I have collected a boat load of Taco Bell Recipes over the years. None are tried.
I hope some of these will help.
Chalupas Like Taco Bell
Indian fry bread:
2-1/2 Cups flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Tablespoon vegetable shortening
1 Cup milk
oil (for deep frying)
Chalupa Supreme filling:
1 Pound ground beef
1/4 Cup flour
1 Tablespoon chili powder
1 Teaspoon paprika
1 Teaspoon salt
1 Tablespoon dried onion flakes
1/2 Cup water
oil, for deep-frying
sour cream
shredded lettuce
shredded cheddar cheese or monterey jack cheese
diced tomatoes
.
To make Indian Fry Bread: Mix dry ingredients together. Cut in shortening;
then add milk.
Shape dough into a long cylinder; cut into 8 equal parts. Flour hands, then
work the pieces into 6-inch tortillas.
Fry in oil until golden brown.
To Make filling: Mix dried onion with water in a small bowl and let stand
for five minutes.
Combine ground beef, flour, chili powder, paprika, and salt; mix well. Add
onions and water; mix again.
In a skillet, cook beef mixture until browned. Stir often while cooking so
no large chunks form; it should be more like a paste. Remove from heat and
keep warm.
Build Chalupas starting with meat, then sour cream, lettuce cheese, and
tomatoes in that order. Top with hot sauce or salsa if desired.
Servings: 4
***
Taco Bell Taco Spice Mix-1
1/4 Cup flour
2 Tablespoons chili powder
2 Tablespoons paprika
2 Tablespoons minced onion
1 Tablespoon cumin
1/2 Tablespoon salt
1-1/2 Teaspoons garlic powder
1-1/2 Teaspoons sugar
1 Teaspoon cayenne pepper
1 Teaspoon ground oregano
Combine all ingredients in a small bowl. Store in an air tight container.
To use: Brown 1 lb ground beef in a large skillet. Drain. Add 4 tbsp of
seasoning and 2/3 cup of water; mix thoroughly. Bring to a boil and reduce
heat to low and simmer, uncovered, 7 to 10 minutes, stirring occasionally.
***
Taco Bell Taco Seasoning -2
2 Tablespoons flour
2 Teaspoons chili powder
1-1/2 Teaspoons dried minced onion
1-1/4 Teaspoons salt
1 Teaspoon paprika
3/4 Teaspoon crushed beef bullion cube
1/4 Teaspoon sugar
1/4 Teaspoon cayenne pepper
1/4 Teaspoon garlic powder
Dash onion powder
Combine all of the ingredients in a small bowl. Prepare taco meat
using 1 pound of ground beef
Brown ground beef; drain. Add seasoning mix and
3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10
minutes, stirring occasionally. Heat taco shells or tortillas as directed
on package. Serve with your favorite taco toppings.
***
Taco Bell Burrito Supreme
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
1 Dash garlic powder
1/2 Cup water
1 Can refried beans, (16 ounce)
eight 10-inch flour tortillas
1/2 Cup enchilada sauce
3/4 Cup sour cream
2 Cups shredded lettuce
2 Cups shredded cheddar cheese
1 Medium tomato, diced
1/2 Cup diced yellow onion
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands
to thoroughly mix the ingredients into the ground beef. Add the seasoned
beef mixture to the water in a skillet over medium heat. Mix well with a
wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6
minutes, or until browned. The finished product should be very smooth,
somewhat pasty, with no large chunks of beef remaining. Heat the
refried beans in a covered container in the microwave set on high
temperature for 1 1/2 to 2 minutes. Place the flour tortillas on a plate
and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the
microwave on high temperature. Build each burrito by first spreading
about 1/4 cup of refried beans on the center of a heated flour tortilla.
