In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, fine sea salt, black pepper, and cayenne pepper until fully combined.

Transfer the dry mix to an airtight jar and store it in a cool, dry pantry at room temperature for up to six months.

In a skillet over medium-high heat, brown 1 lb of ground beef for about 6-7 minutes, breaking it up as it cooks. Ensure there is no pink remaining and the internal temperature reaches 160°F. Drain any excess fat.

Add 2-3 tablespoons of the taco seasoning mix along with 1/3 cup of water to the skillet. Stir well to combine.

Simmer uncovered for 4-5 minutes, stirring occasionally. This will allow the sauce to thicken and fully coat the meat.

Use the seasoned beef immediately in tacos, burritos, or taco salads. Store any unused dry mix for future meals.