1/2teaspoonsea salt (more or less to taste, up to 1 teaspoon)
1teaspoonground black pepper
In small bowl, mix all ingredients and store in airtight container. Or you can mix it together in the container you are going to store it in. Just give it a shake!
How to Make Taco Meat
Add 1-2 tablespoons (or up to the full amount if you like it spicier) of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat of your choice. If desired, add a tablespoon of all-purpose flour, corn meal or masa harina to the cooked meat when you add the spice mixture, to thicken up the mixture a bit.
Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
Serve the taco meat in warm tortillas or crisp taco shells with your favorite taco toppings. I recommend sour cream, fresh salsa, guacamole, lettuce, cheese, and tomato.
Nutrition information is based on 2 tablespoons spice mix, serving 4 persons.
Add a tablespoon of all-purpose flour, corn meal or masa harina to the cooked meat when you add the spice mixture, to thicken up the mixture a bit.
I’ve had some comments that this is quite spicy. If you’re not a huge spicy food fan, I’d cut down on the amount used per pound of meat — start with one tablespoon and add more to taste. Alternatively, you could leave the red pepper flakes out to decrease the heat.