Taco Seasoning

I’m a pretty lazy person. Sometimes making dinner sounds like too much work, I eventually get off my booty and do it, but sometimes you want some convenience. Today’s Homemade Convenience item is Taco Seasoning. Sure, you can walk into the local supermarket and peruse the 987 aisles and find 12 different little packets for taco seasoning. You probably even have a coupon. But, I am here to tell you that if you have a decent spice rack, you can make your own at home that tastes a whole lot better and no strange additives.

Did you know they put weird stuff in those little packets? Plus they get vague on the ingredients. Here is the label of one brand, let’s call them Mcnotcormick:

SPICES (INCLUDING CHILI PEPPER, CUMIN, PAPRIKA, OREGANO), ONION, WHEY (MILK), SALT, SUGAR, GARLIC, POTATO STARCH, AND CITRIC ACID.

Here is another, we can call them Notortega:

Yellow Corn Flour, Salt, Maltodextrin, Paprika, Spices, Modified Corn Starch, Sugar, Garlic Powder, Citric Acid, Autolyzed Yeast Extract, Natural Flavor, Caramel Color (sulfites).

Nothing says authentic Mexican cuisine like some “natural flavor” and caramel color!

How easy is it to make your own? Grab your spice rack, some small jars (I use 4oz canning jars, or glass baby food jars) and some measuring spoons. It will take you about five minutes.

Ingredients:

• 1 Tbsp Chili Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Cayenne (adjust to your desired spicy taste)
• 1/4 tsp Oregano
• 1/2 tsp Paprika
• 1 and 1/2 tsp Cumin
• 1 tsp salt
• 1 tsp black pepper

Dump ingredients in jar.

Boom, done

I usually make four or five at a time. Use just as you would one of those little packets. For ground beef tacos, I will drain the beef after cooking, add one whole jar of seasoning, about a half cup of water, and simmer until water is absorbed.

I highly recommend using your seasoning to make Slow Cooker Chicken Tacos.

Happy Eating!

Disclaimers: I have been making this forever. I’m sure I found a base recipe somewhere, but I have no idea where.

Slow Cooker Chicken Tacos (or Nachos)

I am the Goldilocks of Crock Pots.  I actually own three of them.  I have a tiny one for dips, a medium size one that used to be my one and only, and now a huge 7 quart programmable one.  It’s nice when you know you have a crazy day, that dinner will be simple that night.  I don’t know if I can call this one a “recipe,” but this is a nice simple meal for us on those crazy days.

Slow Cooker Chicken Tacos/Nachos/Whatever device you like

Let’s Get Cooking

Ingredients:

• Taco Seasoning (I have always made my own, let me know in the comments if you want me to post my recipe)
• 2-3 boneless, skinless chicken breasts (I get free range from Natural Local Food Express)
• tomato, onion, bell pepper, chopped (whatever you have in the house and need to use up.  Leftover salsa is great too)
• liquid to prevent sticking (water, stock, broth, beer.  The choice is yours)

Dump everything in your slow cooker, with enough liquid to prevent the chicken from cementing itself to the inside of your cooker (don’t ask how I know these things)

Cook on low for 6-8 hours.  Mine is programmable, so I usually set for 7 hours and it will switch to the “keep warm” feature after 7 hours.

Shred the chicken with a fork and you are ready to eat!

Dress it up however you like.  We like nachos here

my boys nacho creations, with some shredded cheese and Calder Dairy sour cream

I don’t eat dairy, so mine (header photo) is topped with avocado and some delicious green leaf lettuce.

You could probably serve the chicken in an old shoe and it would be delicious.

Enjoy!