2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1 ½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ – ½ t. cayenne pepper*
1 T. extra virgin olive oil
½ medium white onion, diced
3–4 cloves garlic, minced
Sea salt and black pepper, to taste
1¼ lbs. ground beef (80% lean)
2 T. taco seasoning
1 10-oz. can fire-roasted tomatoes with green chilis, drained
4 oz. shredded Mexican-blend cheese (+ extra for serving or topping)
Mix all the taco seasonings in a bowl and transfer to an airtight container.
In a large skillet over medium heat, add the olive oil. Then add the diced onions and garlic and season to taste with salt and pepper. Stir it up and then sauté, stirring occasionally, until the onions are soft and have some color to them, about 4-5 minutes.
Add the beef to the skillet and cook until browned, stirring occasionally about 4-5 minutes. Remove from the heat and carefully drain the fat.
Add the taco seasoning, fire-roasted tomatoes with green chilies and stir to combine. Cook, stirring frequently until the tomatoes are heated through and the beef mixture is completely coated in the taco seasoning, about 2-3 minutes. Taste and add additional taco seasonings as desired.
Remove from the heat and top with shredded cheese. Cover until the cheese is completely melted, about 1-2 minutes. Serve and enjoy!
The remaining taco seasoning can be stored in an airtight container with a tight-fitting lid for several months.