Recipe By: Sugar Spun Run
Sam Merritt’s been mixing, whisking, and perfecting recipes since she was tall enough to reach the counter. At Sugar Spun Run, she’s all about simple, from-scratch goodness—made with love, no shortcuts, and always worth the extra stir. 💫👩‍🍳

INGREDIENTS
4 teaspoons chili powder (we love Chipotle Chile powder)
1 teaspoon ground cumin
1 teaspoon smoked paprika (may substitute sweet paprika)
1 teaspoon table salt reduce to ½ teaspoon for “reduced sodium” but note it won’t be as flavorful
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon oregano
⅛ teaspoon cayenne pepper

INSTRUCTIONS
In a small dish, whisk together all ingredients until combined. 4 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon table salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon oregano, ⅛ teaspoon cayenne pepper.

Use as directed in recipe. This recipe yields enough for one pound of ground meat and can be substituted anywhere that calls for a packet of taco seasoning.

How to use for a pound of ground meat (chicken, turkey, or beef) for tacos: Heat a teaspoon of oil over a medium-sized skillet until shimmering. Add ground meat and cook, crumbling, until browned and cooked through. Drain excess grease if/as needed. Add (all) taco seasoning, sprinkling evenly over the meat and add ⅔ cup (158ml) water. Stir, bring to a simmer, and cook until sauce is thickened and no longer liquidy (several minutes longer).

STORING
How long you can store depends on the freshness of the spices that you use. If using fresh spices, this taco seasoning will keep in an airtight container in a dark place (like a pantry or cabinet) away from humidity for 6 months to a year.Discard the taco seasoning if the color has faded, the smell is weak, or any clumps have formed.

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