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.




Bacon A.M. Crunchwrap

Taco Bell Copycat Recipe

3 strips bacon, diced
2 tablespoons peanut oil
1 frozen hash brown patty
1 teaspoon butter
2 eggs, beaten
salt and pepper, to taste
1 gigantic flour tortilla or flour wrap
2 slices American cheese
1-2 tablespoons spicy ranch dressing
oyur favorite hot sauce, to taste

In a skillet over medium heat, brown bacon until crispy. Transfer to paper towels to drain and set aside. Allow pan to cool, then quickly clean fat out of pan with a clean paper towel. Add oil to skillet, and heat until shimmering. Add frozen hash brown patty and fry, flipping occasionally, until golden brown and crunchy. Transfer to paper towel to drain, and again, clean pan with paper towels.

Add butter to pan, then eggs, salt, and pepper. Stir occasionally with spatula until eggs scramble. Remove from heat and set aside.

To assemble and fold: Heat tortilla in microwave for a few seconds until soft and pliable. Top with one slice of the cheese, then the scrambled eggs, then the bacon. Top with the fried hash brown patty, and as much of the spicy ranch and hot sauce as you'd like. Fold the top part of the tortilla down so it covers the filling halfway, then, moving clockwise, continue folding the tortilla into a hexagonal shape. Transfer seam side down to a skillet over medium high heat. Press down with a spatula or another pan, and grill until sealed and beginning to brown, about 1 to 2 minutes on each side. Serve with additional hot sauce.

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

Taco Bell Restaurant Copycat Recipe

1 package of 12 inch burrito shells

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
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.