The exact formula (one packet’s worth)
This makes just enough seasoning for one pound of meat — the standard Old El Paso packet equivalent. Every ingredient is a pantry staple. If you’re missing one, the recipe still works; the flavor just shifts slightly.
Single-batch blend
- 2 tbspChili powder (mild, ancho-based)
- 1 tbspGround cumin
- 1 tspSweet paprika (or smoked for depth)
- 1 tspGarlic powder
- 1 tspOnion powder
- 1 tspDried oregano (Mexican if you have it)
- 1 tspFine sea salt
- 1 tspCornstarch (the sauce-thickening secret)
- ½ tspFreshly ground black pepper
- ¼ tspCayenne pepper (adjust to taste)
Whisk in a small bowl. Store in an airtight jar up to 6 months.
The jar formula (make 6 packets at once)
Scale everything by 6 to fill a small mason jar with the equivalent of six store-bought packets. This is the version to actually make — nobody wants to measure ten spices every taco Tuesday.
Batch quantities (fills a 4 oz jar)
- ¾ cupChili powder
- 6 tbspGround cumin
- 2 tbspSweet paprika
- 2 tbspGarlic powder
- 2 tbspOnion powder
- 2 tbspDried oregano
- 2 tbspFine sea salt
- 2 tbspCornstarch
- 1 tbspBlack pepper
- 1½ tspCayenne pepper
3 tablespoons of the jar = 1 packet = enough for 1 lb ground beef.
How to use it — the water is not optional
- Brown 1 lb of ground beef in a skillet over medium-high heat. Break it up with a wooden spoon as it cooks. About 8 minutes until no pink remains.
- Drain the excess fat — leave about 1 tablespoon in the pan for flavor. Never skip this on 80/20 beef; too much fat and the seasoning slides off.
- Sprinkle 2-3 tablespoons of seasoning directly over the meat. Stir for 30 seconds to toast the spices in the residual heat.
- Add ½ cup of water and bring to a bare simmer. This is the step 90 % of people skip — the water activates the cornstarch, creating the glossy sauce that clings to the meat. Without it you get dry, dusty taco meat.
- Simmer 3-5 minutes, stirring occasionally, until the liquid thickens into a rich glaze. Taste and adjust salt or cayenne if needed. Off the heat, ready to fill 8-10 tacos.
DIY vs Old El Paso packet — the real comparison
| Metric | Old El Paso packet | This DIY blend |
|---|---|---|
| Sodium per serving | 410 mg | 150 mg |
| Cost per use | $1.50-$2.00 | $0.20 |
| Ingredients count | 18 (with additives) | 10 (all spices) |
| Anti-caking agents | Silicon dioxide, maltodextrin | None |
| MSG / natural flavors | Yes | No |
| Sugar | Yes (dextrose) | No |
| Customizable heat | No | Adjust cayenne freely |
| Shelf life | ~2 years (with preservatives) | 6 months (peak flavor) |
The sodium drop is the biggest quality-of-life change — packets are engineered to be aggressive on salt. Your homemade version tastes cleaner because you’re actually tasting the spices, not the sodium. Wholesome Yum’s version makes the same point.
Watch the technique
Three mistakes that make DIY taste weaker than the packet
Variations — mild, spicy, keto, low-sodium
Kid-friendly mild
Drop the cayenne entirely. Add 1 tsp brown sugar for a sweeter finish.
Spicy Tex-Mex
Double the cayenne, add ½ tsp chipotle powder for smoky heat.
Keto / gluten-free
Skip the cornstarch. Simmer with 2 tbsp less water so the sauce still clings.
Low-sodium
Cut salt to ¼ tsp. Add 1 tsp lime zest for the missing bright kick.
Smoky / grill night
Swap sweet paprika for smoked paprika. Add ½ tsp ancho chile powder.
Chipotle copycat
Add 1 tbsp tomato paste + 1 tsp cider vinegar to the pan with the water.
Your taco seasoning questions
How much = one Old El Paso packet?
