Homemade Taco Seasoning

1/4 c. granulated onion (powder)
1 Tbsp. granulated garlic (powder)
2 Tbsp. ground cumin
1 Tbsp. crushed red pepper flakes
1 Tbsp. cornstarch
2 tsp. crushed oregano
3 tbsp. chili powder
2 tbsp. Kosher or sea salt (or 1 tbsp. table salt)

Combine and mix all these ingredients. Then divide into 6 portions and wrap in foil. Keep in refrigerator.

To Make Tacos: In a 12-inch, heavy-bottom skillet, brown 1 pound of 86 percent lean ground meat over medium heat. When fully browned, thoroughly drain off all the excess fat. Then evenly sprinkle one (1) package of the taco seasoning mix you just made over the meat and stir it in completely.

Now add 1/2-cup water (or chicken broth) to the meat, along with one (1) tablespoon of ketchup. At this point, simmer and stir everything well, uncovered, for 10 minutes. Then when you’re ready to eat, spoon the meat mix into hot taco shells and top off each shell with a couple spoonfuls of small-diced tomato, shredded lettuce, and grated Cheddar cheese. Serve piping hot alongside a generous serving of sour cream and guacamole.

Important Note: Do not use leaner ground meat! Since the flavor of beef depends primarily on its fat content, and since you’re already going to drain the beef thoroughly after it is sautéed, use the 86% lean designation to guarantee an intense flavor in the meat.