Technically it’s South Pasadena, but that’s still in Los Angeles County. Welcome Bullseye Glass to the Los Angeles area! I couldn’t be happier. It is literally a three minute drive, in traffic, from my studio. I’ll be attending my first artist talk over there on May 13th. Mark Abilgaard. Go check out the Los Angeles page. I couldn’t be more excited about what this means for glass in Southern California. Bullseye brings an energy that can’t be ignored. Loving the future of glass and art in our fine city!
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How to Make Your Own Taco Seasoning (Better Than the Packet!)
If you’ve ever found yourself halfway through cooking taco mince only to realize you’re out of those little seasoning packets—welcome to the club. That’s exactly how I started making my own taco seasoning years ago, and honestly? I’ve never looked back.
I remember rummaging through the pantry one Tuesday night (always taco night at our place), holding up an empty sachet like it might magically refill itself. The kids were already setting the table, the mince was sizzling in the pan, and I had no plan B. So I grabbed my spices, crossed my fingers, and threw something together. And guess what? It was better than the packet.
These days, I keep a jar of this homemade taco mix ready to go. It’s full of real flavour, no weird fillers, and you can tweak it however you like. My daughter likes hers mild, my son wants “spicy but not too spicy,” and I just like knowing exactly what’s going in our dinner. Plus, it smells amazing while it cooks—kind of like you’ve got your life together, even if the laundry’s still sitting unfolded on the couch.
This recipe has become one of those little kitchen wins that makes life feel easier and just a bit more delicious. It’s quick to make, easy to store, and once you try it, I’m pretty sure you’ll never go back to the store-bought stuff either.
Ingredients (makes about 1/3 cup):
- 2 tbsp chili powder (mild or hot, your call)
- 1 tbsp ground cumin
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp cayenne pepper for extra heat
To Use:
Use 2 tablespoons per 500g (1 lb) of ground beef, chicken, lentils, or veggie mince. Add a splash of water while cooking to help it coat evenly.
Shellie’s Tips:
- Store in a small jar or repurposed spice tin. Add a label and it makes a cute DIY gift!
- You can double or triple the batch—perfect for meal prepping or busy weeknights.
- Want it low-sodium? Just skip the salt and season to taste while cooking.
Why Make It Yourself?
- No fillers, no anticaking agents—just spice cupboard staples.
- You control the flavour and spice level.
- Kids love it, and it’s easy enough for them to mix (great rainy-day pantry activity!).
Here are some more Taco recipes on our blog.
A Taco Bar Is the Perfect Stress-Free Party Food Solution [Party Ideas]