About 7 or 8 years ago I found a recipe for taco seasoning mix in a book of master mixes I used to have. I had always used the prepackaged envelopes of taco seasoning, but decided to try my hand at making my own. I have never turned back. Sure it takes a little longer to measure everything out, but for those who love to cook and really appreciate that fresher taste, this is the way to go. Below is the recipe I use for taco seasoning, as well as my own recipe for salsa. Now because I cook for 6 (7 when my father in law is here) I double the recipe below. This recipe will feed 3-4.
Layer taco meat, cheese, lettuce and salsa into hard or soft taco shells, or you can pile everything on top of tortilla chips like I do :)
- 2 tomatoes (not too ripe, still a little firm), chopped
- 4 green onions, chopped
- 1 cucumber, peeled and chopped
- 1 bunch of fresh cilanto, stems removed and chopped
- 1-2 serrano peppers (the more you put in the hotter it is! If you can't get serrano peppers, any other hot pepper will do)
- 2-3 cloves fresh garlic, minced
- season to taste with garlic salt and freshly ground pepper
- red pepper flakes (optional, or can replace serrano peppers)
- Just dump everything in a bowl and mix it up! I let mine sit for an hour or so to mingle the flavors. This will also keep in the fridge for about a day, but not much longer.
- 1 lb. ground beef
- 1/2 - 3/4 cup water
- Homemade Taco Seasoning Mix (recipe above)
- hard or soft taco shells
- Amanda's Fresh Salsa (recipe above)
- shredded cheddar cheese
- shredded lettuce
- Brown the ground beef in a skillet. Add 1/2 cup of the water to the taco seasoning mix and mix together.
- Drain off the fat from the cooked meat, wipe pan with paper towel and return browned beef to pan. Add the wet taco seasoning mixture to the meat and stir to combine. If meat mixture seems too dry, add remaining water. Bring mixture to a boil, reduce heat and simmer on low for 20-30 minutes.