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Taco Pumpkin Seeds Recipe

Taco Pumpkin Seeds Recipe photo by Taste of Home

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Here is a hot idea from the CW test kitchen - toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch!

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Taco Pumpkin Seeds Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 8 Servings

15 15 30

Ingredients

1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt

Directions

In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks. Yield: 1 cup.

Nutritional Facts 1 serving (2 tablespoons) equals 70 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Originally published as Taco Pumpkin Seeds in Country Woman September/October 1999, p40

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Taco Pumpkin Seeds

Taco Pumpkin Seeds

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Reviewed on Nov. 01, 2011 by Bentlysmom16

I normally do not like pumpkin seeds, but with this recipe I do! Very easy to just keep snaking on them!!!

Reviewed on Oct. 25, 2010 by karieschneck

Was a very easy recipe and will make it again for sure.

Reviewed on Oct. 25, 2009 by butterfly3gayle

Tasty, with a little zing. I only used the 1 Table. of taco seasoning because my daughter doesn't like anything too spicy. This had just the right amount.