Taste Tested Tuesday: Taco Seasoning and Easy Enchiladas
Posted by Andrea
Before I place groceries into my shopping cart, I always look at the list of ingredients. Three of us have food allergies, so I’m careful to make sure I don’t purchase something that could cause an allergic reaction.
On one shopping trip, I was searching for taco seasoning. I noticed that many of the popular brands contain MSG. We don’t purposefully ingest MSG so I decided to make my own taco seasoning. The seasoning is a breeze to create and canned be adjusted to reflect your family’s taste in spice and heat. You’ll also cut down on the seasoning’s sodium content when you make it yourself.
I store my taco seasoning in an old chili powder seasoning jar and refill it whenever necessary. I usually use 2-4 tablespoons in recipes that call for a taco seasoning packet, but you can use more or less.
Homemade Taco Seasoning:
2 tablespoons chili powder
5 teaspoons paprika
4½ teaspoons ground cumin
3 teaspoons onion powder
3 teaspoons salt
2 teaspoons coriander
2½ teaspoons garlic powder
1½ teaspoons cornstarch
pinch of cayenne pepper (optional)
pinch of granulated sugar (optional)
We get tired of eating plain old tacos. So when we have a taste for Mexican but want something different and delicious, I usually whip up this recipe. It’s one of our very favorite recipes.
Cut down on salt content by using low sodium soup. Reduce the amount of fat by using low fat/fat free sour cream or even yogurt. You can also use cheese with less fat.
Creamy Cheesy Enchiladas:
1½ pounds ground turkey
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
¼ cup water
1 package taco seasoning mix
1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Mexican cheese blend
6 (6 inch) flour tortillas
Preheat oven to 350 degrees.
In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together sour cream, condensed soup, and cheese. Set aside.
Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7×11 inch baking dish. Repeat for each tortilla.
Spoon remaining cheese mixture over the top of the tortillas. Bake in preheated oven for 20 to 30 minutes or until bubbly and lightly browned.
Photo: Courtesy of Morydd (Flickr)
Tags: enchilada, Mexican, recipe, seasoning, tacos, Taste Tested Tuesday
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