Spread one-eighth of the meat mixture over the beans, then pour about a
tablespoon of the enchilada sauce over the meat. Stir the sour cream
well, so that it is smoother, then spread about 1 1/2 tablespoons onto the
burrito. Arrange some of the lettuce, cheese, tomato and onion onto the
tortilla, and then you're ready to roll. Fold the end of the tortilla
closest to you over the filling ingredients. Fold either the left or right
end over next. Then fold the top edge over the filling. You will be leaving
one end of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Servings: 8
***
Taco Bell Green And Red Sauces
Taco Bell Green Sauce
1 Pound fresh tomatillos
3 Large jalapeno peppers, seeded
1 Medium onion, chopped
2 Cloves garlic
6 sprigs of cilantro, stems removed
2 Cups chicken broth
1 Tablespoon vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and
peppers in chicken broth for 10 minutes. Strain, reserving broth
Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally
~~~
Taco Bell (Red) Hot Sauce
1 (6 ounce) can tomato paste
3 Cups water
2 Teaspoons cayenne pepper
1-1/2 Tablespoons chili powder
2-1/2 Teaspoons salt
2 Teaspoons cornstarch
2 Teaspoons distilled white vinegar
1 Tablespoon minced dried onions
2 Tablespoons canned jalapeno slices
Combine the tomato paste with the water in a saucepan over medium heat. Stir
until smooth. Add the cayenne pepper; chili powder, salt cornstarch,
vinegar, and dried onion and stir. Chop the jalapeno slices very fine. You
can use a food processor, but don't puree. The best kind of jalapenos to use
are those bottled for nachos or pizza. Add them to the mixture. Heat the
mixture to boiling. Continue to stir about 3 minutes and remove from heat.
Let the sauce stand until cool, and then put in a tightly sealed container
and refrigerate. This will last for 1 to 2 months.
Makes 3 cups.
~~~
Taco Bell Fire Border Sauce
1 Can tomato paste, (6 ounce)
3 Cups water
3 Tablespoons vinegar
3 Tablespoons finely minced canned jalapeno slices
1 Tablespoon chili powder
1 Tablespoon dried minced onion
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, poured it into a sealed container and refrigerate.
Per Serving (excluding unknown items): 182 Calories; 2g Fat (9.5% calories
from fat); 6g Protein; 43g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;
5397mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
~~~
Taco Bell Mild Border Sauce
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 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 refirgerator to store.
Makes 3 cups
***
Taco Bell Meat Tacos
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
1 Dash garlic powder
1/2 Cup water
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands
to thoroughly mix the ingredients into the ground beef. Add the seasoned
beef mixture to the water in a skillet over medium heat.
Mix well with a wooden spoon or spatula, and break up the meat as it cooks.
Heat for 5 to 6 minutes, or until browned. The finished product should be
very smooth, somewhat pasty,with no large chunks of beef remaining.
***
Taco Bell Soft Tacos
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
1 Dash garlic powder
1/2 Cup water
12 soft taco flour tortillas (6-inch
tortillas)
2 Cups shredded lettuce
1 Cup shredded cheddar cheese
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
Add the seasoned beef mixture to the water in a skillet over medium heat.
Mix well with a wooden spoon or spatula, and break up the meat as it cooks.
Heat for 5 to 6 minutes, or until browned. The finished product should be
very smooth, somewhat pasty, with no large chunks of beef remaining.
Heat the flour tortillas in your microwave for 20 - 30 seconds, or until
warm.
Build each taco by spooning 2 to 3 tablespoons of the meat into a warm
tortilla. Spread some of the shredded lettuce over the meat and then
sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately.
Per Serving (excluding unknown items): 151 Calories; 11g Fat (66.8% calories
from fat); 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 38mg
Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Serving Ideas : For crispy tacos, just replace the flour tortillas with
crunchy corn shells. Place them in your oven at 375 degrees for 5 minutes to
heat.
***
Taco Bell Taco
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
Dash garlic powder
1/2 Cup water
12 taco shells
2 Cups shredded lettuce
1 Cup shredded cheddar cheese
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands
to thoroughly mix the ingredients into the ground beef. Add the seasoned
beef mixture to the water in a skillet over medium heat. Mix well with a
wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6
minutes, or until browned. The finished product should be very smooth,
somewhat pasty, with no large chunks of beef remaining. Heat the taco
shells in a 375 degree oven for about 5 minutes. Build each taco by
spooning 2 to 3 tablespoons of the meat into a warm shell. Spread some of
the shredded lettuce over the meat and then sprinkle some cheese over the
top. Repeat with the remaining ingredients and serve immediately.
