Our Pro Cooks Found the Best Taco Seasoning Brands
Lisa Kaminski
While there are plenty of unique spice blends out there for stocking your spice rack, we bet there’s one you always have on hand: taco seasoning.
This envelope of spices—including cumin, chili powder, onion and paprika—is the special ingredient you need to transform a pound of ground beef into an easy supper or a container of cream cheese into a tempting taco dip.
Yet each time we venture to the store, we look at the aisle full of these spice packets and seem to grab one at random. Since each envelope is priced around a dollar and advertises similar ingredients, it can be really hard to choose the brand that suits your taco preferences and cooking style.
But you know our Test Kitchen wants to know what’s best! So our crew tested nine popular brands.
How We Found the Best Taco Seasoning
To start this test, our pro cooks shopped for the nine most popular brands of taco seasoning out there on the market—the options you’re most likely to see when you’re out grocery shopping. Then each taco seasoning was used to season ground beef according to the package instructions. Then our Test Kitchen experts sampled the taco filling blindly, judging each according to these criteria:
Flavor: How does the taco seasoning taste? What spices are prominent here? Is the flavor well balanced? Is it too salty? Spicy?
Sauce: Taco seasonings are designed to create a bit of sauce when mixed with protein and a bit of water. What is the sauce like with the seasoning? Is it thick enough to coat the beef? Was enough sauce created?
Bear in mind that taco seasonings of all kinds usually contain most of the following spices (and sometimes a few additional seasonings): cumin, chili powder, onion, garlic, oregano and salt. And remember—you can make your own taco seasoning at home too!
Our Test Kitchen-Preferred Taco Seasoning Brands
Nine types of taco seasoning were sampled and four were deemed worthy of your next Taco Tuesday.
Best Overall Taco Seasoning: Old El Paso Original Taco Seasoning Mix
Old El Paso Taco Seasoning Prepared In Bowl With Chips And Seasoning Packet
This taco seasoning was a standout in our blind test for its excellent combination of flavors and how well balanced the spices were. Old El Paso delivered when it came to the smoky cumin we look for in tacos, but balanced that spice with a bit of chipotle-flavor, chili powder and a bit of pepper. This sauce had a little kick—but not so much that it would offend picky eaters.
Also worth noting with Old El Paso was the sauce that this mix produced. It made the beef nice and juicy, and it wasn’t sloppy to scoop into taco shells or spoon over tortilla chips for nachos. That’s a winner in our Test Kitchen’s book!
This preferred brand got high marks for a good balance of flavors including paprika, garlic and onion, not to mention this packet created a nice sauce for the taco meat.
This taco seasoning, though, did lack that punch of spice that many of us look for. However, if you’ve got kids at home, you’d likely want to avoid a seasoning blend that’s too spicy. So keep this brand on hand when you’re making tacos for the kids—or want to try a few Taco Bell copycat recipes.
Best Taco Seasoning for Non-Taco Recipes: Lawry’s Taco Spices & Seasonings Mix
Lawry’s Taco Seasoning Prepared In Bowl With Chips And Seasoning Packet
It might sound funny, but Lawry’s makes the best taco seasoning—if you’re not making tacos.
While this spice blend doesn’t deliver the best saucy tacos, it does deliver the flavors our Test Kitchen looks for when it comes to recipes like taco dip, fiesta pinwheel appetizers or tortilla soup.
Lawry’s taco seasoning is full of smoky cumin, chili powder, paprika and onion flavors—all necessary for these taco-inspired dishes. Our Test Kitchen team especially loved how this spice blend gave a bit of a kick at the finish. You can amp up this spicy flavor with a bit of cayenne or by topping your recipes with sliced jalapeños or other hot peppers.
Tone’s Taco Seasoning Prepared In Bowl With Chips And Seasoning Packet
If you make tacos frequently (or for large groups), you’ll want to snag your taco seasoning in bulk—not the single-batch packets. For regular Taco Tuesdays, our Test Kitchen recommends Tone’s Taco Seasoning Blend.
Tone’s taco seasoning had a very tomato-forward taste and made a nice sauce when combined with ground beef. It’s just the right blend when making big batches of our baked beef tacos, chicken tostadas or convenient walking tacos (always a hit with the kids).
Besides tomatoes, you’ll also pick up on notes of onion, cayenne, garlic and oregano. These spices are a great mix whether you prefer easy ground beef tacos, chicken tacos or even fish tacos. The flavors here are very versatile.
When you have a pound of ground beef or shredded chicken at home plus one of these packets, homemade tacos are never far away. But you already know how simple it is to put together weeknight tacos with this seasoning blend.
What you might not know is that an envelope of taco seasoning is a passport to all sorts of other recipes. Use one of the best taco seasoning brands to spice up your chicken tender game or to season snacks like pumpkin seeds or homemade chips.
The blend of cumin, chili powder, garlic and onion works really well with so many dishes, so don’t hesitate to reach for this shortcut anytime you want to amp up the flavor. And if you want a bit more heat, try one of the best hot sauce brands according to our Test Kitchen.
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Our family loves taco pizza, and I have made so many versions of it. This recipe is like a deep-dish skillet pizza. It's a hearty meal and can be served straight out of the pan. — Pamela Shank, Parkersburg, West Virginia
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
This quick taco dip from Rhonda Biancardi of Blaine, Minnesota is a definite family favorite. In fact, she says, “This recipe has been made more times than I can count! It just looks very colorful to a table, and it never lasts long.
Here is a hot idea from our Test Kitchen—toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington
This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish—and they really should! —Athena Russell, Greenville, South Carolina
We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
These zesty little cups rank high on my list of favorites because they’re fast, easy and delicious! They make a fantastic finger food for parties, and guests have fun selecting their desired toppings. —Ashley Jarvies, Manassa, CO
This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef. —Mary Detweiler, Middlefield, Ohio
I've loved sloppy joes since I can remember. In an attempt to give them a makeover, I thought of this idea, which was a big hit with my family, friends and co-workers! If you can't find a mango, chopped pineapple should work just as well. —Shea Goldstein, Royal Palm Beach, Florida
I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match—the ranch balances out the heat of the jalapeno and chipotle peppers—and takes the recipe to the next level. —Angela Spengler, Niceville, Florida
This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they're also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan
Playing with food is loads of fun when you have Tater Tots and taco toppings. Let kids build their own for smiles all around. —Eleanor Mielke, Mitchell, South Dakota
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah
Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! —Brenda Johnson, Davison, Michigan
This zesty taco mac and cheese is just as yummy the next day. Simply warm it up and garnish with shredded lettuce, diced tomatoes and cheese. —JoLynn Fribley, Nokomis, Illinois
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin
I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. —Anita Wilson, Mansfield, Ohio
These meatballs may be tiny, but they're big on taste. Taco seasoning adds a tasty twist to these appetizers that my grandson gobbles up! —Joyce Markham, Belmond, Iowa
I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana
Chicken fingers have long been a favorite of mine. Actually, almost any finger-shaped deep-fried goodie seldom escapes my reach. These air-fryer chicken fingers have taken a lot of the guilt out of my guilty pleasure. —Dianne DeGarmo-Carr, Alexander, Arkansas
My daughter was the first to try this recipe. She thought it was so good she passed it on to me. My husband and I think it’s terrific. Because it’s made in a slow cooker, it’s perfect for parties or busy days. —Lang Secrest, Sierra Vista, Arizona
This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I'll often serve this dish as a main course since it's so hearty. —Lisa Allen, Joppa, Alabama
