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Cast iron skillet filled with seasoned ground beef surrounded by a soft taco, stacked corn tortillas, shredded cheese, taco seasoning, and sauce on a rustic wooden table
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
Cook Time 20 minutes
Total Time 30 minutes
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

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.