Westport Spice & Trading Co.

Westport Spice Tumbleweed Taco Spice Blend Recipes.

  • Olde Bill's World Famous Taco Sauce

    Tumbleweed Taco Spice Blend

    Olde Bill's World Famous Taco Sauce is a tangy and flavorful sauce that can be used on tacos, burritos, or as a dip for chips. It's easy to make and can be stored in the refrigerator for up to 2 weeks.

    Serves: 4


    • 2 teaspoons Vegetable oil

    • 1, finely minced Green bell pepper

    • 1 small, finely minced Onion

    • 3 large cloves, finely minced Garlic

    • 2-15 ounce cans Tomato sauce

    • 4 to 5 tablespoons Tumbleweed Taco Spice Blend

    • 4 tablespoons Red wine vinegar

    • 1 teaspoon (optional but highly recommended) Tabasco sauce

    • 1 teaspoon Salt


    • Heat oil in a 2-quart saucepan over medium heat.

    • Add the minced bell pepper, onion, and garlic and cook until tender.

    • Stir in the tomato sauce, Tumbleweed Taco Spice Blend (to taste), vinegar, Tabasco sauce (if using), and salt.

    • Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 minutes or until it has reduced by a quarter.

    • Remove from heat, let it cool, place it in a sealed container, and refrigerate.

    • The sauce will keep in the refrigerator for up to 2 weeks or can be frozen for future use.

  • Tex-Mex Beef Casserole

    Tumbleweed Taco Spice Blend

    Tex-Mex Beef Casserole is a hearty and delicious meal that's perfect for a weeknight dinner. With a base of ground beef, RoTel tomatoes, green chiles, and Tumbleweed Taco Spice Blend, this casserole is sure to please.

    Serves: 6


    • 1 pound 93% lean ground beef

    • 1 small, chopped (1 cup) Onion

    • 2 cloves, minced Garlic

    • 1 (10 ounce) can RoTel Tomatoes and green chiles

    • 1 (4 ounce) can Chopped green chiles

    • 4 tablespoons Tumbleweed Taco Spice Blend

    • 1/2 cup Ripe olives, sliced

    • 1/2 cup Ketchup

    • 3/4 cup Milk

    • 2 (1/2 cup fat-free egg substitute) Eggs, beaten

    • 2 cups, divided Coarsely crushed corn tortilla chips

    • 2 cups (8 ounces), divided Cheddar cheese, shredded

    • 8 ounces (1 cup) Sour cream


    • In a large skillet, brown the ground beef with the onion and garlic until tender. Drain and then stir in the RoTel tomatoes, green chiles, Tumbleweed Taco Spice Blend, olives, and ketchup. Set aside.

    • In a separate bowl, combine the milk and eggs and set aside.

    • In a lightly greased 11 x 7 inch baking dish, place 1 cup of the crushed corn tortilla chips in the bottom.

    • Spoon half of the meat mixture evenly over the corn chips and then sprinkle half of the shredded cheddar cheese over the top.

    • Pour half of the milk-egg mixture over the top and repeat the layers with the remaining meat, cheese, and milk-egg mixture.

    • Bake in a preheated 350 degree oven for 30 minutes.

    • Spread the sour cream over the top and then sprinkle the remaining corn tortilla chips and cheese over that in that order.

    • Bake for an additional 10 minutes or until the cheese has melted.

    • Let the casserole sit for 5 minutes to firm up before slicing and serving.

  • Tumbleweed Taco Night

    Tumbleweed Taco Spice Blend

    Tumbleweed Taco Night is a fun and delicious meal that the whole family will love. With seasoned beef, warm taco shells, and all your favorite toppings, it's a surefire hit for any weeknight dinner.

    Serves: 4


    • 1 pound Ground beef

    • 3 tablespoons Tumbleweed Taco Spice Blend

    • 8 Taco shells

    • 4 cups Shredded lettuce

    • 2 cups Tomatoes, diced

    • 2 cups Shredded cheddar cheese

    • 1 cup Sour cream

    • 1 cup Salsa


    • In a large skillet, brown the ground beef over medium heat.

    • Stir in the Tumbleweed Taco Spice Blend and cook for 2 minutes.

    • Warm the taco shells according to package instructions.

    • Assemble the tacos by filling each shell with the seasoned beef, lettuce, tomatoes, cheese, sour cream, and salsa.

    • Serve hot and enjoy your Tumbleweed Taco Night!

  • Tumbleweed Pork Burrito

    Tumbleweed Taco Spice Blend

    Tumbleweed Burrito is a delicious and easy-to-make meal that's perfect for a busy weeknight. Marinated pork is cooked with garlic, onion, bell pepper, tomatoes, and black beans and then wrapped in a warm flour tortilla for a satisfying and tasty burrito.

    Serves: 4


    • 1 pound Pork tenderloin

    • 4 tablespoons Tumbleweed Taco Spice Blend

    • 2 tablespoons Oil, Vegetable

    • 3 cloves Garlic, minced

    • 1 Red onion, diced

    • 1 Red bell pepper, diced

    • 2 cups Tomatoes, diced

    • 1 can Black beans, drained and rinsed

    • 8 Flour tortillas


    • In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.

    • Cover and refrigerate for at least 30 minutes or up to 2 hours.

    • In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.

    • Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.

    • Add the minced garlic, diced onion, and diced bell pepper and cook until tender.

    • Stir in the diced tomatoes and black beans and cook for another 5 minutes.

    • Warm the flour tortillas according to package instructions.

    • To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.

    • Serve hot and enjoy your Tumbleweed Burrito!

  • Soft Shell Tacos Con Queso

    Tumbleweed Taco Spice Blend

    A delicious and easy soft shell taco recipe made with ground beef, melted cheese, diced tomatoes, and beans, served in a warm tortilla with shredded lettuce and low-fat sour cream. Perfect for a quick weeknight dinner or a fun party dish!

    Serves: 4


    • 12 ounces 93% lean ground beef

    • 2.5 cups World Famous Taco Sauce (see Taco Sauce recipe)

    • 4 ounces Mexican Velveeta cheese, cubed

    • 3 Roma tomatoes, diced

    • 2 tablespoons Chopped cilantro (optional but recommended)

    • 15 ounce can Pinto beans, drained and rinsed

    • 8 (8-inch) Nonfat tortillas, warmed in oven

    • 1 cup Shredded lettuce

    • 4 tablespoons Low-fat sour cream


    • Brown ground beef in a large skillet over medium-high heat, drain.

    • Add 1.5 cups of taco sauce, cheese, tomatoes, and cilantro to skillet. Bring to a gentle boil, lower heat, stirring until cheese is melted.

    • Stir in beans and cook just until heated through.

    • Spoon equal amounts of beef mixture into each tortilla, fold in half, and garnish with remaining taco sauce, lettuce, and sour cream.

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