(adapted from Food Renegade)
Blend the spices– 2 tablespoons taco seasoning needed for 2 pounds ground meat.
To make in bulk for storing in an airtight container:
1/4 cup plus 1 tablespoon chili powder
1 1/4 teaspoons garlic salt/powder
1 1/4 teaspoons onion powder
1 1/4 teaspoons crushed red pepper flakes
1 1/4 teaspoons dried oregano
2 1/2 teaspoons paprika
2 tablespoons plus 1 1/2 teaspoons ground cumin
1 tablespoon plus 2 teaspoons sea salt
1 tablespoon plus 2 teaspoons black pepper
Hand-combine finely-chopped white onion, 2 tablespoons taco seasoning, 2 pounds good-quality ground beef; fry and serve on butter-fried Texas toast with cheddar and Chipotle & Cilantro Mayo.
Chipotle & Cilantro Mayo:
Mix together 9 tablespoons mayonnaise, 3 teaspoons apple cider vinegar, 1 1/2 teaspoons chipotle chili powder,
and 6 tablespoons finely chopped cilantro.
Cut 2 large sweet potatoes into fries. Toss into a mixture of olive oil, 1 teaspoon sea salt, 2 minced garlic cloves, 1 teaspoon ground rosemary, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper.
In a single layer on a rimmed baking sheet, bake 20 minutes; turn over the fries, bake an additional 20.
Tumbler and towel courtesy of Apron Strings, Hutchinson, Kansas–
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