Homemade Taco Seasoning + Frozen Ground Beef in the Instant Pot!

We love tacos in our house. Especially my husband. He says he can eat them every day. That being said, we usually have some sort of “taco” dish at least once a week. I was sick of buying the prepackaged taco seasoning and knew I could totally recreate the flavors myself. After doing some research and testing some out, I adapted my own spice recipe.

It is so tasty, quick to whip up, and the heat level can be adjusted to your liking. We use it on all types of protein and sometimes I season rice with it as well.

Just mix up these ingredients and store in an airtight container. Or use it right away. It’s up to you.

• ½ tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ tsp dried minced onion
• ¼ teaspoon dried oregano
• ½ teaspoon smoked paprika
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• Pinch red pepper flakes

If you like more spice up the chili powder to one whole tablespoon. If you would like a little less spice remove the pepper flakes.

Raise your hand if you have ever forgotten to thaw the ground beef you were planning on using for dinner? (I am currently raising my hand)

If you happen to own an Instant Pot, then you’re in luck! Thanks to this magic appliance you never have to frantically change your plans or run to the store in a panic ever again.

All you need is one to two pounds ground beef and some water to have some cooked ground beef for your favorite recipe. I have read some people have done more meat than that but I have yet to try it. Honestly, I feel that it would crowd the pot too much and not cook properly. Maybe if I had the larger sized Instant Pot it would be a different story.

I would suggest freezing your ground beef in one pound blocks and not large rolls in order for it to cook in the time allotted.

Our favorite way of using the cooked ground beef is, obviously, to make tacos. I have broken down the steps below to cook the frozen ground beef and included how to create the most amazing moist taco meat ever!

First, place the trivet in the bottom of the instant pot and pour 1 1/2 cups water into the bottom.
Then lay your ground beef in a single layer on top of the trivet.

Shut the lid (making sure the valve is set to seal) and set to manual high pressure for 20 minutes. Carefully do a quick release of pressure.

The ground beef will still be in whatever shape it started in. Don’t be concerned. Just check the temperature and it should reach at least 165 degrees. If it does not, simply reseal and cook again for 3-5 more minutes.

To be honest, most of the time I don’t check the temperature because I am going to break it up and saute it in the bottom of the pot with seasonings anyway. This will complete the cooking process if it is not completely done.

Lastly, remove the meat from the pot and drain liquid. Place meat back in the pot and break it up with a spatula or wooden spoon. Use in your favorite recipe!

To create our favorite taco meat add in the homemade taco seasoning to the broken up ground beef. Create a cornstarch slurry with 1 tablespoon cornstarch in a 1/2 cup of water. Once all the cornstarch has dissolved, add it into the pot. Bring the mixture to a boil and let simmer until thickened.

Print Recipe

Homemade Taco Seasoning

This quick to whip up taco seasoning can be used on anything! Our family usually uses it for one pound of ground meat.

Keyword: chicken dinner, easy, homemade, quick

Ingredients

• ½ tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried minced onion
• ¼ teaspoon dried oregano
• ½ teaspoon smoked paprika
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• pinch red pepper flakes

Instructions

• Mix all ingredients together and use in your favorite recipe!
• For the BEST taco meat:

  Once ground meat is browned, drain the fat. Make a cornstarch slurry with 1/2 cup water and 1 tablespoon cornstarch. Mix until completely dissolved. Add seasoning and slurry. Bring to a boil. Reduce heat and simmer until thickened.

Notes

If you do not have smoked paprika available, regular paprika will work just fine.

If you like more spice, up the chili powder to a whole tablespoon.

Remove the red pepper flakes if you would like a little less heat.

To create that same thick sauce that results from the typical taco seasoning packet: 

   Once ground meat is browned, drain the fat. Make a cornstarch slurry with 1/2 cup water and 1 tablespoon cornstarch. Mix until completely dissolved. Add seasoning and slurry. Bring to a boil. Reduce heat and simmer until thickened.