This is my secret to great taco seasoning, and meat. I am not a fan of premades because they include chili powder. I’m not a fan. So my secret is:
Yes, I can do them separately for the pepper and salt, but that’s just me.
Amounts are fairly equal. Adjust to taste, but equal parts each is good to start.
For the meat. Brown your 1lb of meat, then add about a 1/4 c water, and 1/4 tsp each of the seasonings. Simmer and stir until most of the water is absorbed.
Or for less salt, do 1/8 tsp for the salts. Mostly I use garlic, seasoning salt, and paprika.
A tip for getting ground meat to cook small like the restaurants? Work with fresh meat, flatten out in pan like a pancake all the way to the edges. Then when it browns, try to turn it over in clumps, and begin breaking it up. Some people talk about using a masher, but the method I mentioned first, works for me.