WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

• Faster than a drive-thru run (and way more satisfying)
  
• That avocado ranch is creamy, tangy, and addictive
  
• Easy to customize with what you have on hand
  
• Perfect balance of warm, fresh, and crunchy
  
• Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

• Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
  
• Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
  
• Black Beans: Rinse them well to keep the flavor clean, not muddy.
  
• Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
  
• Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
  
• Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

• Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
  
• Pair with our Restaurant Style Salsa for dipping or drizzling.
  
• Serve with Mexican street corn salad on the side for crunch
  
• A cold Mountain Dew Baja Blast balances the richness perfectly.
  
• Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

TOOLS NEEDED

• Cast Iron Skillet or Grill Pan: For a good sear on the steak.
  
• Blender or Food Processor: To get that dressing smooth and creamy.
  
• Mixing Bowls: For prepping and holding ingredients.
  
• Knife and Cutting Board: For chopping steak and veggies.
  
• Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

• cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
• food processor will make the avocado ranch dressing super creamy
• box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

• 1 cup Mexican red rice prepared
• 1/2 cup black beans rinsed and drained
• 3 ounces strip steak cooked and chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup cheddar cheese shredded (about 1 ounce)
• 1/2 cup romaine lettuce chopped
• 1/8 cup diced tomatoes
• 2 tablespoons guacamole
• 2 tablespoons sour cream

For the creamy avocado ranch dressing:

• 1/2 cup sour cream
• 1/2 cup water
• 2 tablespoons buttermilk powder
• 1 ripe avocado pitted, peeled, and chopped
• 1 teaspoon lemon juice
• 1/4 fresh jalapeño chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chives or green onion chopped

Instructions

• PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
• REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
• MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
• WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
• BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
• ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
• ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
• SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAJA BLAST MOUNTAIN DEW COPYCAT

• Tastes shockingly close to the original
  
• Ready in five minutes flat
  
• Three ingredients, no guesswork
  
• Cheap, fun, and endlessly nostalgic
  
• Perfect for parties, movie nights, or taco night

Mountain Dew Baja Blast

Instead of driving to Taco Bell for a Baja Blast, grab some supplies on your next grocery run and make one at home!

This is one of those drinks that just makes people happy. It’s bright. It’s cold. It’s sweet in that very specific way that immediately takes you back.

And the best part is how easy it is… equal parts, lots of ice, and you’re done.

I love this for taco night because it feels special without trying too hard. No syrups, no simmering, no “wait for it to chill.” You pour, you stir, and suddenly everyone’s asking if you made more.

Mountain Dew Baja Blast soda is not subtle. It’s fun on purpose. And it just works!

INGREDIENT NOTES

• Mountain Dew: This is the backbone, so don’t try to swap it.
  
• Sprite: Lightens and sharpens the citrus. Any lemon-lime soda works here.
  
• Mountain Berry Blast Powerade: This is the secret! It gives Baja Blast Mountain Dew its tropical vibe.
  
• Ice: A full glass matters. This drink should be ice-cold!

VARIATIONS

Pitcher Version: Multiply all measurements evenly and pour over ice when serving.

Extra Tart: Add a squeeze of fresh lime juice.

Less Sweet: Use diet lemon-lime soda.

Frozen: Blend Mountain Dew Baja Blast soda with ice for a slushy version.

Party Punch: Add pineapple juice for a tropical crowd-pleaser.

Low-Sugar: Use diet Mountain Dew and Powderade Zero.

SERVING SUGGESTIONS

• Pour yourself an ice-cold glass to go with tacos, burritos, or nachos.
  
• Mountain Dew Baja Blast is also great with pizza or burgers.
  
• Recreate your drive-thru order with a Crunchwrap Supreme or Beef Quesarito.
  
• Perfect for game day spreads.
  
• Fun non-alcoholic option at parties.

MOUNTAIN DEW TACO BELL BAJA BLAST FAQ

This DIY recipe for Mountain Dew Taco Bell Baja Blast works because you’re balancing sweetness, acidity, and carbonation.

Original Mountain Dew brings citrus and sugar. Sprite adds brightness and fizz without overpowering.

The Powerade adds tropical flavor and a touch of salt, which actually makes the drink taste more refreshing and less flat.

Ice is doing real work here too… chilling fast, slightly diluting, and keeping everything crisp.

The key is equal parts and a gentle stir. You want integration, not lost bubbles. When it’s right, the flavor hits immediately and finishes clean instead of syrupy.

It’s not complicated. It’s just smart ratios.

TOOLS NEEDED

• Tall Glass: Gives room for ice and fizz.
  
• Measuring Cup: Keeps the ratio just right.
  
• Spoon: A gentle stir only.
  
• Pitcher (optional): Great for parties!

Enjoy!

With love, from our simple kitchen to yours.

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Mountain Dew Baja Blast (Copycat Recipe)

Mountain Dew Baja Blast is a refreshing, tropical soda found exclusively at Taco Bell. Recreate it at home with just 3 simple ingredients!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 70cal

Author Donna Elick

Ingredients

• 3 ounces Mountain Dew
• 3 ounces Sprite
• 3 ounces Mountain Berry Blast Powerade
• Ice

Instructions

• FILL GLASS: Fill a tall glass completely with ice.
• POUR: Add 3 ounces Mountain Dew, 3 ounces Sprite, and 3 ounces Mountain Berry Blast Powerade to the glass.
• STIR: Stir gently for about 5 seconds, just until combined.
• SERVE: Serve immediately.

Notes

Ratio Tip: Use equal parts of all three sodas for the closest Taco Bell flavor.

Make It a Pitcher: For parties, multiply the ingredients evenly and serve from a pitcher or punch bowl over ice.

Garnish Idea: Add a squeeze of lime, lemon, or a small wedge of pineapple for a fun tropical twist.

Nutrition

Serving: 1 | Calories: 70cal | Carbohydrates: 18g | Protein: 0.2g | Sodium: 17mg | Sugar: 17g | Calcium: 3mg | Iron: 0.04mg

Originally published June 2021, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mountain Dew Baja Blast (Copycat Recipe) appeared first on The Slow Roasted Italian.

Everyone loves the flavors offered on Taco Bell’s menu, but so many people overlook the power of the sauce! 

It’s so much more than just a “mild sauce packet” option, as the sauce flavor literally pairs perfectly with most of the menu items! 

You can use this sauce on a soft taco, a cheesy gordita crunch, burritos, and nachos – and it’s easy to pair with sour cream, creamy jalapeño sauce, melted cheese, and spicy foods.

Even if you’re a fan of the “fire sauce” from Taco Bell, you’re going to love the flavor of this homemade option! You can even use it as an option for a spicy enchilada sauce! 

