Mexican and Southwest Seasonings for Tacos, Enchiladas, and Chili

Mexican and Southwestern cooking build flavor in layers. Dried chiles bring color, fruitiness, smoke and heat; cumin, garlic, onion and oregano make the savory base; and lime, cilantro and onion add freshness at the end. Get the seasoning right and taco night, enchiladas, carne asada and a pot of chili all taste like they came from a favorite restaurant. This guide covers which blend to use for each dish, how much, and complete recipes for tacos, carne asada, enchiladas and chili.

Which blend for which dish?

All of these blends have no added sugar and contain sea salt, so taste before adding more salt.

Cooking tips for deeper flavor

• Bloom the spices. Stir dry seasoning into the hot fat for 30 seconds before adding liquid. It wakes up the chiles and cumin.
• Season in stages for long-simmered chili. Add most early, then adjust in the last 20 minutes.
• Don't double the salt. If the filling and sauce both use salted blends, use a little less in each and taste separately. Cheese, broth and canned beans add salt too.
• Finish fresh. Lime, cilantro, raw onion, pickled onions and a cool crema balance chile warmth.
• Keep a hot blend on the side. Season the main pot mild and let heat lovers add Hot Taco or Hot Chili Powder to their own bowls.

Recipe: ground beef tacos

Serves: 4.

1. Brown 1 pound ground beef in a skillet, breaking it into small pieces. Drain excess fat.
2. Stir in 1 1/2 to 2 tablespoons Taco Seasoning and cook 30 seconds, then add 1/3 cup water.
3. Simmer until the liquid coats the meat and the beef reaches 160°F, about 5 minutes. Taste and adjust. (Ground chicken or turkey needs 165°F.)
4. Serve in warm tortillas with onion, cilantro, lime, cheese and salsa.

Meatless option: bean tacos

Simmer two drained 15-ounce cans of black or pinto beans with 1/2 cup water and 2 teaspoons Taco Seasoning for 10 minutes. Mash some beans to thicken and adjust the seasoning. Serve with lime, onion and cabbage.

Recipe: carne asada

Serves: 4 to 6.

1. Rub 2 pounds flank or skirt steak with 1 tablespoon oil, the juice of 1 lime and about 4 teaspoons Carne Asada Seasoning (about 2 teaspoons per pound). Rest 30 minutes, or refrigerate up to 4 hours.
2. Grill over high heat, 3 to 5 minutes per side, to at least 145°F (or your preferred doneness), then rest 5 minutes.
3. Slice thinly against the grain. Serve in tortillas with grilled onions, salsa and lime.

More in How to Use Carne Asada Seasoning.

Recipe: easy chicken enchiladas

Serves: 4 to 6.

1. Make the sauce. Warm 2 tablespoons oil, whisk in 2 tablespoons flour and 2 tablespoons Enchilada Seasoning, and cook 1 minute. Whisk in 1 can (8 ounces) tomato sauce and 1 1/2 cups chicken broth. Simmer 10 minutes until slightly thick. Taste and adjust.
2. Make the filling. Mix 3 cups cooked shredded chicken with 1 cup of the sauce and 1 cup shredded cheese.
3. Assemble. Heat the oven to 375°F. Warm 10 corn tortillas so they don't crack. Fill, roll and place seam side down in a baking dish. Pour the remaining sauce over and top with 1 cup cheese.
4. Bake 20 minutes until bubbling and heated to 165°F in the center. Top with onion, cilantro and sour cream.

For a from-scratch sauce made with whole dried chiles, see our whole dried chile guide.

Recipe: weeknight beef and bean chili

Serves: 6.

1. Brown 2 pounds ground beef with 1 diced onion in a large pot. Drain excess fat.
2. Stir in 3 tablespoons Chili Powder and cook 1 minute.
3. Add 1 can (28 ounces) crushed tomatoes, 2 cans drained kidney or pinto beans and 1 cup beef broth.
4. Simmer 45 minutes to 1 hour, stirring now and then. Taste, add salt as needed, and add Hot Chili Powder for heat.
5. Serve with cheese, onion, sour cream and cornbread.

For a meatless version, try our sweet potato and black bean chili.

Build a complete meal

One seasoning profile can tie a meal together without making everything taste the same. Use the main blend on the meat, a smaller amount in the beans or rice, and fresh garnishes for contrast.

• Mexican rice: toast 1 cup rice in oil, add 1 3/4 cups broth, 1/2 cup tomato sauce and 1 teaspoon Enchilada Seasoning, cover and simmer 18 minutes.
• Street corn: grilled corn with mayonnaise, cotija, lime and a pinch of Chili Powder.
• Taco seasoned queso: melt 8 ounces cheese with 1/2 cup milk and 1 teaspoon Taco Seasoning.

Frequently asked questions

How much taco seasoning per pound of meat?

About 1 1/2 to 2 tablespoons per pound with 1/3 cup water. Start with less if your other ingredients are salty.

What's the difference between chili powder and Chili Powder seasoning?

"Chili powder" in American recipes means a blend of ground chiles and spices like cumin and oregano, which is what ours is. A single ground chile like cayenne or ancho is a chile powder, and much hotter or milder.

Can I use taco seasoning in chili?

Yes, in a pinch. It has a similar chile and cumin base. Use a little less and taste.

Which blend is the hottest?

Hot Taco Seasoning and Hot Chili Powder both get their heat from habanero. The Chile Pepper Blend is very hot.

Explore more from Savu Birra

Browse the complete Mexican and Southwest seasoning blends collection. Related reading: Chile Pepper Heat Guide and How to Cook with No Added Sugar Seasoning Blends.