Seasoning packets from the supermarket may be convenient, but they have drawbacks — not the least of which is they're relatively expensive! I just checked Lawry's Taco Spices and Seasonings Mix — $1.57 for one packet! I just hate to pay that much for so little. And I don't have to because I've got a great recipe to make taco seasoning mix myself, using ordinary spices I have already. As a bonus, I know exactly what's in it and how old the ingredients are.

The recipes that follow call for the amount of seasoning you would find in the typical supermarket seasoning packet — about 4 1/2 tablespoons of mix.

While you could make the amount you need as you need it, a better idea is to make a bunch and then keep it in a tightly sealed jar on your spice rack. It'll come in handy more times than you can imagine. The recipe multiplies well.

Enjoy this simple mix and the two family-friendly recipes that follow for both beef and chicken tacos. Yum!

TACO SEASONING MIX

(Yields 4 1/2 tablespoons mix)

1 1/2 tablespoons cornmeal (maize or corn flour)

4 1/2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon paprika

1/4 teaspoon cumin

1/2 teaspoon garlic salt

1/2 teaspoon sugar

1 teaspoon dried minced onion

1/2 teaspoon beef bouillon granules

1/4 teaspoon ground red pepper

Mix all ingredients together, and store in a small airtight container.

RESTAURANT-STYLE TACO MEAT

(Yields meat for 12 regular-size tacos)

4 1/2 tablespoons Taco Seasoning Mix

1 1/3 pounds lean ground chuck

1 cup water

In a small bowl, combine all of the spices. Or if you made the seasoning mix in advance, measure out 4 tablespoons. Crumble the ground chuck into a large skillet over medium heat. Cook the meat, stirring until browned. Remove from heat. Rinse the meat with hot water, and drain the water and grease. Return the meat to the skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

SLOW COOKER CILANTRO LIME CHICKEN

(Yields chicken for 12 regular-size tacos)

1 (16-ounce) jar salsa

4 1/2 tablespoons taco seasoning mix

Juice of 1 lime

3 tablespoons chopped fresh cilantro

3 pounds boneless, skinless chicken breast

Place salsa, taco seasoning, lime juice and cilantro in a slow cooker, and stir to combine. Add chicken, and stir to coat. Cover the slow cooker. Set it to high, and cook until the chicken is very tender, about 4 hours. Optional: Set slow cooker to low, and cook for 6 to 8 hours. Shred chicken with to forks to serve.

Mary invites questions, comments and tips at EverydayCheapskate.com, "Ask Mary a Question." This column will answer questions of general interest, but letters cannot be answered individually. Mary Hunt is the founder of Debt-Proof Living, a personal finance member website and the author of the book Debt-Proof Living, Revell 2014. To find out more about Mary visit the Creators Syndicate Web page at www.creators.com.