I’m a true Taco Bell lover, and I can assure you that I’ll add this sauce to any serving of food.

The good thing is that once you make your own hot sauce, you can toss out all the hot sauce packets that you have in your drawer! 

Taco Bell Sauce

I love Mexican food, so you better believe that Taco Bell™ is one of my favorite fast-food joints! 

Now, of course, I realize that it’s not the most authentic — but it’s certainly tasty. It’s perfect for easy serving and a yummy topping for all types of foods. 

Longtime readers of the blog know that I love making my own, homemade versions of my preferred takeout meals. 

I’ve already shared recipes for Taco Bell Power Bowls, their Mexican pizza, and the infamous Burrito Supreme.

Next up? Taco Bell sauce!! (and while this is in no shape or way general nutrition advice, it’s safe to say that any actual human would agree that the flavors of this sauce are so much better than any combination of tomato paste, salsa, etc that you’ll find added to so many other Mexican recipes and dishes – I love the YUM factor!) 

This red sauce Taco Bell copycat packs a punch thanks to the chili powder and cayenne pepper. 

Use it as a condiment on a variety of different dishes, from tacos and burritos to quesadillas and grilled chicken or steak!

Ingredient Notes and Substitutions

Here are the simple ingredients needed to make Taco Bell’s chipotle sauce. It’s a mild taco sauce! People will be looking for the Taco Bell logo once they taste this sauce because it tastes just like the real deal! 

• Tomato Sauce – The base of this Taco Bell red sauce recipe is tomato sauce! It adds color and flavor to the overall results.
  
• Chipotle Chili Powder – Earthy, smoky, and complex, chipotle chili powders gives your sauce a hit of heat! 
  
  You can play around with the quantities to achieve your preferred spice level. The chili pepper is hot, so be aware of the heat! 
  
• Cayenne Pepper – Same with the cayenne pepper. 
  
  It’s quite spicy, so if you’re after a milder Taco Bell sauce, either omit it completely or use less than is directed on the recipe card.
  
• Other Spices & Seasonings – Cumin, onion powder, granulated garlic, and paprika complete the ensemble of seasonings you’ll need for this recipe. 
  
  Alternatively you could use fresh garlic or onion instead. Simply sauté them in a little olive oil before adding the other ingredients to the pan.
  
• White Vinegar – Adds a touch of tang! It’s sharp and acidic and complements the other ingredients perfectly. 

Tips for Making Taco Bell Red Sauce at Home

• Pay attention!

Taco Bell sauce comes together very quickly, so you need to keep a watchful eye on the heat level. 

After you bring the sauce to a simmer, reduce the heat to low. It’s important to maintain a gentle simmer to keep it from burning. Don’t forget to stir too!

• Do a taste test (or a few).

Taste your Taco Bell sauce periodically as it simmers to see if you need to adjust the seasonings.

If you want it spicier, add more chili powder or cayenne. If it needs more balance, add a splash of extra vinegar. 

Remember: it’s easier to adjust the flavors while it’s cooking than after it’s done!

• Consider making it a few hours before you need it.

The flavors in this Taco Bell red sauce recipe develop over time, so it’s even more delicious when you make it in advance!

If you have the time, make it a few hours before you’ll need it, then let it rest in the fridge before using. It’ll be a whole lot more flavorful that way!

Storing and Freezing Red Sauce from Taco Bell

Make sure that the sauce has cooled completely before placing it in a glass jar with a lid or another type of airtight container. It will keep in the fridge for up to 2 weeks!

You could also freeze extra sauce for up to 2-3 months. I love the idea of putting it in an ice cube tray to portion it out into smaller servings! 

Or, store a whole batch in a freezer-safe Ziploc bag. When you’re ready to use it the next day or month, let it thaw in the refrigerator overnight.

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Taco Bell Red Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Mild Taco Bell Red Sauce Copycat Recipe

Taco Bell Sauce makes tacos, burritos, and more so much better!! Make my spicy Taco Bell red sauce recipe to keep on hand for up to 2 weeks!

Course Sauce

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 makes 1 1/2 cups

Calories 12cal

Author Donna Elick

Equipment

• medium saucepan
• mason jar

Ingredients

• 15 ounce can tomato sauce
• 2/3 cup water
• 1 teaspoon chipotle chili powder
• 2 teaspoons cumin powder
• 1 teaspoon onion powder
• 1 teaspoons granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons white vinegar

Instructions

• In a medium saucepan, add all of the ingredients. Stir well to combine.
• Place the saucepan over medium heat and bring the mixture to a simmer.
• Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
• Allow the sauce to cool slightly before transferring the sauce to a jar or container.
• Once cooled, the Taco Bell Red Sauce is ready to serve. Use it immediately or store it in the refrigerator for up to 2 weeks.

Notes

Adjust the spiciness of the sauce by increasing or decreasing the amount of chipotle chili powder and cayenne to suit your taste preferences.

This sauce develops its flavors over time, so its even better when made in advance and allowed to rest in the refrigerator for a few hours before serving.

You can use fresh minced garlic and onion instead of the powdered versions. Saute them in a little oil before adding the other ingredients to the saucepan.

Nutrition

Serving: 1 | Calories: 12cal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Sodium: 172mg | Sugar: 1g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Mild Taco Bell Red Sauce Copycat Recipe appeared first on The Slow Roasted Italian.

I’m all about the melty cheese and simple ingredients to make this simple recipe. 

It just so happens to be one of my favorite copycat recipes and something that I used to order off the Taco Bell menu all the time. 

The best part about making chicken quesadilla recipes at home is that they taste so much better than fast food! 

All that melted cheese paired with the tender chicken has me craving more each time! 

You’ll love the flavor and ease of this one – trust me! 

Taco Bell Quesadilla

I can’t resist a good Taco Bell® copycat recipe. Why go to the drive thru when you can just as easily make it in your own kitchen? 

And it just doesn’t get easier than this meal right here. If you have tortillas, chicken, cheese, and a little bit of time, then you have a tasty dinner just waiting to be made!

Taco Bell recipes are always ridiculously delicious, and this one is no exception. 

Savory and spicy seasoned chicken, ooey gooey Mexican cheese, and a zesty copycat Taco Bell creamy jalapeno sauce tucked inside of soft flour tortillas. 

My favorite copycat recipe is the Black Bean Quesarito, it is so full of flavor! It can all be whipped up in no time flat!! 

Who doesn’t love a great Mexican recipe? My personal favorites are my crazy easy carnitas recipe and Mexican red rice. In fact, I like to eat them together!

Ingredient Notes and Substitutions

• Shredded Chicken – For me, the easiest (and most delicious!) way to get good shredded chicken is by making crockpot shredded chicken. 
  
