SEASONING FOR TACOS
1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne
Combine and add to 1 pound browned and drained ground beef. Add a little water, if desired. This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make.
Makes enough for 1 pound ground beef or 4-6 servings
Per batch: 26 Calories; 1g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
I mix up a bunch of this and put it in a small jar. I measure out 4 teaspoons of the mixture per pound of ground beef. See the recipe below for a larger batch.
This recipe makes enough for about 6 batches of taco meat:
2 tablespoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon salt
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne
Mix and store in a jar.
Makes 24 teaspoons
- 1 teaspoon - .75 net carbs
- 2 teaspoons - 1.5 net carbs
- 3 teaspoons - 2 net carbs
- 4 teaspoons - 3 net carbs
- 5 teaspoons - 4 net carbs
- 6 teaspoons - 4.5 net carbs
- 8 teaspoons - 6 net carbs
UPDATE: The last time I made meat for tacos, I added a tablespoon or so of Taco Bell restaurant-style sauce to it. It made it a bit more like it was made with a taco seasoning mix. It was juicer and held together better. The carbs in Taco Bell sauce are minimal, but be careful of the Ortega brand taco sauce. It has a lot of sugar in it.
NOTE: A package of Taco Bell taco seasoning has 18 carbs and Old el Paso brand has 30 per package