Big Batch Taco Seasoning

This is the second recipe of my 5 recipes for a 2-course Mexican Dinner. If you haven’t read the other recipes, here they are.

• 2/4/2020 – Fundido Sauce
• 2/6/2020 – Big Batch Taco Seasoning
• 2/11/2020 – Cheesy Enchilada
• 2/13/2020 – Enchisagna
• 2/18/2020 – Cheesy Cream Corn

Storytime with The Chronically ill Chef

I didn’t come up with the individual recipe for this post, that honor goes to Robbie’s Recipes. However, I’m adding 16-times batching it and giving you how much to measure once everything is together. I have now reached the point where I think the metric system would be way easier. Just a factor of 10s, instead of trying to figure out how many tablespoons there are in cups and teaspoons in tablespoons.

My family have been using this recipe since 2009 when I first went gluten-free. It’s much more flavorful than store-bought, but we still use store-bought taco mixes when the taco flavor is not the main flavor of the dish. For example, I used store-bought taco mix because there is more than just a taco flavor: the enchisagna has the fundido sauce and the slowcooker creamy taco has cream cheese, corn, and butter flavoring.

But, for a recipe where the main flavoring is the taco seasoning, this is the go-to. This is a 16-times batch, meaning you can make 16 pounds of hamburger with this. So, make sure you only use the amount that this recipe calls for.

Ingredients

• 1 cup all-purpose flour (use gluten free if you are gluten free)
• 1 cup corn starch
• 1 cup dried minced onion
• 16 cubes (each cube = 1 teaspoon) dried beef bullion, crushed into powder
• 1/3 cup garlic salt
• 1/3 cup ground cumin
• 1/3 cup paprika
• 1/3 cup chili powder
• 2 tablespoons + 2 teaspoons onion salt
• 1 tablespoon + 1 teaspoon cayenne pepper
• 1 tablespoon + 1 teaspoon teaspoons granulated sugar

Directions

1. Crush the beef bouillon cubes using either a mortar and pestle or put them in a ziplock baggie and crush them into a powder using a rolling pin.
2. Mix everything together in a big bowl.
3. Store in air-tight container.
4. When ready to serve for tacos, use 1/4 cup + 2 teaspoons for each pound of hamburger you are making.