  You could also get a rotisserie chicken and shred that, or use any other cooked chicken. If you want to cook up chicken breasts and shred them, go for it! 
  
  And if you really wanted to live on the wild side, you could use other meat ingredients and make this into a steak quesadilla as well. 
  
• Tex Mex Seasoning – A garlicky, oniony, peppery, and earthy blend that’s almost too easy to make at home! You can also just use garlic powder, chili powder, and a bit of jalapeno juice for flavor. 
  
• Pickled Jalapeño Brine – You can find pickled jalapeños in any Mexican market or down the international foods aisle. 
  
  And if you find jalapeños too overpowering in Taco Bell quesadilla sauce, swap them out with pickled banana peppers instead!
  
• Grated Cheese – I like using Colby Jack because it’s a bit sweet, a bit sharp, and super smooth. 
  
  If you can, grate it fresh! It really makes a difference in both the flavor and texture of your homemade Taco Bell chicken quesadilla.
  
  You can also use a three-cheese blend, or even a blend of mozzarella and cheddar cheeses. 
  
• Tortillas – You want large, “burrito” size tortillas to make substantial quesadillas that can hold all of the meat and cheese we’re piling on. 
  
  Stick with a large flour tortilla for the right texture.

How to Make Taco Bell Quesadilla Sauce

Simply whisk together mayo, sour cream, Tex Mex seasoning, and jalapeno brine until you get a nice, smooth consistency. That’s it! 

Give it a taste test and see if you want to make any adjustments to your Taco Bell creamy jalapeno sauce. 

More sour cream will make it a bit thicker, while more mayo will mellow things out.

Add extra seasoning for spicy flavor or more brine for heat. And if you want flavor and heat, you can stir in a dash or two of your favorite hot sauce.

Tips for Making a Chicken Quesadilla like Taco Bell

• Wrap and microwave before serving.

Don’t skip the final step of wrapping the copycat chicken quesadilla from Taco Bell in a damp paper towel to microwave it. 

Not only does this melt the cheese, but it will get the wrap super soft! In fact, this is a great rule for reheating any burrito or quesadilla.

• Want vegetarian quesadillas?

Chicken and cheese quesadillas are so customizable! You can swap the meat for any veggies of your choice. 

Mushrooms, bell peppers, and jalapeños are the first choices that come to mind to help fill you up and add some texture. 

Or, use lentils or another meat-free protein if you prefer!

• Fry them for a crunchy exterior.

Some people prefer a quesadilla with a crisp outer shell. If this is you, then lay your Taco Bell quesadilla in a lightly oiled pan on medium heat. 

Cook for just a couple of minutes on each side, until browned and crispy! 

Storing and Reheating Leftovers

Each ingredient — meat, cheese, and Taco Bell quesadilla sauce — is best stored individually and assembled as desired. 

In this case, you should microwave the chicken until warmed and then proceed with the steps as normal.

You can also reheat your Taco Bell quesadilla whole if you prefer. 

Do so the same way that you made them: wrap them up in a moist paper towel and microwave until the cheese is nice and melty. 

Or, if you prefer the crispy texture, give them a few minutes in a pan on the stove. 

Taco Bell Chicken Quesadilla FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Taco Bell Quesadilla Copycat Recipe (Chicken)

A Taco Bell chicken quesadilla with chicken is just what you need to warm up after a long day! Save this cheesy, saucy copycat recipe!

Course Main

Cuisine Mexican

Method Microwave

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 4

Calories 1070cal

Author Donna Elick

Equipment

• small bowl
• microwave

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Tex-Mex seasoning
• 1 tablespoon pickled jalapeno brine
• 8 flour tortillas burrito-size
• 4 cups freshly grated colby jack cheese or Mexican blend
• 2 cups shredded cooked chicken breast (See Notes)

Instructions

• In a small bowl, whisk together sour cream, mayonnaise, Tex Mex seasoning, and jalapeno brine to make the Taco Bell Quesadilla Sauce.
• Place one flour tortilla on a microwave-safe plate. Sprinkle with a cup of grated cheese and ½ cup of shredded chicken.
• Drizzle with desired amount of quesadilla sauce – ¼ cup is a good starting point. Top with a second flour tortilla.
• Wrap the quesadilla lightly in paper towels and place in the microwave. Cook on high power for an initial 60 seconds, then for 30-seconds at a time until the cheese completely melts.
• Serve while hot, and enjoy!

Notes

You can use rotisserie chicken or any other cooked chicken of your choice. I like to use my recipe for slow cooker pulled chicken. Be sure to shred the chicken into small enough pieces that it nestles down in the melted cheese.
Adjust the amounts of the fillings to taste.

This recipe calls for a generous amount of cheese, for an extra cheesy quesadilla. This can be reduced for a more health-friendly quesadilla.

Wrapping the quesadilla in paper towels before microwaving helps retain moisture in the tortilla and prevents them from drying out or getting crispy at the edges.

Nutrition

Serving: 1 | Calories: 1070cal | Carbohydrates: 35g | Protein: 55g | Fat: 78g | Saturated Fat: 36g | Cholesterol: 207mg | Sodium: 1529mg | Sugar: 4g | Fiber: 2g | Calcium: 1032mg | Iron: 4mg

Originally published August 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Quesadilla Copycat Recipe (Chicken) appeared first on The Slow Roasted Italian.

Quesarito Recipe

There is just so much to love about this meal! The ingredients are inexpensive and easy to find, and black beans are packed full of fiber and nutrients. 

Honestly, I think this Taco Bell-inspired quesarito recipe is even tastier than my version of the Beef Quesarito, and it’s vegetarian-friendly. Don’t believe me? Make one of each and decide for yourself.

Allow me to show you how to make a perfect black bean quesarito at home. It’s so simple, and you’ll save some money too!

Looking for some meat with your meal? Check out my copycat Taco Bell recipes for Mexican pizza and a steak power bowl instead.  

Ingredient Notes and Substitutions

• Flour Tortillas – Grab the big burrito-sized ones — you’ll thank me later!
  
  Getting a tightly packed, well-proportioned bean quesarito is way easier with large tortillas.
  
• Velveeta & Evaporated Milk – The two secret ingredients in the cheesy, smoky Taco Bell nacho cheese!
  
  If you aren’t a fan of Velveeta, using American cheese, cheddar cheese, or some combo of the two is a fine substitute.
  
• Black Beans – Drain and rinse them well. Some people prefer to cook dried black beans. You could do that and go through the whole soaking and cooking process.
  
  But it takes much more time, so I recommend just going with canned to get as close to the original Taco Bell black beans as possible.
  
• Chipotles in Adobo Sauce – These chiles come in a thick, tangy, and equally spicy sauce.
  
