Christmas in July – Homemade Taco Seasoning

For my second gift idea this week, I went with a simple gift. Remember those crockpot chicken tacos I made last summer? With the homemade taco seasoning? Hubby and I love that taco seasoning. We use it anywhere you would normally use a packet of store-bought taco seasoning. We love it so much we thought it would be great to share with our family and friends.

So we mixed up a VERY large batch of the seasoning. I ordered some cute little jars and again put labels on them including instructions of how to make the taco seasoning when people ran out. I saved the label files if anyone is interested in them. Just shoot me an email.

One Year Ago: Monkey Bread and Boston Cupcake Crawl
Two Years Ago: Tomatoes stuffed with Salmon Dill Dip

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Homemade Taco Seasoning

Yield: 2 1/2 Tbsp is equal to one packet from the store


3 Tbsp chili powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp paprika
1 1/2 Tbsp cumin
2 1/2 tsp kosher salt
1 Tbsp black pepper


Mix it all together! The mix can be stored in an airtight container for up to a year!

Recipe from Sweet Life Kitchen

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6 Responses to “Homemade Caesar Salad Dressing”

  1. #
    Ashley Bee (Quarter Life Crisis Cuisine) — May 22, 2013 at 10:17 am

    I loved Cesar salads until I realized how calorie-laden they were. I’m sure making the dressing from scratch helps cut down on this a lot, I’ll have to try it sometime 🙂

    • beantownbaker — May 22nd, 2013 @ 12:34 pm

      It’s still pretty calorie-heavy with the olive oil and egg yolks. But at least it’s all make from scratch!

  2. #
    Nutmeg Nanny — May 26, 2013 at 9:23 pm

    I love home made dressings 🙂 I make my own each week if I can. I’ll have to try this one!

  3. #
    Bep — June 21, 2013 at 1:00 pm

    I made this then my kids and I ate caesar salads using this dressing a few minutes ago. It’s really good! I did leave out the dijon mustard (not a fan of mustard so its rare to find any derivative of it in my house). I also subbed Apple Cider Vinegar for the Red Wine Vinegar. My little one (4 yrs old) loves it! I do have a couple of questions though… Are canned, store bought anchovies raw? How long does this dressing last in the fridge? Is it at all the same or close enough without the anchovies (they are extremely high in sodium)? Thanks for this! If only I could tweak it to a low sodium, non-raw version. I’d be set!! But then it wouldn’t be caesar dressing now, would it?!?

    • beantownbaker — June 21st, 2013 @ 2:24 pm

      Ha good point! I don’t think anchovies in a jar are raw… I could be wrong on that though. You definitely could leave them out, but you would want to add some salt. I personally love the flavor they give as well.

  4. #
    Anne — October 27, 2014 at 10:20 am

    Hi- I make ceaser dressing with raw egg yolks. Most postings say this is harmful after more than a few days I think they say four at the most due to bacteria. You mention three weeks the dressing can last? Are these pasteurized egg yolks?
    Thanks Anne

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