***
Taco Bell Chicken Fajita with Fajita Seasoning Mix
Seasoning Mix
1 Tablespoon corn starch
2 Teaspoons chili powder
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon sugar
3/4 Teaspoon crushed chicken bullion cube
1/2 Teaspoon onion powder
1/4 Teaspoon garlic powder
1/4 Teaspoon cayenne pepper
1/4 Teaspoon cumin
Combine all of the seasoningmix ingredients in a small bowl
Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips
2 Tablespoons oil
1/3 Cup water
1 green bell pepper, cut into strips
1 Medium onion, sliced
Prepare the fajitas using the same directions found on the package of the
original seasoning mix:
Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes
on medium-high heat. Add Taco Bell Fajita Seasoning Mix, water, green pepper and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.
Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute. Spoon chicken mixture onto each tortilla. Top as desired
with Taco Bell salsa. Roll up tortillas.
***
Taco Bell Mexican Pizza
1/2 Pound ground beef
2 Tablespoons all-purpose flour
1-1/2 Teaspoons chili powder (Spanish blend is best)
3/4 Teaspoon salt
1/4 Teaspoon dried, minced onion
1/4 Teaspoon paprika
Dash garlic powder
Dash onion powder
2 Tablespoons water
8 Small (6" diameter) flour tortillas
1 Cup Crisco shortening or cooking oil
1 16-ounce can refried beans
1/3 Cup diced tomato
2/3 Cup mild Picante salsa
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey jack cheese
1/4 Cup chopped green onions
1/4 Cup sliced black olives
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, dried onion, paprika, garlic powder and onion powder. Use your hands
to thoroughly incorporate everything into the ground beef.
Preheat a skillet over medium heat. and add the ground beef mixture to
the pan along with the water. Brown the beef mixture for 5-6 miutes, using a wooden spoon or spatula to break up the meat as it cooks.
Heat oil or Crisco shortening in a frying pan over medium-high heat. If
oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for
about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.
Heat refried beans in a small pan over the stove or in the microwave.
Preheat oven to 400 degrees.
When meat and tortillas are done, stack each pizza by first spreading
about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to
1/3 cup of meat, then another tortilla. Coat your pizzas with two
tablespoons of salsa on each then split up the tomatoes and stack them on
top. Next divide up the cheese, onions and olives, stacking in that order.
Place pizzas in your hot oven for 8-12 minutes or until cheese on top is
melted.
***
Taco Bell Baja Sauce
1/4 of a red bell pepper, seeded and coarsely chopped
1 Large jalapeno, chopped in half
2 Tablespoons diced Spanish onion
1 Cup mayonnaise
1 Tablespoon vinegar
1/4 Teaspoon cracked black pepper
Dash garlic powder
Dash cumin
Using a food processor, puree peppers and onion. Mix 1 cup mayonnaise and 4
teaspoons of the vegetable puree in a medium bowl. Add remaining ingredients
and mix well. Chill for several hours to let flavors develop. Makes 1 cup.
***
Taco Bell Burrito Supreme
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon paprika
1/2 Teaspoon diced minced onion
1/4 Teaspoon onion powder
Dash garlic powder
1/2 Cup water
1 16 ounce can refried beans
8 10 inch flour tortillas
1/2 Cup enchilada sauce
3/4 Cup sour cream
2 Cups shredded lettuce
2 Cups shredded cheddar cheese
1 Medium tomato, diced
1/2 Cup diced yellow onion
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion paprika, onion powder, and garlic powder. Use ayour
hands to thoroughly mix t ingredients into the ground beef.
Add the seasoned beef mixture to the water in the skillte over medium
heat. Mix well with a wooden spoon or spatula, and break up the meat as it
cooks. Heat for 5-6 minutes, or until browned. The finished product should
be very smooth, somewhat pasty, with no large chunks of beek remaining.
Heat up the refriedbeans in a covered container in the microwave set on
hit for 1 1/2 to 2 minutes.
Place the flour tortillas on a plate and cover with plastic wrap. Heat
the tortilla for 30-45 seconfs in the microwave on hig
Build each burrito by first spreading about 1/4 cup of the refried beans
on the center of a heated tortilla. Spread one-eighth of the meat mixture
over the beans, then pour about a tablespoon of the enchilada sauce over the
meat.