  Personally, I’d never make Mexican red rice without them! But if you don’t want that much heat in your bean quesarito, swap in smoked paprika or chipotle powder.
  
• Mexican Seasoning – Super smoky, slightly spicy, and sure to level up any dish it’s in!
  
  Sure, you could grab a pre-made blend at the store — but why not make your own for a fresher flavor and less money? 

Tips and Tricks to Make the Perfect Taco Bell Quesarito Recipe

• Warm the tortillas before getting started.

I usually pop them in the microwave in 20-second bursts until warm! It makes them much more pliable and easy to roll.

• Go easy with the sauces.

This copycat quesarito recipe is stuffed to the brim (literally) with sauces and fillings, so it’s important to add each component carefully and evenly.

You’ll start with the first layer of nacho cheese. Spread it all over the tortilla evenly, almost all the way to the edges before adding the shredded cheese before microwaving.

If you get this first part just right, the rest of the bean quesarito will be much easier to assemble.

• Reheat the fillings if needed.

When you’re ready to put everything together, the black beans, rice, and nacho cheese may have cooled down at this point. 

You should definitely warm them up if you want your quesarito to be ooey and gooey just like at Taco Bell!

Your microwave will work just fine.

• You will have leftover cheese sauce and red rice.

There’s no denying it! Though, feel free to adjust the amounts of the fillings to suit your taste. 

Chad and I like ours tightly stuffed with fillings, but using fewer beans and rice will give you a closer match to a true Taco Bell quesarito! 

Prep Ahead

• Make the creamy chipotle sauce
• Prepare the Mexican red rice
• Heat the nacho cheese sauce
• Warm the tortillas

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat. 
• Medium Saucepan – Heats evenly and is easy to clean too.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Easy Recipe Variations

There are a few different ways you can make this Taco Bell quesarito recipe your own!

Start by controlling the spice level. Each component has a bit of spice, from the sauce to the cheese and the beans.

You can tone all of it down by leaving the jalapenos or cayenne out of the cheese sauce, eliminating the chipotles and/or the adobo sauce, or excluding the jalapenos from the rice.

You can also add some protein — and the good news is that truly any protein would taste amazing!

Pulled pork, shredded chicken, or ground beef will fit right in when seasoned with my Mexican spice blend.

Storing and Reheating a Black Bean Quesarito

Store the extra cheese sauce and Mexican red rice in separate containers so you can make even more the next day! Aim to enjoy any assembled qusaritos within 1-2 days for the best texture.

Microwave everything separately too. To get the best rice the next day, microwave in a bowl with a damp paper towel over the top. 

Or, use the ingredients to create something entirely different, like fajitas, nachos, or even in a fun breakfast scramble. The rice and cheese will keep for 3-4 days, respectively.

Quesarito Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Copycat Black Bean Quesarito Recipe (Taco Bell)

My black bean Quesarito Recipe is just like Taco Bell! It combines the best parts of a bean burrito and a quesadilla in one delicious dish.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 quesaritos

Calories 1544cal

Author Donna Elick

Equipment

• small bowl
• whisk
• large skillet
• medium sauce pan

Ingredients

Quesarito Ingredients

• 8 flour tortillas (see Note #1)
• 1 cup nacho cheese sauce recipe below
• 15 ounces canned black beans drained and rinsed
• 2 cups grated colby jack cheese or Mexican cheese blend
• 2 cups Mexican red rice recipe below
• 1/2 cup sour cream or to taste
• 1/2 cup creamy chipotle sauce recipe below

Creamy Chipotle Sauce

• 1/2 cup sour cream
• 1 teaspoon Mexican seasoning
• 1 teaspoon chipotle peppers in adobo sauce finely chopped

Nacho Cheese Sauce

• 16 ounces Velveeta
• 1/4 teaspoon cayenne pepper
• 1/2 cup evaporated milk
• 1/4 cup pickled jalapeno juice (brine from can of pickled jalapenos)

Mexican Red Rice

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1-3 jalapeño peppers seeded and minced
• 3 cloves garlic minced
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 1 14.5-ounce can fire-roasted diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons Mexican Seasoning Blend link recipe
• 1 teaspoon kosher salt

Instructions

Creamy Chipotle Sauce

• Add all ingredients to a small bowl and whisk to combine. Set aside.

Mexican Red Rice

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan. Cook, stirring occasionally, until the onions begin to soften, 2 to 3 minutes.
• Add the garlic and stir to combine. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Meanwhile, make the nacho cheese sauce. and warm the black beans.

Nacho Cheese Sauce

• Cut Velveeta into cubes and place in a medium saucepan.
• Add cayenne pepper, evaporated milk and pickled jalapeno juice.
• Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
• Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
• Use while hot; sauce thickens as it cools.

Quesarito Assembly

• If necessary, rewarm black beans, rice and nacho cheese sauce in the microwave.
• Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
• Microwave in 45-second bursts, until the cheese melts.
• Place a second flour tortilla on top of melted cheese and cheese sauce.
• Mound ½ cup black beans and ½ cup red rice in the center of the tortilla.
• Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
• Add ½ cup Mexican red rice on top of the sauces.
• Fold in the sides and roll up the quesarito like a burrito. Enjoy!

Notes

Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier – they are well stuffed with the soft taco size tortillas and portions in this recipe.

You will have leftover cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like a tightly stuffed quesarito, but smaller amounts of beans and rice and/or using a larger size flour tortilla will make it a closer match to a Taco Bell black bean quesarito.

Nutrition

Serving: 1 | Calories: 1544cal | Carbohydrates: 154g | Protein: 65g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 159mg | Sodium: 4593mg | Sugar: 23g | Fiber: 12g | Calcium: 1459mg | Iron: 7mg

Originally published September 2022, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Black Bean Quesarito Recipe (Taco Bell) appeared first on The Slow Roasted Italian.

Most people will tell you that their favorite item is Taco Bell’s Mexican pizza. And when it’s taco night in our house, I’m all about making this copycat version. 

It’s a great recipe that really does taste like the real deal. 

The simple steps to make this copycat Taco Bell Mexican pizza recipe prove that this menu item is one that anyone can create! 

Just add your favorite toppings, and enjoy eating this Taco Bell version from the comfort of your home. 

This recipe is a fun way to enjoy crispy tortillas topped with a layer of taco meat and your favorite taco toppings. 

Change up the kids meal from ordering out, to ordering in! And who knows – you just might have enough leftover taco meat to create this delicious Mexican food item again and again. 

Grab what you need from the grocery store the next time that you’re there! Making this classic Mexican pizza is a great way to make a new recipe for a busy weekday dinner. 

Taco Bell Mexican Pizza

Instead of ordering another Taco Bell pizza for dinner, try this homemade version made with loads of fresh ingredients.

