And that’s actually not all that weird. That would be oil, vinegar, and various spices to me. Or a mayo-and-pickle based condiment. So not a dry seasoning, but, yes, there are such things as sandwich dressings and spreads.
I find that when I’m cooking something, and it seems like it’s missing something that I can’t quite put my finger on, it’s usually that it needs more garlic. I like to grill about half of it with the meat, and put the other half in right at the end of cooking, because cooked and raw garlic have different flavor profiles.
Of course, but not one, generic sandwich seasoning. We season our dishes with quite a variety of different herbs, spices and other ingredients but they are specific to that particular dish that will become the taco.
Yes, but we do have generic sandwich spreads here. See here. Or what is simply known as “Miracle Whip.” Yes, I get what you’re saying: "You crazy Americans bastardizing our cuisine by creating something called “taco seasoning.” But this happens with cuisines everywhere. Like I said, when I go abroad, I sometimes shake my head at what is labeled as “American.” This happens interculturally everywhere. There’s nothing exceptional or weird about it.
Here’s a pretty standard US “taco seasoning” recipe:
Personally, I’m not a fan of spice blends. I prefer to add a dash of this and a bit of that until I’m satisfied. But your average US consumer likes things pretty much the same across the nation, flavor-wise.
There was an effort in the 1960’s to sell “foreign” foods by US companies.
Pseudo Chinese was made by “Chung King”. Bean sprouts and celery, to which the housewife added meat.
“Old El Paso” and another company the name of which I do not remember, sold taco shells, corn torillas fried into a U shape, with “taco seasoning”, a thickening agent and mild pepper. The housewife added ground beef.
The actual Mexican restaurants here, like Tortas Mexican (Mexican sandwiches) serve, as you describe, meat in a soft taco with onions and cilantro. There are sauces on the table of various heat. They are usually surprised to have cheese dip requested, which is a USA dish, my Wife assures me.
Someone, somewhere in the USA decided that “Mexican” food should be hot, and hence the various recipes described here.
A US restaurant chain, Taco Bell, serves things like burritos that consist of a small amount of meat, a little more beans, and a lot of lettuce.
Chung King also had rice noodles and soy sauce in packets. For a long time, that was the only way to find soy sauce in the United States.
Taco Bell also adds vast amount of shredded cheese with the lettuce.
CBEscapee has been involved in these conversations long enough to know all this. I doubt he is unaware.
Is this where I mention Penzey’s Sandwich Sprinkle? 
Excuse the heck out of me!
No offense to you.
I see the bullshit as all the peppery seasoning recommended. Perhaps that is “Tex Mex” which may or may not be offensive.
Perhaps, obviously, that is what most citizens of the USA expect from so called Mexican food.
So I get the idea that the taco seasoning packages are meant to be added to ground beef or are they used with other meats like chicken or pork or fish?
There’s “chili” seasoning, too (as if that subject weren’t already a can of worms). I bought a packet once and found that it wasn’t very spicy, and adding more just made things worse. It reminded me of the dust at the bottom of a bag of Doritos. I decided it wasn’t a very good idea when I noticed that it was made by a German or Dutch company. Nothing against such companies, of course.
Yeah, spicy paprika (pimentón picante) adds some depth and bite; too much if not used sparingly.
Go take a look at what the Japanese did to pizza, and try to say we’re bad about this.
But do they label it as “Italian” Pizza even while they’re inflicting corn, potato and mayo on it?
Typically, it’s used with ground beef, but it can be used with chicken, pork, whatever you want. Think of it as generic Tex-Mex seasoning, like how you have “Italian seasoning.” In America, the main flavors associated with Mexican food are chile peppers and cumin. Taco seasoning isn’t actually all that far off from chili powder, to be honest.
I don’t know about that, but the Germans apparently think corn is part of “American style” pizza. Or that tuna and red onions is apprarently indicative of a “California pizza.”
Or how I went to a '50s style American diner in Budapest (cheesy memorabilia included), ordered a hamburger, and got served an open faced sandwich for some reason. (This one I really didn’t understand, since there were plenty of burger places in town, so how in the hell did someone think a hamburger in a 50s diner would be served open faced?)
Or how in Eastern Europe, “French salad” is a pile of peas and carrots in mayonnaise. I’m pretty sure that’s not a common salad in France, but I could be wrong.
Food gets adapted or massacred (however you want to look at it) everywhere.
I remember one time at a sandwich shop in Montana, I mentioned that they were the only place I’d ever found outside of the Philadelphia area that made a proper Philadelphia cheesesteak. The response? “Oh, no, we don’t make Philadelphia cheesesteaks. We don’t put lettuce and tomato on them.” Exactly!
Try adding a tsp or so of cacao or unsweetened chocolate as well. It gives your taco filling a dark, rich colour and the astringency cuts the richness of the meat and enhances the rest of the spices. Kinda like a mole sauce but much easier.