4 Unique Ways You Can Use a Packet of Taco Seasoning

As you look around in your pantry, you’ll most likely find a few single-use seasoning packets for various things like tacos, hamburgers, chili, gravy, etc. When somebody adds a label on something (like “taco seasoning”), for some reason it can make it hard to think outside the box. When I stumble upon a taco seasoning packet, my brain, like probably mostly everyone else’s, thinks of two practical options: tacos or taco soup. The great news is, friends, that there is so much more to the lovely little pouch of spicy goodness! 

It has so much great flavor and there are many great ways to use a single-use packet. Here are some ideas you most likely haven’t considered before:


Meat Rub:

One reason taco seasoning is so great for a meat rub is that cornstarch is almost always an ingredient found in any single use seasoning packet. When making tacos, that cornstarch acts as an anti-clumping agent as well as thickens the juices of browned ground beef. When used for a dry rub for meats or vegetables, the cornstarch works with the meat’s natural moisture to make the spices stick even better. It also helps add a layer of starch that hardens and adds that nice seared layer on the outside when browned, which we all love.


Snacks:

*Add your taco seasoning when roasting your own chickpeas or on other snacks like almonds, popcorn, tater tots, or oyster crackers to achieve that pop of Mexican flavor on your favorite snacks. It makes it very flavorful and a very kid-friendly option.


Casseroles, Bakes and Skillets:

The cool thing about using a packet of taco seasoning in your cooking is you know it’s going to bring a lot of great flavor, without too much guesswork for you. It always has lots of great garlic and onion flavor and brings a little heat to the table! 

Because of this, taco seasoning is great for various recipes for casseroles, bakes and skillets, especially if you kind of like throwing things together and making your own recipes.Try the One-Pan Enchilada Bake that I will post at the bottom and I guarantee your whole family will love it.

Dips:

There is almost nothing better than a good dip. I have been to multiple parties that simply had various dips and that was probably the best party food I have ever had! Taco seasoning is the perfect addition to a dip that is creamy and/or cheesy! You can make it really simple by adding some taco seasoning to sour cream or plain yogurt and use it as a dip or even as a “sauce” topping for things like nachos or tacos.

Do you ever use taco seasoning for anything other than tacos or taco soup? Please share your thoughts in the comments below.

One Pan Enchilada Bake

One Pan Enchilada Bake - The easiest and cheesiest enchilada bake made in a single pan - easy peasy with only one dirty pot. You can't beat that! Author: Chungah Rhee

Yield: 4 servings

Serving size: 4
Calories per serving: 333

Ingredients:
1 tablespoon olive oil
1 pound ground beef
2 teaspoons old el paso™ taco seasoning mix
1 cup canned black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup old el paso™ mild enchilada sauce
1/2 cup tomato sauce
1 (7.5-ounce) tube refrigerated buttermilk biscuits, cut into quarters
1 cup shredded mexican blend cheese
2 tablespoons chopped fresh cilantro leaves


Directions:
Preheat oven to 350 degrees F.

Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning.

Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese.

Place into oven and bake until golden brown and bubbly, about 25-30 minutes.

Serve immediately, garnished with cilantro, if desired.

Source: damndelicious.net


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



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Sources:
  •   www.wikipedia.org
  •   www.damndelicious.net
  •   www.thekitchn.com
  •   www.onegoodthingbyjillee.com

    Mary Richardson
    Weekly Newsletter Contributor since 2014
    Email the author! mary@dvo.com


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