Taco Seasoning – (slightly adapted from
Barefeet In The Kitchen who adapted from allrecipes)
4 tablespoons of chili powder
1 teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons smoked paprika
2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
In a small bowl, stir together all of
the spices. Store the seasoning mix in an airtight container.
I tested the mix by making enchiladas.
3/4 lb. ground beef
1 tablespoon of taco seasoning
6 corn tortillas
1 pint jar of tomatoes from my very own garden
1 small can of green chiles
chopped onion
shredded cheese
Brown
beef, breaking with the back of a spoon, then drain off any fat. Add
taco seasoning and about a cup of water. Simmer until water is pretty
much gone.
While
meat is simmering, add tomatoes and chilis to a small saucepan and
simmer. I let them reduce about a third and then pushed the mixture
through a sieve. I ended up with a nice mild enchilada sauce. I like
this so much that I will never buy a can of enchilada sauce again.
(Also because I bought a case of green chiles when they were on sale.
Yes, 24 cans. Laughable for a German-American.)
Fill
tortillas with meat, onion and cheese and roll tightly. Hahaha, it's just a
suggestion because I can't do it! I put three tacos in my favorite
cooking-for-one Pyrex baking dish. It's 3 cups, 7x5x1.5 inches and has a
plastic lid which makes it nice for refrigerator or freezer.
Cover with sauce, a little more cheese and bake at 350° until top is crispy. Perfect!