Taco Seasoning

I have what you might call a finicky constitution.  I love all kinds of food, but sometimes, food doesn't love me.  I usually get in trouble when I eat processed food.  There is some sort (or maybe many sorts) of spice, preservative or ingredient I haven't been able to pin down that will wreak havoc on my digestion.  After can what I refer to as "The Great Fajita Incidenct of 2013," I've been trying to make my own spice rubs, marinades, sauces, etc.  Not only can I control the ingredients, they are cheaper, fresher and healthier!

This is my favorite taco seasoning.  I use it for all things taco.  I usually multiply the recipe by 8 and store the batch in a sealed jar in my cupboard for a few weeks so we have taco seasoning whenever we need it!

• Taco Seasoning
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 
  
• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Use 2 Tablespoons per pound of meat.  Brown meat, mix in taco meat and simmer with 1/2 cup water for 15-20 minutes.  

Recipe from Allrecipes.com.

Venison Taco Pie

Tacos are one of our go-to meals, especially in the summer.  Tacos are easy and quick to make, and I don't have to heat up the house turning on the oven.  But for a change of pace, I love this version of Taco Pie.  Taco meat in a soft and warm biscuit crust topped with gooey cheese.  Yes, please!

The original recipe came to me from a friend.  It calls for using deer burger, but I've found it works equally as well with ground elk, antelope and beef.  My two adult nephews, some of the choosiest eaters on the planet, asked for seconds! 

You could also change this up and use the biscuits in a pizza pan for taco pizza!

My food photography definitely needs some work, but you get the idea.  

Venison Taco Pie
1 pound ground venison

• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning (or try my fresh and fast Taco Seasoning!)
• 1 can diced green chilies (optional)
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

• 
  1 pound ground venison1 can (11 ounces) Mexicorn, drained1 can (8 ounces) tomato sauce1 envelope taco seasoning1 can diced green chilies1 tube (7-1/2 ounces) refrigerated buttermilk biscuits1 cup (4 ounces) shredded cheddar cheese
• 
  
• In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.

 For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate.

• 
  Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.  

• 
  
• Serve with traditional taco fixings, like sour cream, lettuce or tomatoes.  

Original recipe from Taste of Home.  Yields 6 servings