Sauces & Condiments
Creating a McCormick-style burrito seasoning mix at home transforms ordinary rice and beans into restaurant-quality flavor with just a few simple ingredients. This dry blend replicates the iconic taste of McCormick's signature seasoning—bold, savory, and perfectly balanced—while giving you full control over salt levels and spice intensity.
The secret lies in the precise ratio of spices: chili powder provides the signature warmth, while cumin and garlic powder deliver deep, earthy notes. A touch of onion powder adds complexity, and black pepper rounds out the blend with subtle heat.
Unlike store-bought versions, this homemade mix stays fresh for months in an airtight container, ready to elevate any burrito, taco, or rice dish.
With just six ingredients and five minutes of prep, you'll have a versatile seasoning blend that works equally well in slow-cooked beans, rice bowls, or homemade burrito fillings. The blend's balanced profile ensures every bite delivers that familiar, comforting flavor without the artificial aftertaste of commercial products.
Perfect for stocking your pantry or gifting to fellow home cooks, this mix is the foundation for countless meals. Store it in a labeled jar and keep it on hand for whenever you crave that signature burrito flavor. Here's exactly how to make it—no cooking required.
Ingredients for mccormick burrito seasoning mix
Six pantry staples, five minutes—this blend rivals McCormick's iconic burrito seasoning.
| Ingredient | Amount | Notes |
|---|---|---|
| Chili Powder 🌶️ | 2 ½ tbsp | Medium heat, not hot |
| Ground Cumin 🌿 | 1 ½ tbsp | Freshly toasted for depth |
| Garlic Powder 🧄 | 1 ½ tsp | Not garlic salt |
| Onion Powder 🧅 | 1 ½ tsp | Finely ground preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Ground Coriander 🌿 | ½ tsp | Adds citrusy brightness |
The chili powder is your foundation—medium heat is key (no cayenne here). Penzeys or bulk bins carry the best quality, but regular grocery store brands work fine if they're fresh. Look for cumin that's labeled 'ground'—pre-ground spices lose potency fast. I always toast my cumin in a dry pan for 30 seconds before grinding (if using whole seeds) to wake up those flavors. The garlic and onion powders? Diamond Crystal kosher salt is my go-to because it dissolves easily—no gritty aftertaste. Smoked paprika adds that subtle depth you'd expect from a restaurant-style blend.
No smoked paprika? Regular paprika at half the amount gets you close. Short on coriander? Dried oregano at one-quarter the amount mimics its citrusy note. Want more heat? Add a pinch of cayenne (start with 1/8 tsp). The salt is adjustable—this blend works with half or double the amount depending on your dish. For burritos, I usually keep it at the listed amount, but if you're seasoning beans or rice, you might want to reduce it slightly since those dishes already have natural saltiness. Store-bought chili powder with anti-caking agents? Toss it—it'll ruin your blend.
This mix keeps for up to 6 months in an airtight container, away from light. I portion mine into small jars (about 2 tbsp per jar) for easy single-use access. Freeze extras if you won't use them within 3 months. The blend gets better with age—like a good wine, the spices mellow and deepen. Label your jars with the date and contents (trust me, you'll forget). For restaurant-quality results, use about 1.5 tbsp per pound of meat or 1 tbsp per cup of rice/beans. That's the secret to that perfect burrito bowl flavor.
Why You'll Love This Recipe
- Five-Minute Mix: I keep a jar of this in my pantry—just dump, stir, and boom. No measuring cups, no guesswork, just the perfect earthy warmth of cumin and chili powder transforming whatever I’m cooking.
- Taco Night Every Night: That smoky garlic-onion punch? It’s the secret weapon behind my go-to scrambled eggs, roasted potatoes, or even popcorn. Honestly, I’ve lost count of how many times I’ve reached for it.
- Budget-Friendly Boost: A single batch stretches across meals—toss it in beans, rice, or ground meat—and suddenly, $5 worth of ingredients tastes like a restaurant. My wallet and taste buds both win.