Stir the sour cream well, so that it is smoother,then spread about 1 1/2
tablespoon onto the burrito. Arrange someof the lettuce, cheese,tomato,
andonion onto the tortilla, and then you're ready to roll.
Fold the end of the tortilla clossest to you over the
fillingingredients. Fold either theleft of right end over next. Thenfold
the top edge over the filliing. You will be leaving one end of the burrito
open and unfolded. Repeat with the remaining ingredients and serve
immediately.
Servings: 8
***
Taco Bell Chicken Quesadilla
Creamy Jalapeno Sauce
1/4 Cup mayonnaise
2 Teaspoons minced jalapeno slices (nacho slices)
2 Teaspoons juice from jalapeno slices (nacho slices)
3/4 Teaspoon sugar
1/2 Teaspoon paprika
1/2 Teaspoon cumin
1/8 Teaspoon cayenne pepper
1/8 Teaspoon garlic powder
Dash salt
4 chicken breast tenderloins
4 Large flour tortillas (10-inch)
1 Cup shredded cheddar cheese
1 Cup shredded monterey jack cheese
2 Slices American cheese
Prepare creamy jalapeno sauce by combining all ingredients in a small
bowl. Cover and chill so that flavors develop. Stir occasionally. Preheat
your barbecue grill to medium heat. Rub chicken tenderloins with
vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to
5 minutes per side. When chicken is done, slice it very thin. When you
are ready to build your quesadillas, preheat a 12-inch skillet over medium
low heat. When the pan is hot lay one tortilla in the pan. Arrange about
1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on
half of the tortilla. Tear up half a slice of American cheese and arrange it
on the other cheeses. Arrange about 1/4 cup of sliced chicken over the
cheeseSpread about 1 tablespoon of jalapeno sauce over the tortilla on
the half with no ingredients on it. Fold the sauced-covered half of the
tortilla over onto the ingredients on the other half and press down with a
spatula. Cook for about 1 minute, then turn the quesadilla over and cook for
a couple more minutes or until the cheese inside is melted. Slice into four
pieces and serve hot. Repeat with the remaining ingredients.
***
Taco Bell Enchirito-1
1 Pound ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
Dash garlic powder
1/2 Cup water
1 16-ounce can refried beans
10 to 12 small flour tortillas (fajita size)
1/4 onion, diced (about 1/2 cup)
1 10-ounce can La Victoria red chile sauce
2 Cups shredded cheddar cheese
1 2 ounce can sliced black olives
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands
to thoroughly mix the ingredients into the ground beef.
Add the seasoned beef mixture to the water in a skillet over medium heat.
Mix well with a wooden spoon or spatula, and break up the meat as it cooks.
Heat for 8 to 10 minutes, or until browned. The finished product should be
very smooth with no large chunks of beef remaining.
Heat up the refried beans in a medium sauce pan over medium heat, or in
the microwave for a couple of minutes on high.
Warm the tortillas in a steamer, or wrap them in a moist towel and
microwave for 1 minute on high. You may also heat up the tortillas
individually by placing them in a hot pan over medium heat for about 15
seconds per side.
Spoon about 3 tablespoons of refried beans down the center of each
tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a
couple teaspoons of minced onion.
Fold the two sides of the tortilla over the beans and meat and flip the
tortilla over onto a plate.
Spoon a couple tablespoons of red sauce over the top of the tortilla,
then sprinkle on a couple tablespoons of the shredded cheddar cheese.
Heat up the dish for 30 to 45 seconds in the microwave, or until the
cheese on top begins to melt. Repeat with the remaining ingredients.
Servings: 10
***
Taco Bell Enchirito -2
1 Pound Ground beef
1/4 Teaspoon Salt
1 Teaspoon Chili powder
1/2 Tablespoon Dried minced onion
1 Can Refried beans 30 oz
1/4 Diced onion
1 Can La Victoria enchilada sauce
2-1/2 Cups Shredded cheddar cheese
1 Can Sliced black olives (2 oz.)
1 Package Flour tortillas (10 or 12")
Slowly brown the ground beef in a skillet using a wooden spoon or spatula to
separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 tsp.
diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla
over the beans. Place the tortilla onto a plate. Spoon 3 tbs. enchilada
sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top
with 3 olive slices.
