium, use 3/4 of the packet. Before adding the seasoning I sear with kosher salt, black pepper, and a couple shakes of Tony C.
Just so much easier.

Yeah. Easier is what got me using simple taco seasoning in a big shaker.
Sometimes I'd like to kick it up a notch, and these are some good recipes for me to try.

These are great tacos with a simple and tasty seasoning.

https://www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-crispy-tacos-tacos-dorados

I tried this one first. It was good, but kind of the same flavor that we usually have with the packaged seasoning mix.

Tried this one tonight.
Easy, but had a sweet flavor like bbq or sloppy joes. Not a fan, but good recommendation to try!
ETA: the kids loved it

You can lead a horse...........

LOL.
Yours is next.
I already had the other ingredients. Your ingredient list is in the cart.

Just messing with you. FWIW, Keeper of the Spirits recipe is the exact recipe from Matt Martinez' cookbook that I recommended above so that's not a bad one to try as well. Martinez calls for green bell in the book

I use fiesta. I cheat to get texture as well. After browning I'll add some water, cumin, and maggi or fish sauce and then hit it with a stick blender.