Homemade Taco Seasoning for 1 Lb Ground Beef — Exact Ratios + Tips

Skip the packet. This precise, pantry-only blend seasons exactly 1 pound of beef, with gram weights, swaps, and pro-level tricks.

You could keep buying packets full of mystery fillers—or you could spend 60 seconds measuring real spices and get better tacos every time. This is the exact, no-guesswork ratio that locks in bold flavor, perfect salt, and that glossy, saucy finish. It’s calibrated for one pound of ground beef, so there’s zero math mid-sizzle. Cheaper than store-bought, cleaner on the label, and IMO, it tastes like Tuesday night won the lottery.

Want it smoky? Spicy? Low-sodium? You’ll tweak it once and never look back. And FYI: we’re giving you both teaspoons and grams, so your tacos don’t depend on how tightly you packed a measuring spoon.

Why You’ll Love This Recipe

• Exact, repeatable results: Dialed-in teaspoons and grams for 1 lb of ground beef—no packets, no guesswork.
• Clean ingredients: No anti-caking agents or sugar bombs, just pure spices you recognize.
• Better texture: Cornstarch creates that classic saucy coating that clings to every bite.
• Budget-friendly: Costs a fraction of store blends and tastes brighter.
• Customizable: Easy swaps for heat, smokiness, or sodium without wrecking the ratio.

Ingredients Breakdown

This blend seasons exactly 1 lb (450 g) of ground beef. Measurements are given in both volume and grams for precision.

• Chili powder — 1 1/2 tbsp (4 1/2 tsp | ~11.7 g): Use American-style chili powder (a mild blend). For a deeper vibe, use ancho chili powder.
• Ground cumin — 1 1/2 tsp (~3.1 g): Warm, earthy backbone that screams “taco.”
• Paprika (smoked or sweet) — 1 tsp (~2.3 g): Smoked adds depth; sweet keeps it classic.
• Garlic powder — 1 tsp (~3.1 g): Savory punch without mincing.
• Onion powder — 3/4 tsp (~1.8 g): Rounds out the “taco truck” flavor.
• Dried oregano — 1/2 tsp (~0.35 g): Herby lift; Mexican oregano if you have it.
• Fine sea salt — 1 tsp (~5 g): Adjust to taste. Salt note: If using Diamond Crystal kosher, use ~1 3/4–2 tsp; if using Morton kosher, use a scant 1 tsp.
• Ground black pepper — 1/2 tsp (~1.05 g): Subtle bite that balances richness.
• Cayenne or crushed red pepper — 1/4 tsp (~0.5 g): Optional heat; increase for spicy taco nights.
• Cornstarch — 2 tsp (~5 g): Thickens the sauce so it coats every crumble of meat.
• Water — 2/3 cup (160 ml): For simmering the seasoning with the meat, just like the packet—only better.
• Ground beef — 1 lb (80–90% lean): Works with lean or fattier blends; see tips below.

Let’s Get Cooking – Instructions

1. Measure the seasoning: In a small bowl, whisk together all dry ingredients until evenly combined. This makes about 3 tablespoons of seasoning.
2. Brown the beef: Heat a large skillet over medium-high. Add 1 lb ground beef, breaking it up with a spatula. Cook until no pink remains and edges start to caramelize, 5–7 minutes.
3. Drain (if needed): If the pan is very greasy, spoon off excess fat. Leave a couple teaspoons in the pan—it helps flavor and “bloom” the spices.
4. Season + bloom: Sprinkle the seasoning evenly over the beef. Stir for 30 seconds to coat and lightly toast the spices in the fat. Your kitchen should smell incredible.
5. Add water and simmer: Pour in 2/3 cup (160 ml) water. Bring to a lively simmer, then reduce heat to medium. Stir occasionally as it thickens, 3–5 minutes.
6. Adjust and finish: When the liquid is saucy and clings to the meat, taste. Add a pinch of salt or a squeeze of lime if you want a brighter finish.
7. Serve: Pile into tortillas, over rice, or on nachos. FYI, it reheats like a champ.

Keeping It Fresh

• Make-ahead: Multiply the dry spices and keep a jar on hand. Use 3 tbsp seasoning per 1 lb beef, then add water as directed.
• Storage: Airtight jar, cool and dark. Best flavor for 3 months; safe up to 6 months. Spices fade, they don’t “go bad.”
• Label smart: Write the date and “3 tbsp per 1 lb + 2/3 cup water” right on the jar. Future you says thanks.
• No clumps: Keep the jar dry. If humidity’s a pain, add a food-safe desiccant packet. Avoid adding rice to spice blends—it can throw off measurements.

