I used to be the queen of packaged seasoning, if they made it I tried it. It never really occurred to me that I could just as easily make most of these seasoning with spices that I already had in my pantry. It wasn’t until I was in the middle of browning some ground meat to make tacos that I realized I was missing one key ingredient–the taco seasoning–and I was forced to make due with what I had. That was a fateful day indeed. Enlightening and freeing! I no longer buy pre-made seasonings. I just make my own. This taco seasoning is equally as good as the prepackaged mix that I used to buy, except it doesn’t have any cornstarch or any of the other fillers that packaged seasonings tend to have.
Prep time: 5 minutes
Servings: 1/4 cup or one package of taco seasoning
1 Tablespoon Cumin
1 teaspoon coriander
1/2 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4 teaspoon of chili powder (optional)
Directions: Mix all the ingredients in a small bowl until well combined. Add the entire contents to browned ground meat, or try it out in my recipe for Makeover Chicken Taco’s
Now that Thanksgiving is over, you’re probably trying to think of ways to use all of the leftovers. These tamales are a great way to rid your refrigerator of all that left over turkey. They’re simple to make, but very delicious! If you’re family ate all the turkey and you don’t have any leftover, chicken works just as well for these tamales, in fact I usually make these with chicken.
2 cups of cooked turkey or chicken shredded
1 cup corn meal
1/2 cup flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups of buttermilk ( substitute with 3 /4 cup of yogurt, or add 1 teaspoon of white vinegar to 3/4 cup of milk and let sit for 10 minutes before using)
1/4 teaspoon of sea salt
1 10 ounce can of enchilada sauce
1 teaspoon of cumin
1.5 cups of creamed corn (see my recipe Here)
1 cup of shredded cheese cheddar
Preheat oven to 400°. Combine 1/4 cup cheese, corn meal, egg, milk, sea salt, baking powder, baking soda, cumin, creamed corn and flour in a large bowl, stirring just until moist. Pour mixture into a baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with turkey/chicken, and sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream, and salsa, and enjoy!