- No-Waste Pantry Hero: Between us, I’ve got at least three spices that gather dust. This mix uses them all up—no more forgotten jars of cumin collecting dust while the flavor fades. Every spoonful counts.
Step-by-step instructions for homemade burrito seasoning mix
Here's how to craft a restaurant-quality blend that elevates every homemade burrito.
Measure and Toast the Spices for Maximum Flavor
Start by measuring out the 2.5 tablespoons chili powder and 1.5 tablespoons ground cumin into a small dry skillet over medium-low heat. Toast these spices for 2-3 minutes, stirring constantly with a wooden spoon, until you can smell their deep, aromatic warmth—this activates their oils and intensifies their flavor. The cumin should develop a nutty aroma while the chili powder takes on a slightly deeper hue. Remove from heat immediately to prevent burning, which would create bitter notes in your final blend.
While the spices cool slightly, measure out the remaining ingredients: 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1 teaspoon black pepper, 1 teaspoon Diamond Crystal kosher salt, 0.5 teaspoon smoked paprika, and 0.5 teaspoon ground coriander. These will contribute their distinct profiles without needing additional heat treatment. The smoked paprika adds subtle depth, while the coriander brings a bright citrus note that balances the earthy spices.
Combine and Mix Thoroughly in a Clean Bowl
Transfer all the toasted and measured spices to a clean, dry mixing bowl. Using a whisk or small fork, combine them gently at first to distribute the toasted spices evenly. Then, fold the mixture vigorously for 1-2 minutes until the colors blend uniformly and you can no longer see distinct clumps. This ensures each pinch of your homemade blend delivers consistent flavor. The smoked paprika will create subtle streaks of color, while the cumin and chili powder create a rich, earthy base.
I like to press the spices through a fine-mesh sieve into the bowl to break up any remaining larger particles. This step guarantees a silky texture in your final blend—critical for even distribution when seasoning burritos. The mixture should now have a deep reddish-brown hue with flecks of darker paprika and lighter coriander.
Store Properly for Freshness and Convenience
Transfer the finished seasoning mix to an airtight glass jar or container with a tight-sealing lid. I recommend using a jar with a measuring spoon built into the lid for easy portion control. Store in a cool, dark pantry location away from heat sources—this prevents the spices from losing their potency over time. When sealed properly, this blend will maintain its vibrant flavors for up to 6 months, though I find it's best used within 3 months for peak freshness.
For best results, shake the jar vigorously before each use to redistribute any settled spices. The toasted cumin and chili powder tend to be the heaviest, so they'll naturally settle at the bottom. A quick shake ensures every pinch delivers the same bold, balanced flavor you created. This homemade blend will transform your burritos from ordinary to extraordinary with just a sprinkle.
Pro Tips For Making Mccormick Burrito Seasoning Mix
- TOAST THE SPICES: I learned this the hard way—skipping the toasting step makes your mix taste flat. Heat a dry skillet over medium-low for 2 minutes, then add the chili powder and cumin (the oils in these react first). Stir constantly for 30 seconds until fragrant—just enough to wake up their flavors without burning.
- SIFT THE POWDERS: Those clumpy bits in your garlic and onion powder? Annoying. Use a fine-mesh sieve to break up any lumps before measuring—especially if your spices are old. This ensures even distribution in your mix and saves you from gritty surprises later.
- BALANCE THE HEAT: Chili powder can overpower if you’re not careful. For every 2 tablespoons of chili powder, use 1 teaspoon of cumin—this keeps the earthy notes in check. I used to double the chili powder thinking it’d taste "more Mexican," but it just ended up bitter.
- STORE IN AIRLESS CONTAINER: Moisture is the enemy of shelf life. Transfer your mix to a sealed jar or vacuum-sealed bag (yes, even if it’s just for a month). I’ve seen people leave it in the original bag, and within weeks, the cumin loses its punch—don’t let that be you.
Serving suggestions for mccormick burrito seasoning mix
Burrito Bowl Toppings
This seasoning mix shines brightest when paired with classic burrito bowl components. Start with a base of cilantro-lime rice—cook your rice in 1 cup chicken broth with 1 tbsp lime juice, 2 tbsp chopped cilantro, and ½ tsp salt.
