Homemade Old El Paso Seasoning Recipes

HOMEMADE OLD EL PASO SEASONING

HOMEMADE OLD EL PASO SEASONING image

Why buy it when you can make your own... Using only 12 ingredients, this seasoning is better than the ones from the store! VIDEO https://www.youtube.com/watch?v=-fBRN_pUYzk

Provided by CLUBFOODY

Categories < 15 Mins

Time 5m

Yield 1/4 cup

Number Of Ingredients 12

Ingredients

1 tablespoon cornmeal
2 teaspoons coconut sugar crystals
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cocoa powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Steps:

In a small bowl, mix all the ingredients together and store in an airtight container. Store it in a cool, dry place.
This lovely seasoning will keep for up to 4 months. This recipe mix makes a 1/4 cup.

Nutrition Facts : Calories 316.6, Fat 7.7, SaturatedFat 1.6, Sodium 4877.6, Carbohydrate 64.6, Fiber 18, Sugar 3.7, Protein 12.3

HOMEMADE TACO SEASONING MIX

Homemade Taco Seasoning Mix image

Much lower salt than pre-made. Salt can be omitted. Great with half ground buffalo and half ground turkey breast or whatever you prefer. Buy bulk spices and you can make 5-plus batches for under $1.00!! Increasing black pepper and adding optional ingredients will increase heat. Using mild or regular chili powder and omitting optional ingredients will reduce heat. To keep salt content low make sure chili powder does not contain salt.

Provided by KATHYESG

Categories World Cuisine Recipes Latin American Mexican

Time 5m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons hot chili powder
1 ½ teaspoons paprika
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 pinch red pepper flakes, or to taste

Steps:

Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.5 g

SPICY MEXICAN TOSTADAS

Spicy Mexican Tostadas image

Simple and yet so delicious, this quick & easy finger food is sure to please everyone VIDEO https://youtu.be/jqDJejHNB48

Provided by CLUBFOODY

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

6 (6 inch) corn tortillas
2 tablespoons vegetable oil (such as canola, or as needed)
1 (16 ounce) can refried beans
1 tablespoon taco seasoning
1 lb lean ground beef
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried chipotle powder (to taste)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon black pepper (to taste)
1 large garlic clove, pressed
1 cup iceberg lettuce, finely chopped
2 medium roma tomatoes, washed, seeded and diced
3/4 cup pico de gallo
2 medium avocados, stone removed, peeled and diced
1/2 cup pickled red onions (as needed)
1 cup queso fresco, crumbled (substitute cotija cheese or feta)
1/2 cup sour cream (or crema)
6 tablespoons cilantro, chopped (for garnish)
6 large lime wedges (for serving)

Steps:

Preheat oven to 170ºF/75ºC.
Brush on some vegetable oil on one side of each tortilla; set aside.
Warm up a panini press on medium-high heat.
When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
Add pressed garlic and sauté for only 1 minute.
Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.

Nutrition Facts : Calories 448, Fat 27.4, SaturatedFat 7.7, Cholesterol 59.1, Sodium 656.4, Carbohydrate 30.6, Fiber 10.6, Sugar 2.6, Protein 22.8

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