Plus, you can double the recipe to feed a crowd, and everyone can customize their own exactly how they like.

If you love this copycat Taco Bell Mexican pizza, why not try some more of my homemade restaurant favorites? 

And whip up this homemade Baja Blast while you’re at it!

Add a side of cilantro lime rice or chunky guacamole — they both taste just like Chipotle’s! 

Even a drizzle of Applebee’s Spicy Queso Blanco would taste delicious on top.

How to Make Homemade Mexican Pizza

1. Cook the ground beef. 
   
   First, brown and season the ground beef and transfer it to a separate bowl.
   
2. Fry the tortillas. 
   
   Clean out the skillet, then heat up the oil and fry the tortillas. 
   
3. Layer with beans and beef.
   
   Transfer them to a baking sheet in a single layer and top with refried beans and meat.
   
4. Top with a tortilla, enchilada sauce, and shredded cheese.
   
   Stack each round with another fried tortilla. Spread enchilada sauce evenly to the edges and sprinkle with cheese.
   
5. Bake and garnish with Mexican pizza toppings.
   
   Bake each homemade Taco Bell Mexican pizza at 400°F until the cheese melts, then add your toppings and slice!

Mexican Pizza Taco Bell Recipe Tips and Tricks

• Easy meal prep. Make a big batch of seasoned ground beef when you have the time, then thaw a one-pound portion to use for this Taco Bell Mexican pizza recipe.
  
  You could also use ground turkey to cut down on fat content. 
  
• Tip for easier spreading: Warm the refried beans in the microwave to soften them up, or mix them with a little salsa or enchilada sauce to thin them out.
  
• Use different cheeses. Pepper Jack will add extra heat to your Taco Bell Mexican pizza, while a blend of cheddar cheese, mozzarella, and Monterey Jack gets you closest to the real thing.
  
• Tortillas puffing up too much? This is totally normal as they fry, but you can press them down a bit on the baking sheet to make them more level.
  
• Don’t forget the hot sauce! Dig through your hidden stash of Taco Bell sauce packets, or grab a bottle from the store! You can also add a packet of taco seasoning to the cooked meat!

If you don’t mind varying from the authentic Taco Bell taste, you can add toppings to this simple recipe! I love adding chili powder, sour cream, diced green onions, black bean, pico de Gallo, black olives, more melted cheese, a little bit of green chiles, and spicy jalapeño slices to mine!

Create the perfect meal for your taste buds. It might not taste exactly like it came from the Taco Bell menu, but it will be yummy regardless! 

Kitchen Tools You Will Need

• Medium Skillet – This is my go-to pan that I’ve had for over a decade!
• Candy Thermometer– Gives you an accurate reading on the oil so you know when it’s hot enough to fry.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down smoother and tastes better too.

Taco Bell Mexican Pizza Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Taco Bell Recipes

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Copycat Taco Bell Mexican Pizza Recipe (Even Better)

Taco Bell Mexican Pizza is one of the most popular items on their menu. Make it at home with this copycat recipe for a fraction of the cost!

Course Main

Cuisine Mexican

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 651cal

Author Donna Elick

Ingredients

• 1 pound 85% lean ground beef
• 1/4 cup taco seasoning store-bought or homemade (about 2 packets)
• 3/4 cup water
• 2 cups vegetable oil for frying
• 8 taco-size 6-inch flour tortillas
• 1 cup canned refried beans
• 1 cup canned red enchilada sauce
• 4 ounces cheddar cheese shredded (about 1 cup)
• 1 small Roma tomato diced (about 1/4 cup)
• 2 green onions thinly sliced (about 1/4 cup)
• 2.25 ounces canned sliced black olives drained (about 1/4 cup)
• Sour cream for serving

Instructions

• PREHEAT OVEN AND SEASON BEEF: Preheat the oven to 400 degrees F. In a medium skillet over medium heat, cook 1 pound 85% lean ground beef, breaking the meat into small crumbles with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes. Stir in 1/4 cup taco seasoning and 3/4 cup water. Bring the mixture to a steady bubble, then reduce the heat to low and simmer until the liquid thickens and coats the meat, about 5 minutes. Transfer the seasoned beef to a bowl and set aside.
• HEAT THE OIL: Clean the skillet and add 2 cups vegetable oil, filling it to about 1/2 inch deep. Heat over medium-high heat until the oil reaches 350 degrees F on a candy or deep-fry thermometer. While the oil heats, warm 1 cup canned refried beans and 1 cup canned red enchilada sauce in the microwave for about 45 seconds to 1 minute, stirring halfway through, until warm and easy to spread.
• FRY THE TORTILLAS: Working one at a time, gently lower 1 of 8 taco-size 6-inch flour tortillas into the hot oil using tongs. Fry until the tortilla puffs up and turns golden brown on the bottom, about 1 to 2 minutes, then flip and fry the second side until golden and crisp, about 1 minute more. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 7 flour tortillas, keeping the oil at 350 degrees F between batches. Press each tortilla gently with a spatula after transferring to flatten any large air pockets.
• ASSEMBLE THE PIZZAS: Place 4 fried tortillas on a rimmed baking sheet, spacing them apart. Spread 1/4 cup of the warmed refried beans evenly over each tortilla, then spoon about 1/4 cup of the seasoned beef on top of the beans. Place a second fried tortilla on top of each stack to form the pizza. Spoon 1/4 cup of the warmed enchilada sauce over the top tortilla, spreading it to the edges with the back of the spoon, then sprinkle each with about 1/4 cup (1 ounce) of the 4 ounces cheddar cheese.
• BAKE THE PIZZAS: Place the baking sheet in the oven and bake until the cheese is fully melted, bubbly, and lightly golden at the edges, about 5 to 7 minutes.
• TOP AND SERVE: Remove the baking sheet from the oven. Top each pizza with 1 small Roma tomato, diced 2 green onions, sliced, and 2.25 ounces canned sliced black olives. Add a dollop of Sour cream if you like. Cut each pizza into quarters and serve immediately while the tortillas are still warm and crisp.

Notes

MAKE-AHEAD: Cook the seasoned beef and prep the toppings (dice the tomato, slice the green onions, drain the olives) up to 2 days ahead. Store each in separate airtight containers in the refrigerator. Fry the tortillas fresh and assemble right before baking for the crispiest results.

STORAGE: Assembled pizzas are at their peak straight from the oven while the tortillas are still crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days. The tortillas will soften as they sit.

REHEATING: Place leftover pizzas on a baking sheet in a 350 degree F oven for 8 to 10 minutes, until the cheese is bubbly again and the edges re-crisp. A toaster oven works well for single servings.