For protein, grilled chicken breast marinated in 1 tbsp olive oil, 1 tsp lime juice, and 1 tbsp of this seasoning mix delivers perfect smoky depth.
Top with black beans sautéed in 1 tbsp olive oil with ½ tsp cumin and ½ tsp garlic powder for extra warmth. 🌶️
Taco Night Upgrade
Transform basic ground beef tacos with this mix. Brown 1 lb ground beef in a skillet, then stir in 2 tbsp of the seasoning blend and ¼ cup water. Simmer for 3 minutes to develop the flavors.
Serve on corn tortillas with shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream. For a vegetarian option, use crumbled soyrizo (seasoned tofu) instead of beef—it absorbs the spices beautifully.
Loaded Baked Potato
Elevate your baked potatoes by mixing 1 tbsp of the seasoning blend into 2 tbsp melted butter before spreading it on the potato. Bake at 425°F until tender, then top with shredded cheddar cheese, chopped green onions, and sour cream.
The smoky, spicy notes cut through the richness of the butter and cheese perfectly. For extra protein, add crumbled bacon or shredded rotisserie chicken.
Rice and Bean Combo
Cook 1 cup white rice with 2 cups chicken broth, then stir in 1 tbsp of the seasoning mix and ½ cup black beans during the last 5 minutes of cooking. For a heartier dish, add ½ cup corn kernels and ½ cup diced bell peppers.
Serve with warm tortillas and salsa verde for a restaurant-style Mexican feast. This combo works equally well cold for meal prep—just store in an airtight container for up to 4 days.
Breakfast Burrito Hack
Start your day with a breakfast burrito packed with flavor. Scramble 3 eggs with 1 tbsp of the seasoning mix, ½ cup shredded cheddar, and ¼ cup diced ham. Wrap in a flour tortilla with sautéed onions and crispy hash browns.
For a veggie version, swap the ham for sautéed bell peppers and onions. The seasoning mix adds a savory kick that balances the richness of the eggs and cheese beautifully. 💫
Snack Mix Twist
Create a savory snack mix by combining 2 cups popcorn, 1 cup pretzel sticks, ½ cup roasted peanuts, and 1 tbsp of the seasoning blend. Toss everything together in a bowl and bake at 300°F for 8-10 minutes, stirring halfway, until the pretzels are crispy.
Let cool completely before storing in an airtight container for up to 2 weeks. This mix is perfect for movie nights or as a quick protein-packed snack.
Nutrition facts
Frequently asked questions
Can I make this seasoning mix without smoked paprika?
Yes! Simply omit the smoked paprika and increase the regular paprika to 1 teaspoon for a similar depth of flavor. For extra smokiness, add a pinch of liquid smoke (about 1/8 teaspoon) to the blend, but use it sparingly—it can overpower the mix if too much is added.
How do I adjust the spice level for kids or sensitive palates?
Reduce the chili powder to 1.5 tablespoons and omit the black pepper entirely. For even milder flavor, swap the smoked paprika with an extra 0.5 teaspoon of coriander to maintain brightness without heat. Always taste as you go!
What's the best way to store this mix for maximum freshness?
Keep it in an airtight glass jar in a cool, dark pantry away from moisture. For long-term storage, freeze portions in ice cube trays—each cube equals about 1 teaspoon of seasoning. The blend stays potent for 6 months at room temperature or up to 1 year when frozen.
Can I use this mix for dishes other than burritos?
It works perfectly for tacos, rice bowls, baked potatoes, and even roasted vegetables. For meats, use 1.5 tablespoons per pound when marinating. For grains, add 1 teaspoon per cup of rice or beans during the last 5 minutes of cooking.
Why does my homemade mix taste different from store-bought?
Fresh spices and toasting techniques create a brighter, more complex flavor than commercial blends, which often use anti-caking agents and older spices. The smoked paprika and toasted cumin in this recipe add depth that store-bought versions frequently lack. Adjust the salt if needed—homemade blends are usually saltier!