Between 2 and 3 tablespoons of this blend equals one packet. Start with 2 tablespoons for 1 lb of beef; add the third only if you like it heavily seasoned. Most people find 2 tablespoons + ½ cup water hits the sweet spot.
Can I use it on chicken, pork, or shrimp?
Yes — same 2 tablespoons per pound rule. For chicken, coat the pieces before searing rather than adding after (spices need dry heat to bloom on the surface). For shrimp, cut the amount to 1½ tablespoons per pound; the shorter cook time doesn’t need as much.
How long does the jar keep?
6 months at peak flavor, 12 months usable. Store in an airtight jar out of sunlight and heat — away from the stove and the oven vent. If it smells muted when you open it, cook a small test batch before committing to a full pan.
Can I make it salt-free?
Yes. Skip the 1 teaspoon of salt in the base blend and salt the meat separately during cooking. This lets you control sodium precisely and works better for anyone on a low-sodium diet than the packet’s fixed dose. Natasha’s version is naturally lower sodium than most.
Why cornstarch — isn’t that a filler?
Cornstarch is functional, not filler. It thickens the water into a glaze that coats the meat. Without it, you get dry meat and puddles of colored water at the bottom of the pan. One teaspoon per batch is enough — packets use significantly more, plus maltodextrin.
Now that you own the base blend, put it to work — try it in our classic ground beef tacos, or level up with the authentic Mexican enchiladas rojas for real dried-chile depth.
Homemade Taco Seasoning: The Exact Formula (Beats the Packet)
A DIY taco seasoning blend that is customizable, low in sodium, and free of additives, made with common pantry spices.
- 2 tbsp Chili powder Mild, ancho-based
- 1 tbsp Ground cumin
- 1 tsp Sweet paprika Or smoked for depth
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano Mexican if available
- 1 tsp Fine sea salt
- 1 tsp Cornstarch For sauce-thickening
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Cayenne pepper Adjust to taste
- 1 lb Ground beef
- 0.5 cup Water
Cooking the meat
Brown 1 lb of ground beef in a skillet over medium-high heat, breaking it up with a wooden spoon as it cooks.
Drain the excess fat, leaving about 1 tablespoon in the pan for flavor.
Sprinkle 2-3 tablespoons of the taco seasoning blend over the meat and stir for 30 seconds to toast the spices.
Add 0.5 cup of water and bring to a bare simmer.
Simmer for 3-5 minutes, stirring occasionally, until the liquid thickens into a rich glaze.
- Skillet
- Wooden spoon
- Airtight jar
This recipe makes a single batch of taco seasoning, equivalent to one Old El Paso packet. To make a jar that lasts 6 months, multiply the ingredients by 6.
Did You Try Our Recipe ?
Scrumptious
My husband (who is extremely picky) loved the liver & onions so much!! I didn’t have any beef broth or Sherry so I used about a tbl of Worcestershire and 1/4 c of white wine …..it was scrumptious
Response from MeatRecipesBox
Oh wow, I’m so happy to hear that!! 😍 I love that you made it work with what you had on hand — Worcestershire and white wine sound like a delicious twist. So glad your husband enjoyed it, especially being picky! Thank you for sharing your version, it makes me smile knowing it turned out scrumptious!
This was amazing
This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
Thank you for taking the time to leave such a thoughtful review. I’m really glad to hear the recipe turned out juicy and full of flavor for you. That’s exactly what I was hoping for when putting it together. Good call on the spicy pepper as well. Adjusting the heat level to your own taste is always the best approach, and using a little less next time should make it just right for you. I really appreciate you trying the recipe and sharing your experience. It’s great to know it worked so well for you.
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One skillet. A handful of simple ingredients. Thirty minutes on the clock. And somehow… I ended up with the crispiest, most comforting cornbeef hash recipe I’ve made in years.
I wasn’t expecting much—just a quick, no-fuss meal. But that first bite? Crispy edges, tender potatoes, smoky corned beef, a little kick of pepper. It tasted like something straight off a cozy diner griddle.
Honestly, it caught me off guard—in the best way. Here’s why this simple skillet completely won me over.
Emma Delacourt
Recipe Developer & Founder, MeatRecipesBox
Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
