Throughout undergrad, I ate a lot of tacos. A lot!
I never stooped as low as Taco Bell tacos, mostly making my own with the practically unlimited supply of venison and taco seasoning my father provided me with EVERY time I went home. His bachelor eating style infringed on my own, and now I’ll forever have a soft spot in my heart for the soft taco.
The problem with all those little seasoning packets I went through is that they’re loaded with preservatives and other icky ingredients that no longer factor into my eat-clean style. The good news is that I’ve finally found an easy, cheap, make-anywhere alternative, and much to my surprise, it came from Ms. Rachael Ray! Never would have pinned her as one to support clean eating with preservative-free remixes on classic store-bought favorites.
Anyway, here’s the very simple recipe…
Makes enough seasoning for 1 pound of meat.
Ingredients
1 T chili powder
1 T ground cumin
1 T onion powder
1 T garlic powder
1/2 T or less crushed red pepper flakes
Directions
The funny thing is that all you do is measure and shake. Shake it up, baby now!
I put each ingredient into a tiny baby food jar I had saved and shook it up only a few times.
True to my single-serving style, I was only cooking a quarter pound of freshly ground venison on this particular evening, so I only used about a tablespoon of the mix and saved the rest for the next time I’m craving my favorite undergrad meal.
Hmm… Maybe a taco bar + margarita night is in order?
Collegiate Culinaire 