Nutritional Perks

• Lower sodium than packets: You control the salt, not a factory. Use as little as 1/2 tsp and season to taste.
• Clean label: No maltodextrin, dyes, or anti-caking agents—just spices.
• Naturally gluten-free: Pure spices and cornstarch are GF; always check labels for cross-contact if needed.
• Low carb: Cornstarch adds only about 5 g carbs to the entire skillet.
• Phytonutrient boost: Chili, paprika, and oregano bring antioxidants; cayenne adds capsaicin kick.

Rough numbers (seasoning only): About 35 g total seasoning for 1 lb meat. Per tablespoon, ~10–15 calories and ~575 mg sodium if using the full 1 tsp fine sea salt (sodium will vary by salt type).

Avoid These Mistakes

• Using old spices: If your chili powder smells like cardboard, your tacos will too. Replace ground spices every 6–12 months.
• Wrong salt swap: Fine sea salt ≠ kosher salt. Diamond is fluffy; Morton is dense. Match the gram weight, not the teaspoon, or season at the end.
• Skipping the bloom: Blooming spices in fat for 30 seconds unlocks 2x more aroma. Don’t just dump and drown.
• Too much water: You’re making saucy taco meat, not soup. Stick to 2/3 cup and simmer until glossy.
• Overcooking: Once thick, turn off the heat. Boiling it dry = bland, tough beef.
• Under-seasoning lean meat: Very lean beef (93%) may need a pinch more salt and a teaspoon of oil for flavor carry.

Different Ways to Make This

• Smoky chipotle: Swap 1/2 tsp cayenne for 1/2–1 tsp chipotle powder. Add 1 tsp tomato paste during the simmer.
• Low-sodium: Cut salt to 1/2 tsp (or less) and finish with lime juice. Brightness tricks your palate into perceiving more salt.
• No-cornstarch: Omit cornstarch and simmer 1–2 minutes longer, or use 1 tsp arrowroot or 1 tsp masa harina for body.
• Umami-boosted: Add 1/4 tsp MSG or 1 tsp low-sodium beef bouillon powder to the dry mix. Big flavor payoff.
• Keto-ish: This is already very low carb. Use no thickener and finish with 1 tbsp butter for a rich glaze.
• Turkey or plant-based: Works great with ground turkey, chicken, or a crumbled tofu/tempeh/mushroom mix. Add 1 tsp oil for better bloom.
• Ancho-forward: Use pure ancho chile powder in place of chili powder and increase cumin to 2 tsp for a deeper, authentic flavor.

FAQ

How much seasoning do I use per pound of ground beef?

Use about 3 tablespoons (≈35 g) of this mix per 1 lb of ground beef, plus 2/3 cup (160 ml) water to simmer.

Is this seasoning gluten-free?

Yes—if your spices and cornstarch are certified gluten-free. Pure cornstarch is naturally GF, but always check brand labels for cross-contact.

Can I make it without cornstarch?

Absolutely. Simmer a minute longer to reduce, or swap in 1 tsp arrowroot or 1 tsp masa harina. You can also add 1 tsp tomato paste for body and tang.

What if I only have kosher salt?

Use the grams as your guide. For this recipe’s salt level (5 g), use about 1 3/4–2 tsp Diamond Crystal or a scant 1 tsp Morton kosher. Taste and adjust at the end.

Can I use this on chicken, turkey, or veggies?

Yes. It’s fantastic on ground turkey or chicken (add 1 tsp oil), and on roasted cauliflower, mushrooms, or sweet potatoes. Same 3 tbsp per pound rule applies; add water only if you want a saucy finish.

How can I scale this for meal prep?

Multiply the grams by the number of pounds you cook weekly. Example: for 5 lb, mix a jar with 58.5 g chili powder, 15.75 g cumin, 11.5 g paprika + garlic (split as written), and so on. Use 3 tbsp per pound.

What if my chili powder is very mild or very spicy?

If it’s super mild, add 1/4–1/2 tsp extra cayenne. If it’s spicy, drop the cayenne entirely and start with 1 tbsp 2 tsp chili powder, adding more to taste.

Why bloom the spices before adding water?

Fat dissolves fat-soluble flavor compounds in spices, unlocking aroma and depth. A 30-second bloom makes your tacos taste like you worked way harder than you did.

How do I get “taco truck” brightness?

Finish the pan with a squeeze of lime or a splash of apple cider vinegar. Acidity sharpens flavors and balances richness—tiny move, huge payoff.

The Bottom Line

This is the exact, repeatable taco seasoning formula for one pound of ground beef—big flavor, perfect salt, and that saucy, clinging finish every time. Keep a jar on standby, scoop 3 tablespoons per pound, add water, and simmer for five minutes. You’ll spend less, eat better, and never wonder what’s in your tacos again. Simple math: better seasoning = better tacos, and better tacos make weeknights win.