Mega’s Taco Seasoning Recipe

What a great taco seasoning recipe.

You’ll never go back to those “envelopes” again!

homemade taco seasoning

This makes enough to season about 2lbs of ground beef, IF you like your seasoning on the mild side. I usually double or quadruple this recipe, because I like it hot, and there will be enough for the next time.

  • 1 Tablespoon and 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1-3/4 teaspoons ground cumin
  • 1-1/4 teaspoons sea salt
  • 1-1/4 teaspoons black pepper

Yield = 8 1/4 teaspoons

Since you have to get out the 9 spices to mix this up, why not double or quadruple this recipe? Just store it in an air tight container.

As for how much to add to the meat, eyeball it, and let it simmer 5-10 minutes before tasting for flavor. I prefer 3 Tablespoons per pound of meat… and it gets hot!
Want it a bit milder for the family? Go with 2 Tbs per pound of meat. Anything less, and you won’t get the taco flavor.

Basic Taco Meat instructions

  1. Brown the ground beef
  2. Add some diced onion (about 1/2 cup per pound)
  3. Saute 5 – 7 minutes
  4. Drain excess grease
  5. Add small can diced green chiles (4 oz can)
  6. Combine and add the Taco Seasoning
  7. Add 1/2 cup water per pound of meat
  8. Simmer, stirring occasionally, until liquid is reduced to desired consistency

If you try this taco seasoning recipe, please let me know how you liked it by leaving a comment.
I promise you, more than any other promise I’ve made on this website, that this is THE best taco recipe ever!

Ribs with Powderpuff Rib Rub (Celery Salt, Paprika, Garlic flakes) – recipe

Powderpuff Ribs

Celery, paprika, garlic in a rib rub equals sweet, spicy heaven on a bone!

We seasoned our ribs with the Powderpuff BBQ team’s rib rub recipe, braised them in the oven with a Cider Squirt basting sauce, and finished them off with Bone Suckin’ BBQ sauce. The Bone Suckin’ Sauce is very thin, so it’s a great finishing glaze.

These are the *best* ribs we’ve ever cooked, bar none!!

Apparently, the team’s founder and pit master, Janeyce Michel-Cupito, has temporarily retired.

I found this recipe in Steven Raichlen’s “Sauces, Rubs and Marinades” where he writes

In 1993, Powderpuff won first place in the KC Royal rib competition for these smoky, mahogany-colored ribs. This is all the more remarkable because Janeyce served them Memphis-style (dry) in a city that loves a sweet, sticky barbecue sauce.

This is such a simple rub recipe! I was attracted to it because the base of celery salt sounded so
[Read more…]

Optimization WordPress Plugins & Solutions by W3 EDGE