Signature Taco Seasoning & Taco Meat Recipe

This is my signature taco seasoning and taco meat recipe—a flavorful, made-from-scratch blend that brings bold, savory spice to every bite. Forget the store-bought packets! This mix is fresh, fragrant, and easily customizable to fit your family’s spice preference.

It’s paired with juicy, seasoned ground beef, gently simmered with onions and finished with a splash of broth or wine for depth. Served in quick-fried corn tortillas that are chewy—not crispy—you’ll never go back to store-bought again.

Wine vs. Broth: Which One Should You Use in Taco Meat?

One of the ingredients that sets this taco recipe apart is the optional splash of red wine—but why use it, and how does it compare to broth?

✅ Why Add Red Wine?

Red wine adds depth, richness, and a bold undertone that elevates the flavor of the beef. As it cooks down, the alcohol evaporates, leaving behind a subtle tang and complexity that balances out the spices. It’s especially delicious if you’re serving this to adults or want a slightly more gourmet taco night.

✅ Why Use Beef Broth Instead?

Beef broth is a classic, mild choice that adds savory moisture and helps carry the seasoning throughout the meat. It’s perfect for families, weeknight dinners, or if you prefer a traditional flavor without acidity.

🍽️ The Difference at a Glance:

Tip: You can even use half wine and half broth for the best of both worlds!

FAQs

Q: Can I make the seasoning in advance?
A: Absolutely! Mix and store in an airtight jar for up to 6 months.

Q: Can I use ground turkey or chicken?
A: Yes, ground turkey or chicken work just as well with this seasoning.

Q: Are the tortillas crispy or soft?
A: They’re quick-fried to be chewy and soft, not crunchy. Frying just 10 seconds per side is key!

Q: Can I freeze the taco meat?
A: Yes. Cool completely, then freeze in portions for up to 3 months.

Jana Rae

Signature Taco Seasoning & Taco Meat Recipe

This signature taco seasoning and taco meat recipe makes flavorful tacos with a homemade spice blend and quick-fried corn tortillas. Serves 8–12 and perfect for family taco night!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 tacos

Course: Main Course

Cuisine: Mexican

Calories: 290

Ingredients Method Notes

Ingredients

  

For the Taco Seasoning:

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 tsp cornstarch
• 2 tsp salt plus more to taste
• 1 tsp oregano dried or fresh
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp celery salt
• ½ tsp cayenne pepper optional for heat
• ½ tsp red pepper flakes optional for heat
• ¼ tsp black pepper adjust to taste

For the Taco Meat:

• 2 Tbsp olive oil
• 1 medium onion finely chopped
• 2 lbs ground hamburger
• ¼ cup beef broth or dry red wine

For the Tortillas:

• 20 6-inch corn tortillas
• Canola oil for frying, about ½-inch depth
• Salt for sprinkling

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Method

 

1. In a small bowl, combine chili powder, cumin, cornstarch, salt, oregano, paprika, onion powder, celery salt, cayenne pepper, red pepper flakes, and black pepper. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until soft and lightly browned around the edges.
3. Add the ground hamburger to the skillet. Cook until browned and cooked through, about 4–6 minutes, breaking up with a spatula.
4. Stir in the prepared seasoning mix. Cook for 1 minute to toast the spices.
5. Pour in beef broth or red wine. Stir well and let simmer for 3 minutes. Turn off the heat and set aside.
6. In a small skillet, heat canola oil (½ inch deep) over medium heat until shimmering but not smoking.
7. Using tongs, lay a tortilla in the oil and fry for 10 seconds per side. The goal is a chewy, pliable texture—not crispy.
8. Transfer fried tortillas to a paper towel-lined plate and sprinkle with salt. Repeat with all tortillas.
9. Fill warm tortillas with seasoned taco meat and your favorite toppings like shredded lettuce, cheese, sour cream, or diced tomatoes.

Notes

Recipe Notes:

• Skip cayenne and red pepper flakes for a mild version.
• Use fresh oregano if you have it—it adds incredible flavor.
• These tortillas are best eaten fresh, but can be reheated briefly in a dry skillet.
• Want it saucier? Add 2 more Tbsp of broth when simmering the beef.