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.

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Taco Bell Launches Queso



Taco Bell has launched two new menu items with queso. For the first time, the chain is offering a green chili queso with two new limited ­time dishes:

The Steakhouse Burrito, with a double portion of grilled marinated steak, includes sour cream, bacon, potato bites, and a three­cheese blend. It is served with chips and a ramekin of green chile queso, for a recommended $5.99.

The Steakhouse Queso Nachos includes a double portion of steak, along with seasoned beans, three­cheese blend, and green chile queso, all served over nacho chips and topped with guacamole, sour cream and pico de gallo, for a recommended $5.99.

And, because just about anything is improved by a dip in queso, the mildly spicy, liquidy cheese can
also be requested as a side to any dish, or alone with chips.

Taco Bell’s version, which took six months and more than 20 iterations to perfect, is made with processed cheese that has been spiked with garlic, onion and jalapeno, as well as tomatillos and cayenne. The flavor is rounded out with the addition of roasted chiles.

7 Layer Burrito


7 LAYER BURRITO 
Taco Bell Restaurant Copycat Recipe

Shell:
1 package of 12 inch burrito shells

Filling:
1 can of refried beans (make the consistency thinner by adding water since it will be too thick if you just take it straight from the can after heating)
shredded lettuce
chopped tomatoes
guacamole
shredded Monterey Jack cheese
Mexican rice
sour cream

In the middle of the shell, put some refried beans, followed by the rice, then the cheese, sour cream, guacamole, lettuce and tomatoes and roll up.



Restaurant Style Mexican Rice:
1 (28 oz.) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower
2 cups long grain white rice
1-2 chile peppers, such as jalapeƱo or serrano, seeded and minced
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and saute, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapenos and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges. Serves 6-8.

Taco Bell Border Sauce Recipes


Border Sauce - Mild
Taco Bell Restaurant Copycat Recipe

3 cups water
2 teaspoons cornstarch
1 6-ounce can tomato paste
3 tablespoons white distilled vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper


Dissolve cornstarch in water in a medium saucepan. Add the remaining ingredients and stir well. Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes. Turn off heat and cover until cool. Keep in a covered container in the refrigerator to store.  Makes 3 cups.



Border Sauce - Fire
Taco Bell Restaurant Copycat Recipe

1 (6 oz.) can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons canned jalapeno slices, finely minced
1 tablespoon chili powder
1 tablespoon dried onion flakes
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
1 dash garlic powder

Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
Add the remaining ingredients and stir until combined. Heat mixture over medium high heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.
When sauce has cooled, pour it into a sealed container and refrigerate. Makes 3 cups.

Fresco Crunchy Tacos



FRESCO CRUNCHY TACOS
Taco Bell Restaurant Copycat recipe

Beef Filling:
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground sirloin

Tacos:
12 taco shells
1/2 head iceberg lettuce, shredded
1 cup Taco Bell Pico de Gallo

To make the Beef Filling: Mix together all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.

Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.

To build the Tacos: If you like, you can refresh the taco shells in the oven at 350 degrees for 7 to 10 minutes. Top tacos with plenty of fresh lettuce and pico de gallo.

Spicy Potato Taco



SPICY POTATO TACO
Taco Bell Restaurant Copycat Recip

1 tablespoon olive oil
1 heaping tablespoon white flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
soft taco tortillas
lettuce, shredded
tomatoes, diced
Colby Monterrey Jack shredded cheese
Spicy Chipotle Sauce (See recipe below)

Preheat oven to 400 degrees.Place the potatoes in a bowl and toss with olive oil.

In another bowl, mix together the white flour, onion powder, garlic powder, paprika, and cayenne pepper. Toss with the potatoes until coated. Spread potatoes on a lightly oiled cooking sheet.
Cook for 10 minutes, flip, and then cook for another 10 minutes.

While the potatoes are cooking, heat a frying pan. Once fully heated, place tortillas on it and cook for about a minute on each side. No oil needed. Prepare chipotle sauce.

Once the potatoes are done, let cool a few minutes then assemble tacos - tortilla, a spoonful of chipotle sauce, potatoes, lettuce, tomatoes, and cheese.

Taco Bell Spicy Chipotle Sauce:
1/4 cup sour cream or plain Greek yogurt
1/2 tablespoon white vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon chili powder

Combine all ingredients in a small bowl and mix together until combined.
Store in an airtight container in the refrigerator.