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.




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

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

  • 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.

Caramel Apple Empanada

Taco Bell Copycat Recipe

Apple Mixture
3 apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon

3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:  Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five minutes. Lower heat and let simmer until apples are soft. Using a potato masher, coarsely mash apples. Set aside.

Crust: Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce: Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly: Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside. Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into. Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit. Bake at 400 degrees for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.