Homemade Taco Seasoning

This should make about a half a cup.  You are supposed to use 2 Tbsp for each pound of meat.  I used a little less.  From foodrenegade.com.

1/4 c plus 1 Tbsp chili powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 1/4 tsp crushed red pepper flakes
1 1/4 tsp dried oregano
2 1/2 tsp paprika
2 Tbsp plus 1 1/2 tsp ground cumin (comino)
1 Tbsp plus 2 tsp sea salt (I added just under a tablespoon)
1 Tbsp plus 2 tsp black pepper (optional)

Mix and store in pantry in airtight container.

If you are just needing enough for 1 lb meat, here is the recipe:

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin (comino)
1 tsp sea salt
1 tsp black pepper (optional)

Slow Cooker Refried Beans

I didn't pay attention and cooked it on low overnight.  I then cooked it on high for about 2 more hours and it was fine.

3 cups dry pinto beans, rinsed and picked through
1 jalapeno pepper, seeded and chopped (I didn't have one, so I used a tiny can of green salsa)
1 yellow onion, peeled and quartered
3 cloves garlic, minced
2 tsp pepper
1 tsp salt
1 tsp ground cumin
64 oz low sodium chicken broth or vegetable broth (I used vegetable), plus enough water to cover beans entirely

1.  Place beans, chopped jalapeno, onion quarters, garlic and seasonings into a slow cooker.
2.  Pour the broth over the top and stir gently.  If the beans are not covered, add water until they are.
3.  Cook beans on high for 8-9 hours, checking occasionally and adding additional water if needed.
4.  Check for tenderness and then strain off the liquid, reserving it in a small bowl.
5.  Mash the beans with a potato masher, adding in liquid until desired consistency is reached.