We love, love, love any food with a Southwestern, Tex-Mex or a Mexican flare at our house. I usually prepare at least one dish per week that would fall into this category. I have many recipes in my repertoire that require some type of Southwestern spice blend.
- Tacos or Taco Salad
- Mexican Chicken Casserole
- Tex-Mex Chicken Pot Pies
- Quick Enchilada Sauce
- Taco Soup
Most of these recipes can be found on our blog.
Before I turned our family onto clean eating, I bought the prepackaged Old El Paso Taco Seasoning mix. You know those little envelopes of seasoning found in the grocery store? Most store bought brands of spice mix have extra ingredients such as artificial flavors and preservatives.
About a year ago, I started making my own spice mixes. I make several different ones but, the Southwestern blend is one I use very often. I had seen several different variations of spice blends online and in cookbooks however, the one that I enjoyed the most was a recipe I found in one of my favorite cookbooks. Against All Grain, Meals Made Simple by Danielle Walker.
My version is only slightly different with the addition of Smoked Paprika. It adds just the right of amount of smokey flavor to the other spices. I generally mix up a batch of this seasoning about once a month. You can seal it in an air tight container such as a mason jar and store it in a cool and dry place.
|Southwestern Seasoning Blend|| |
- 2 ½ Tbsp. of chili powder
- 1 Tbsp. of sea salt
- 1 ½ Tbsp. of ground cumin
- 1 Tbsp. of dried oregano
- 2 tsp. of onion powder
- 2 tsp. of ground coriander
- 1 tsp. of paprika
- 1 tsp. of smoked paprika
- 2 tsp. of cayenne pepper
- ½ tsp. of cracked black pepper
- Place all spices into a small bowl and whisk together until completely mixed. Store in an air tight container in a cool dry place.