INGREDIENT TIP: Any shredded Mexican-blend cheese works in place of straight cheddar. For extra heat, try pepper Jack. Freshly shredded cheese melts smoother and stretches further than pre-shredded bags.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Taco Seasoning  and Homemade Red Enchilada Sauce 

Nutrition

Serving: 1pizza | Calories: 651cal | Carbohydrates: 52g | Protein: 36g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 2896mg | Sugar: 11g | Fiber: 9g | Calcium: 339mg | Iron: 7mg

Originally published July 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Taco Bell Mexican Pizza Recipe (Even Better) appeared first on The Slow Roasted Italian.

Forget about secret menus and paying high prices. New recipes like this are so fun to make! 

And yes, the finished product really does taste like it came straight from Taco Bell! 

Even though I don’t really know the Taco Bell menu all that well, I do know that making this simple serving of food tastes like the perfect copycat Taco Bell recipe. 

Your first impression will be that you should be impressed that you made this! It’s really simple – and yummy! 

I’ve made this dozens of times, and I can attest that it has great flavor and will fool most people into thinking that it’s one of the menu items straight from Taco Bell.

I’ll typically add extra cheese to mine because I’m a cheese fan through and through! 

Taco Bell Burrito Supreme

Feed the whole family their takeout favorites without the takeout prices! 

Even better, this recipe for Taco Bell burritos uses fresh ingredients so you can feel good about what you’re eating too.

Pair your Taco Bell burrito supreme with a cold glass of Baja Blast or add a Mexican pizza for your own homemade cravings box! 

Add a delicious Black Bean Quesarito and you are all set! Or you can easily just make a bean burrito and forgo any type of meat ingredients, too. This way, it fits all types of vegetarian diets for all to enjoy! 

Finish the meal off with a Caramel Apple Empanada! YUM! 

Looking for more copycat recipes? You’ll find dozens of options from all of your favorite fast food and sit-down restaurants.

If you love a loaded burrito, our classic Bean and Cheese Burrito is the easy, no-fuss version you’ll reach for on busy weeknights.

Ingredients Notes and Substitutions

• Ground beef and taco seasoning – I recommend using my homemade taco seasoning to recreate your favorite beef burrito from Taco Bell.
  
• Refried beans – A key ingredient in your Taco Bell burrito, don’t skip the beans! (I’ll typically use refried beans with low sodium content)
  
  You could also use black beans if you’re not a fan of refried beans. 
  
• Tortillas – I use flour tortillas as they are typically large enough for a loaded burrito recipe like this one. If you find large corn tortillas, you can use those instead if you’d like.
  
• Fresh veggies – I’m using lettuce, onion, tomatoes, and black olives.
  
• Cheese and sour cream – I like adding a bit of cheese and sour cream to my burrito supreme to balance out the other flavors.

And don’t be afraid to use different ingredients! Even though it changes that copycat factor, you still want to make this for your tastebuds and cravings.

You could put some seasoned rice in the base of the tortilla, and even top with some nacho cheese sauce or chipotle sauces. Have fun and try new flavors! 

How To Make A Burrito Supreme

Start by browning the ground beef on the stove. Chop it up as it cooks, then let it simmer with taco seasoning and a little bit of water.

Meanwhile, heat the tortillas, beans, and red sauce in the microwave and chop up the produce.

Assemble each one by layering the fillings down the center of each tortilla. Then, fold the two sides over all of the ingredients before rolling them up!

What’s great about this recipe is that everyone can personalize their own with different amounts and combinations of beans, meat, sauce, and toppings.

Just keep in mind that larger portions of each filling may make it more difficult to roll up your Taco Bell burrito!

Tips and Tricks for Making Taco Bell Burritos

• Skip a step. I love to prepare a big batch of ground beef to have on hand. 
  
  Simply add the taco seasoning while it cooks and portion it out before freezing. Then, warm it before spooning it into your Taco Bell supreme burrito!
  
• Warm the tortillas. Don’t skip this simple step — it helps keep all of the fillings warm and prevents cracking when you roll it all together.
  
• Heat the beans and sauce too! Not only will they be easier to spread, but the warmth will melt down the cheese when added.
  
• Want the perfect texture? Be sure to chop up the meat really well while it is cooking. 
  
  In fact, you can pulse it in a food processor or blender to get it just like the fast food version.

Beef Burrito Taco Bell FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Mexican Recipes

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👉 Buy your copy now and start cooking the meals you love!

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Taco Bell Burrito Supreme (Homemade Copycat Recipe)

The Taco Bell Burrito Supreme is a popular menu item that can be made at home. Skip the drive-thru and try this recipe for dinner tonight!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 443cal

Author Donna Elick

Ingredients

• 1 pound ground beef
• 1/4 cup taco seasoning
• 3/4 cup water
• 6 burrito-size flour tortillas
• 16 ounce can refried beans
• 1/2 cup red sauce or desired amount
• 1 cup grated cheddar cheese
• 1/2 cup diced tomatoes
• 1/2 cup diced romaine lettuce
• 1/2 cup finely diced white onion
• 1/4 cup sliced black olives
• 1/3 cup sour cream for garnish

Instructions

• In a medium skillet, brown ground beef over medium heat, using a chopper or wooden spoon to chop into very small pieces.
• Add taco seasoning and water; stir and bring mixture to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
• Heat flour tortillas in the microwave until warm and pliable (about 20 seconds).
• Heat refried beans and red sauce in separate bowls.
• Place a warmed tortilla in front of you. Spread a large spoonful (about ⅙ of the meat) of the warm meat in a line centered in the tortilla (leave room for folding in the sides).
• Spread refried beans over the meat.
• Next, spread as much red sauce as you like over the meat and beans.
• Top with a sprinkle of cheese, tomatoes, lettuce, and onions.
• Add black olive slices and drizzle with sour cream.
• Fold in the two sides over the burrito filling. Roll up and serve immediately.

Nutrition

Serving: 1 | Calories: 443cal | Carbohydrates: 32g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 2333mg | Sugar: 6g | Fiber: 7g | Calcium: 241mg | Iron: 4mg

Originally published August 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Burrito Supreme (Homemade Copycat Recipe) appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published July 2014, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.

Experience an explosion of textures and flavor when you bite into a homemade beef Quesarito. 

Mexican rice and seasoned ground beef are balanced with creamy sour cream and chipotle sauce. 
And, of course, there’s plenty of shredded cheese, plus a gooey nacho cheese sauce!

Once you know how to make a Taco Bell Quesarito at home, you’ll never have to worry if it disappears from the menu!

Taco Bell might have this as a limited time menu item, it can be a full time staple in your home! 


Even better, you can customize the ingredients and amount to your exact liking. Keep it slim or load it up without any additional cost.

