Taco Seasoning

1 pound ground turkey or beef (I use Ferndale Market ground turkey)

1 T. chili powder

2 tsp ground cumin

1 tsp salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano

1/8 tsp cayenne (or less for kiddos!)

Crunchy taco shells, or corn tortillas, warmed

Directions

• Brown the meat on medium heat.

• Add 3/4 c. water, and the seasoning mix.

• Heat until thick, stirring frequently.

• We heat tacos or tostada shells in the oven, or corn tortillas directly over the flame on our gas stove. Don’t walk away!

Tips:

• Make several batches of the seasoning mix and store separately in small glass jars.

• Make 2 pounds of taco meat at a time. Freeze half of the leftovers for future Taco Tuesdays.

• Make the meat on Sunday and store in glass containers until ready to use.

• Set out glass containers while you're cooking. While you're cleaning up, prep taco salads for lunches with the meat and all the toppings.

Taco bar fixings:

• Red onion

• Green onion

• Chives

• Chopped spinach or other greens

• Avocado or guacamole

• Taco sauces - mild for kiddos

• Fresh salsas (from refrigerated aisle - less sugar, fewer preservatives)

• Diced mango

• Black beans

• Fresh lime juice

• Cheese: I love Drunken Goat - a delicious Spanish white cheese. We also love any kind of cheddar. You could use Oaxaca, Cotija or feta for lots of flavor. I like to grate my own the day of with a box grater or using the food processor.

Taco Tuesday Seasoning