Meals Hazel's Recipe Files: Meals, Main Dishes

Versions I through V also available.

Taco Seasoning Mix VI

The intention here is to make a low-sodium substitute for the Taco Seasoning Mix packets you can buy in the store. The instructions usually call for a can of diced tomatos, two pounds of ground beef, and the contents of the packet. (Brown the meat, add the seasonings as you go, then add the tomatos when it's all brown and bring it to a boil.) I've been using tomato sauce instead of the chunks. You need the tomato (sauce) because it adds a little sweetness to balance the spice.

Makes 6 TB. Use 1 tsp ~ 1 TB per pound.

Our use of this mix

  1. Brown two pounds of ground beef, with 2 tsp of the spice mix sprinkled in from time to time.
  2. Once it's browned, add up to 1 lb. of diced tomatos or tomato sauce. (The cans in the store might be 14 or 15 oz.)
  3. Note that you can scale up. I usually do 6 lbs. beef/2 TB spice/up to 3 lb. tomato at time.
  4. When it starts to boil and bubble, it's ready. Take it off the heat.
  5. Serve a small ladle-full or two on a tortilla or over corn chips (Fritos or tortilla strips).
  6. Add shredded cheese or whatever other toppings you like.
  7. When the rest of the pot has cooled a bit, fill one or more muffin pans with the taco meat.
  8. Rest the muffin pans in an ice bath: put the pan inside another pan that has a bunch of ice in it.
  9. When the orange tomato sauce+tasty grease start to solidify, put the muffin pans in the freezer.
  10. The next day, use a butter knife to get the frozen servings out and store them in a gallon zip bag in the freezer, up to 12 servings per bag.
  11. As needed, microwave servings. They'll need a minute or two, per serving, depending on the strength of your microwave (and your freezer).
  12. Quarantine Note: you can freeze your extra unopened bags of chips, too.

April 2020, revised April 2021.