Taco Bell fans rejoice in how simple this popular item is. Forget about ordering off Taco Bell menus and make this simple copycat recipe at home. 

If you’re a fan of the fast-food chain, new recipes like this are the best! Read on to find out how to make Taco Bell’s quesarito recipe right in your very own kitchen! 

Beef Quesarito

A scrumptious beef Quesarito at Taco Bell includes seasoned ground beef, lots of melted cheese, and Mexican rice that are layered between two warm tortillas and topped with chipotle sauce and sour cream. 

Then, everything is rolled up into one deliciously stuffed, portable meal!!

Copycat recipes are always a favorite around here. What’s better than enjoying your favorite restaurant dishes without ever leaving home? 

I really love the black bean quesarito copycat, it is packed with nutrients and fiber.

Wash down your homemade Taco Bell beef Quesarito with an ice cold Mountain Dew Baja Blast or a frosty, frozen margarita.

Need a side dish? Try a sweet and spicy Mexican street corn salad, or keep it simple by pairing tortilla chips with homemade salsa and guacamole.

Finish the meal with a sweet dessert, a Taco Bell Caramel Apple Empanada!

How To Make A Taco Bell Quesarito

This Quesarito recipe has several different components that will need to be prepared first. You can find detailed ingredients and instructions in the recipe card below.

Once everything is cooked and ready, this dish comes together in a snap!

1. Warm the tortillas. Wrap in paper towels and microwave until soft and pliable, about 10-15 seconds.
   
2. Add some cheese. Spread on a layer of Taco Bell nacho cheese sauce, then top with freshly grated cheese. Microwave one at a time until the shreds are fully melted.
   
3. Top with another tortilla and taco meat. Be sure to mound the ground beef in the center of the tortilla.
   
4. Drizzle on the sauces. Top with more nacho sauce, along with the chipotle sauce and sour cream.
   
5. Spoon on the rice. Spread Mexican red rice evenly over the surface, leaving space around the edges.
   
6. Roll it all up! Fold in about an inch of two opposite sides, then roll it just like you would a burrito.

Tips and Tricks

Adjust the amounts. 

For a more authentic Taco Bell quesarito, decrease the amount of meat and rice. We just prefer ours bursting at the seams!

Choose the right tortillas. 

Burrito-sized tortillas make stuffing and rolling each beef quesarito much easier. 

Use the soft taco size if you prefer them extra stuffed or need to stretch out more servings.

Use up leftovers! 

Unless you make additional servings, there will be extra meat, nacho cheese sauce, and rice. 

Save them for another meal, or repurpose them for walking tacos or enchiladas. Making new items out of leftovers is one of my favorite things to do. 

Sometimes I’ll even make a double portion just so I have some leftover to do this with. 

I’ll just add a new layer of cheese, and maybe add some seasoned beef for a whole new flavor and taste. 

And don’t forget to add some creamy chipotle sauce as a topping! Good things can happen from leftovers! 

Kitchen Tools You Will Need

• Two Skillets – One for the ground beef and another for the rice.
• Medium Saucepan to make the nacho cheese sauce.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Beef Quesarito FAQ

Prep Ahead Instructions 

After the individual ingredients are cooked, a Quesarito comes together quickly. So, it is best served as soon as everything is assembled.

However, you do need to have the ground beef, nacho cheese sauce, and red rice cooked and ready to go before putting these together! 

Feel free to prepare each dish up to a day or two in advance. 

Store them in separate containers in the refrigerator and reheat before layering into each beef Quesarito.

How To Store a Taco Bell Quesarito

Once assembled, this dish should be eaten immediately. The sour cream especially won’t do well when chilled and reheated. Plus, the cheese sauce thickens as it cools.

However, you can store each component separately in the fridge to make more Quesaritos another day. 

Everything keeps well stored in airtight containers for 3 to 4 days.

Enjoy!

With love, from our simple kitchen to yours.

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Other Taco Bell Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Taco Bell Quesarito (Cheesy Beef Copycat Recipe)

Taco Bell Beef Quesarito combines several Tex Mex favorites into one delicious restaurant meal, made easily at home!

Course Main

Cuisine Tex Mex

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 beef Quesaritos

Calories 1734cal

Author Donna Elick

Ingredients

Quesarito Ingredients

• 8 flour tortillas (see Note #1)
• 1 cup nacho cheese sauce
• 2 cups grated colby jack cheese or Mexican cheese blend
• 2 cups Taco Bell ground beef
• 2 cups Mexican red rice
• ½ cup sour cream or to taste
• ½ cup creamy chipotle sauce

Creamy Chipotle Sauce

• 1/2 cup sour cream
• 1 teaspoon Mexican seasoning
• 1 teaspoon chipotle peppers in adobo sauce finely chopped

Taco Bell Ground Beef

• 1 pound ground beef
• 1 tablespoon all-purpose flour
• ½ teaspoon garlic powder
• 2 teaspoons onion flakes
• ½ teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon beef bouillon
• ½ teaspoon granulated sugar
• ½ cup water

Nacho Cheese Sauce

• 16 ounces Velveeta
• ¼ teaspoon cayenne pepper
• ½ cup evaporated milk
• ¼ cup pickled jalapeno juice (brine from can of pickled jalapenos)

Mexican Red Rice

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1 –3 jalapeño peppers seeded and minced
• 3 cloves garlic minced
• 2 cups long grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons Mexican seasoning
• 1 teaspoon kosher salt

Instructions

Creamy Chipotle Sauce

• Add all ingredients to a small bowl and whisk to combine. Set aside.

Ground Beef

• In a skillet over medium heat, brown ground beef. Use a spatula or a meat chopper to break the meat into small pieces.
• Add the remaining ingredients to the skillet and bring to a simmer. Continue cooking, breaking apart meat, until most of the liquid has been absorbed, about 5 minutes. Remove from heat and set aside.

Mexican Red Rice

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
• Add the garlic and stir. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.

Nacho Cheese Sauce

• Cut Velveeta into cubes and place in a medium saucepan.
• Add cayenne pepper, evaporated milk and pickled jalapeno juice.
• Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
• Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
• Use while hot; sauce thickens as it cools.

Quesarito Assembly

• Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
• Microwave in 45 seconds bursts, until the cheese melts.
• Top melted cheese and cheese sauce with a second flour tortilla.
• Mound ½ cup prepared taco meat in the center of the tortilla.
• Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
• Add ½ cup Mexican red rice on top of the sauces.
• Fold in the sides and roll up the Quesarito like a burrito. Enjoy!

