Taco Bell Corp. is a California-based fast service restaurant chain that specializes in Mexican style fast food. Taco Bell--with 1995 sales in the United States of $3.5 billion dollars--held the largest share of the Mexican-style restaurant market in the United States. In mid-1997 the fast food chain was owned by the giant PepsiCo empire and was expected to soon become part of the restaurant holding company TRICON Global Restaurants, Inc., a far cry from its modest beginnings as a hot dog stand.



Pork and Bean Chalupas

Taco Bell Copycat Recipe

Pork and Beans:
2 1/2 cups pinto beans
3 pound pork roast
7 cups water
1/2 cup chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
2 (4 oz) cans of chopped green chilies
2 ounce jar of pimentos

Fry Bread:
5 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 cups milk

First, start the pork and beans. Rinse the beans to make sure they are clean. Put everything into a heavy stock pot. Cover and simmer for 5 hours, stirring about every hour. If the liquid cooks out too much, add a little more water. After the 5 hours, take out the roast and shred with a fork. Remove fat. Return the meat to the pot, stir and cooked uncovered for about 30 minutes.

Start the fry bread. Combine dry ingredients the bowl of a mixer. Slowly incorporate milk. Once dough starts forming a ball, dump onto floured surface and knead for 5 minutes. Then form the dough into a ball and rest on the counter for 5 to 10 minutes.

Heat up several cups of oil in a frying pan. Once the oil is hot enough, tear off small pieces of the dough (a little more than golf ball size). Stretch out without tearing. Roll out with a rolling pin till about 1/4 inch thick in the shape of a circle. Cut a couple of small slits in the center. Fry 1 or 2 two at a time 30 seconds on each side. Drain on paper towels.

When the pork and the fry bread are both done, serve up. Top with shredded lettuce, cheese, tomatoes, and sour cream.


Taco Bell Copycat Recipe

1 pound ground beef
1 envelope taco seasoning or homemade equivalent
8 ounces pepper jack shredded
8 ounces cheddar or colby shredded
8-10 tortillas
pico de gallo

Brown and drain the ground beef. Season with taco seasoning. Place some cheddar cheese on each tortilla (these are supposed to be extra cheesy). Spoon on some of the beef filling. Top with shredded pepper jack cheese. Spoon on a little pico de gallo. Roll each tortilla up and wrap in paper towel. Microwave 2 at a time for 1 minute.

New Menu Items at Taco Bell

Taco Bell New Items:

  • Volcano Quesarito (pictured): A quesadilla filled with melted cheese, seasoned meat, Latin rice, Lava Sauce, reduced fat sour cream, with choices of ground beef,shredded chicken or steak
  • Starburst Cherry Freeze: A Starburst Cherry flavored slushie

Availability: An unspecified limited time

Taco Bell New Item: 

  • Daredevil Loaded Griller: Seasoned beef, red tortilla strips, nacho cheese and choice of Mild Chipotle, Hot Habanero or Fiery Ghost Pepper sauce wrapped in a warm tortilla, $1

Availability: An unspecified limited time


Taco Bell New Item: 

  • Cap’n Crunch Delights, warm, light pastries coated with Cap’n Crunch Crunch Berries cereal and filled with sweet milk icing

Availability: Starting July 2,  2015 for an unspecified limited time


It’s been one year since Taco Bell shook up morning routines and launched its innovative Breakfast menu of Burritos, all in one AM Crunchwraps and Cinnabon Delights. Now, the brand is launching the Biscuit Taco on Thursday, March 26, 2015, and encouraging people to escape the same round breakfast sandwich by defecting to the next generation of breakfast at Taco Bell.

Taco Bell New Items:

  • Biscuit Tacos (pictured): Choice of :
  • Sausage, Egg and Cheese (369 calories)
  • Bacon, Egg and Cheese (380 calories)
  • Crispy Chicken with Country Gravy (388 calories)
  • Crispy Chicken with new signature Jalapeno Honey (471 calories)
  •  served in a folded biscuit, replacing the Waffle Taco
Availability: Permanent starting March 26, 2015

  • Chickstar: Warm flour tortilla filled with new premium marinated white meat crispy chicken breaded in tortilla chips, Cheddar cheese, lettuce and tomatoes, wrapped, grilled and served with choice of sauce
  • Crispy Chicken Grillers: The new chicken wrapped in a warm flour tortilla, grilled and served with choice of sauce.
  • Double Crispy Chicken Quesadilla: The new chicken combined with three cheese blend and creamy jalapeno sauce, served in a grilled tortilla
Sauce options include Mango BBQ, Creamy Chipotle or Bacon Ranch.

Availability: A limited time, until the end of April 2015


Taco Bell New Items:

  • Rolled Chicken Tacos (pictured): Seasoned shredded white-meat chicken rolled like a spring roll and available with choice of five sauces: spicy ranch, salsa, guacamole, nacho cheese sauce and reduced-fat sour cream, $1.99 for two and $3.99 for four

Availability: Through Dec. 14, 2014

  • Crunchwrap Sliders: A miniature version of the Crunchwrap Supreme, with seasoned meat, nacho cheese sauce, reduced-fat sour cream, lettuce, tomatoes and a crunchy tostada shell, wrapped in a flour tortilla and grilled, available in Beefy Cheddar, Spicy Chicken and BLT flavors, $1
Availability: Dec. 15 through early 2015


Taco Bell New Item

  • Starburst Strawberry Freeze, a slushy drink with Starburst strawberry flavor, $1.99-$2.29, depending on size.
Availability: An unspecified limited time

Grilled Breakfast Burritos

Taco Bell introduces Grilled Breakfast Burritos

The quick-service chain introduced three varieties of the burritos:

  • Bacon: Scrambled eggs and bacon topped with warm nacho cheese sauce, wrapped in a tortilla and grilled
  • Sausage: Eggs and a sausage patty wrapped in a tortilla and grilled, served with a side of syrup, similar to the chain’s Waffle Taco
  • Fiesta Potato: Scrambled eggs and breakfast potatoes with pico de gallo and nacho cheese sauce, wrapped in a tortilla and grilled

The items are priced at a recommended $1.29 and are available during breakfast hours, from 7 a.m. or earlier to 11 a.m.

The chain also introduced two other burritos. 

  • Grande Scrambler featuring scrambled eggs, seasoned potatoes, pico de gallo, sour cream, Cheddar cheese and a choice of bacon, sausage or steak. 
  • Cheesy Burrito includes scrambled eggs, extra cheese, bacon, sausage, steak or Fiesta Potatoes. The items are priced between $1.69 to $3.29, depending on the protein.

Since the national launch of breakfast in March, Taco Bell has promised to continue building its morning menu.

Last week, the chain said it is testing new Power breakfast options that emphasize protein, including a Steak Burrito or Bowl with extra meat and vanilla Greek yogurt with granola.

Cantina Steak Quesadilla

Taco Bell Copycat Recipes

Serves 1

3 tablespoons Mexican blend cheese
1 wedge The Laughing Cow Light Creamy Swiss cheese
5 jarred jalapeƱo slices, finely chopped
1 portabella mushroom cap (stem removed), sliced
2 oz. thinly sliced raw lean beefsteak filet
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash black pepper
1 medium large flour tortilla

Optional Toppings
sour cream

In a small bowl, combine shredded cheese, cheese wedge, and jalapeƱos. Stir until uniform.

Halve portabella slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portabella pieces, and cook and stir until softened and lightly browned, about 4 minutes. Add sliced steak, sprinkle with seasonings, and cook and stir for about 2 minutes, until just cooked through.

Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet. Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.

Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.