LINDA'S TACO SEASONING
Source of Recipe
Linda's Low Carb Menus & Recipes
1 teaspoon chili powder
3/4 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/8 teaspoon MSG, optional (see my comments below)
Combine everything. Brown 1 pound ground beef; drain. Add the seasoning
mixture along with about 1/2 cup water and 1-2 tablespoons Taco Bell
Restaurant Hot Sauce (optional). Simmer about 5-10 minutes. The counts below
do not include the Taco Bell sauce. Makes about 5 teaspoons
Per batch: 31 Calories; 1g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary
Fiber; 4g Net Carbs
I like to make a huge batch and store it in a large spice jar. This recipe
makes enough for about 12 batches of taco meat:
LINDA'S TACO SEASONING - BIG BATCH
4 tablespoons chili powder
3 tablespoons paprika
4 tablespoons cumin
2 tablespoons onion powder
2 tablespoons garlic powder
3 teaspoons ground coriander
1 1/2 teaspoons cayenne
2 tablespoons salt
3 teaspoons xanthan gum
1 1/2 teaspoons MSG, optional (see my comments below)
Makes enough for about 12 pounds of ground beef. This will fill a container
about the size of one of those cans of parmesan cheese with the green label
about 3/4 full. I bought my container at The Container Store but an old
parmesan cheese jar would be ideal.
This is an updated version of my old Seasoning for Tacos recipe. I've added
some ground coriander which gives the seasoning a little more zip. I'd been
thickening my taco meat with a little xanthan gum and decided that I might
as well add the xanthan gum directly to the spice mixture. The xanthan gum,
along with the water, makes the meat come out more like when you use
commercial taco seasoning mixes. The MSG is optional. I've been using it on
Scott123's recommendation but I'm not sure if I've noticed a big difference
when using it. The seasoning will be just as good without it.
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