Notes

1. Use burrito size flour tortillas to make stuffing and rolling the Quesaritos easier – they are well stuffed with the soft taco size tortillas and portions in this recipe.
2. You will have leftover meat, cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like them tightly stuffed, but using smaller amounts of meat and rice and/or larger size flour tortillas will make it a closer match to the way Taco Bell makes them.

 

Individual Cooking and Prep Times

• Creamy Chipotle Sauce: 2 minutes
• Ground Beef: 12 minutes
• Red Rice: 20 minutes
• Nacho Cheese Sauce: 8 minutes

Nutrition

Serving: 1 Quesarito | Calories: 1734cal | Carbohydrates: 145g | Protein: 81g | Fat: 91g | Saturated Fat: 41g | Cholesterol: 236mg | Sodium: 4332mg | Sugar: 27g | Fiber: 6g | Calcium: 1482mg | Iron: 8mg

Originally published May 2022, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Taco Bell Quesarito (Cheesy Beef Copycat Recipe) appeared first on The Slow Roasted Italian.

Have a fast food night without having to leave the house! Not only will you save the drive time, but you’ll get more bang for your buck as well. 

Even you’ll be amazed by the final product. It’s delicious recipes like this that prove that you can cook your own guilty pleasure right at home with ease. 

And the important thing to remember? Is that you can meal this copycat Crunchwrap supreme recipe anytime that you want! 

Even though it may not be the real deal, it tastes like the real thing. Full disclosure – you’re going to be hooked. 

Add this to your radar for Taco Tuesday! Make an assembly line with the family, and you’ll have this easy meal done and ready in no time.

I love the texture of the large flour tortilla paired with the crispy tostada shell. Both of those are a must for the perfect balance of texture in this crunch wrap! 

And yes, this simple recipe tastes just like it came from the Taco Bell fast food chain. The first time you make it, follow the recipe card as written.

The next time, you can add some fun spices like garlic powder, chili powder, or cayenne pepper for heat, or even a creamy jalapeño sauce for extra flavor!

I sometimes also double up on the store-bought nacho cheese sauce and reduced-fat sour cream as well. I want all the goodness in every bite! 

Taco Bell Crunchwrap Supreme

Because each homemade crunchwrap supreme is made with fresh ingredients, you can enjoy all the flavors of takeout while feeling good about what you’re eating.

You can even create your own cravings box with a Baja Blast, a black bean quesarito, and a burrito supreme! 

Finish this meal off with some delectable, sugary churros to satisfy your palate with something sweet.

You could also try some caramel apple empanadas that are the perfect sweet treat to finish the meal!

While you’re here, check out my ultimate collection of copycat recipes. You’ll find tons of options from all your favorite fast food and sit down restaurants.

Tips for Your Homemade Taco Bell Crunchwrap Supreme

• Skip a step. I love preparing a large batch of ground beef to have on hand. Simply add the taco seasoning while it cooks and portion it out before freezing. 
  
  Then, warm before spooning into your Taco Bell crunchwrap supreme!
  
• Layer strategically. Add the lettuce and tomatoes over the sour cream and place the cheese layer at the top. 
  
  The outside will get toasty and the cheese will melt while the lettuce and sour cream will stay cooler in the center.
  
• Don’t overstuff! Be careful not to get carried away with your fillings. This can make it more difficult to fold the tortilla over everything!
  
• Want a healthier option? You can use carb balance tortillas or swap out sour cream for plain Greek yogurt.
  
• Tip for a perfect drizzle: Load up a Ziploc bag with nacho cheese, then snip off a corner to make a mess-free squeeze baggy for easy cheese distribution.
  
• Bring the heat. You can always add some hot sauce or spicy salsa for an extra kick to your crunchwrap Taco Bell copycat.

Crunchwrap Taco Bell Serving Suggestions

Since this recipe is one that the whole family will love, be sure that you make enough Taco Bell’s crunchwraps for all. 

I also like to whip up some homemade tortilla chips out of a small tortilla to have as another item to enjoy. 

This is the perfect way to use up extra tortillas and make a delicious treat. 

Enjoy your homemade crunchwrap supreme as is, or whip up some guacamole or spicy queso blanco for dipping!

To make it a full meal, a side of Mexican rice or street corn salad is more than enough to round out your plate.

Crunchwrap Supreme Taco Bell FAQs

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Taco Bell Crunchwrap Supreme Homemade Copycat Recipe

Taco Bell’s Crunchwrap Supreme has layers of seasoned beef, veggies, sour cream, and plenty of cheese. Make some yourself in under an hour!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 754cal

Author Donna Elick

Equipment

• large skillet
• quality knives
• cutting board
• box grater

Ingredients

• 1 pound ground beef
• 1/4 cup taco seasoning
• 3/4 cup water
• 6 burrito-size flour tortillas
• 6 street taco size flour tortillas
• 2/3 cup nacho cheese sauce
• 6 tostadas
• 1 cup sour cream
• 2 cups colby jack cheese grated
• 1 cup diced tomatoes
• 2 cups diced iceberg or romaine lettuce
• Vegetable oil for cooking crunchwraps

Instructions

• In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.
• Add the taco seasoning and water, cooking according to the seasoning packet instructions.
• Heat nacho cheese sauce so it is spreadable.
• Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.
• Drizzle nacho cheese over the meat.
• Place a tostada on top of the meat and cheese.
• Top the tostada with desired amount of sour cream (I like to use the squirt bottles of sour cream for easy prep.)
• Add a mound of lettuce and tomatoes and then top with cheese.
• Place a street-size tortilla on the very top of the layers. Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.
• Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat. Place a crunchwrap folded side down into the pan and fry until golden brown. Flip and brown on the other side as well.
• Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.
• Serve immediately.

Notes

Store in an airtight container in the refrigerator for 2-3 days. Best eaten immediately after cooking.

The street size tortillas are the perfect size – you can use soft taco size (or even more burrito size) and cut them to the same size as the tostada shell if the street size aren’t available. The crunchwrap fools up easiest without extra bulk from the smaller top tortilla.

Warming the large tortillas makes them more pliable when it’s time to fold them up.

Add the lettuce and tomatoes over the sour cream layer and place the cheese layer at the top – that way the cheese will get hot and melted while browning the outside of the crunchwrap and the lettuce and sour cream will stay cooler in the center.

Vary the ingredient amounts for personal taste. Add hot sauce or salsa!

I like to put the nacho cheese into a ziploc bag and snip the corner off to make it a squeeze baggy for easy drizzling over the taco meat.

 

Nutrition

Serving: 1 | Calories: 754cal | Carbohydrates: 53g | Protein: 33g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 1897mg | Sugar: 8g | Fiber: 6g | Calcium: 488mg | Iron: 6mg

Originally published December 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Taco Bell Crunchwrap Supreme Homemade Copycat Recipe appeared first on The Slow Roasted Italian.