Taco's are always a great standby, and so versatile. I'm sure everyone knows how to make tacos, so today I'm posting my home made taco seasoning mix. Have you ever read the back of those seasoning packets? Many years ago I started being an ingredient reader. I'm certainly not perfect and still eat things that are bad for me. But overall I try to choose food that is not only flavorful, but good for me and natural. Sometimes when reading the back of a package it will say "natural flavorings" I suppose that's good, but what exactly does it mean? My goal in reading ingredients is to be able to recognize what they are. If I can't pronounce it, I for sure know I don't want it. Don't even get me started on High Fructose Corn Syrup. There are several items I can't recognize on the back of taco seasoning packet, and the list is really long.
So that was my inspiration for a home made taco seasoning. I'm also including a recipe for refried beans--not from the can, but starting with dry beans. This is a crockpot one and I got it off a book site of all places. A group of us chat about random things in life and we've been sharing recipes as of late. I've changed it a bit, but it was inspired from someone on that site. Also the taco seasoning mix was inspired by a recipe I found on recipezaar.
I hope you will find these useful:
Taco Seasoning Mix:
2 1/2 tbs chili powder
1 1/2 tbs paprika
2 tbs cumin
2 tsp oregano, preferably mexican oregano
1 tbs tastefully simple garlic garlic (or garlic powder
1 1/2 tbs tastefully simple onion onion (or onion powder)
1/2 tsp cayenne pepper, omit if you like it mild and increase if you like it spicier
1 tsp salt
Mix all spices together and store in an airtaight container. Will keep for 6-12 months
7 tsp of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets
2 cups dried beans
coarsley chopped sm/md onion
1-2 bell peppers color of choice
2 jalepenos (remove seeds and ribs if you like it mild)
3-4 cloves of fresh garlic crushed
1 tsp cumin
6 cups water
Put all ingredients in crockpot and cook on low for 8 hours. Drain, reserving some of the liquid. You can use your food processor, blender, or potato masher. Adding some liquid will make them a bit creamier. Add a tsp of salt, and your favorite hot sauce for more flavor. Don't add salt when cooking as it makes the skins tough.