DIY Taco Bell That IS NO LONGER on the MENU

Learn how to make EVERY dish Taco Bell has removed from their menu. 

212-733 Calories Per Dish

This is the most simple all time classic go to Taco Bell item, that is just no longer available.

Instructions: 

1. Combine all ingredients in a pot and melt through. Stirring occasionally. 
2. Once fully melted take off the heat and serve. with chips

Nutritional Facts:
Serving Size: 1 Calories: 1,380  Fat: 95  Saturated Fat: 25  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 74  Sugar: 46  Sodium: 6,380 Fiber: 0 Protein: 53 Cholesterol: 125

This dish by far will be one of the most missed from our household so we're super happy we were able to crack the code on how to make it. 

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Clean and peal the potatoes. Cut into a medium dice.  Place in a pot of water with salt and bring to a boil.  Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes. 
3. Whisk together the dredge and coat the potatoes inside. 
4. Deep fry for about 5 minutes or until golden brown.
5. Serve in a large bowl topped with nacho cheese sauce, a dollop of sour cream, and chopped green onion. 

Nutritional Facts:
Serving Size: 1 Calories: 212  Fat: 11  Saturated Fat: 6  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 25  Sugar: 3  Sodium: 245 Fiber: 3 Protein: 6 Cholesterol: 13

Taco bell must be taking Fritos off the menu. We will remember the flavor, same with the crunch. 

INSTRUCTIONS:

1. Cook the rice by heating a pot to medium high heat.  Add olive oil.  Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes.  Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
2. Cook the beef as to the packet directions.
3. Make the nacho cheese sauce by melting together all of the ingredients, stirring frequently. 
4. Build the burrito by topping a tortilla with ground beef, rice, cheese sauce and fritos.  Roll it up and dive in!

Nutritional Facts:
Serving Size: 1 Calories: 536  Fat: 26  Saturated Fat: 7  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 43  Sugar: 2  Sodium: 1,138 Fiber: 2 Protein: 30 Cholesterol: 25

The tasty tostada is no longer on the menu.  Here's an easy how to on how you can bring it back to life...

INSTRUCTIONS:

1. Prep the vegetables by chopping tomato, and shredding lettuce.
2. Heat or cook the refried beans.
3. Build tostada by spreading on a layer of refried beans, pour on taco sauce, stack with shredded lettuce, tomato, cheese, and chipotle sauce. Serve!

Nutritional Facts:
Serving Size: 1 Calories: 228  Fat: 28  Saturated Fat: 3  Unsaturated Fat: 0 Trans Fat: 0  Carbohydrates: 25  Sugar: 3  Sodium: 908 Fiber: 7 Protein: 8 Cholesterol: 6

Here today, gone tomorrow.  Good bye potato taco. JK. Here's how to make it. 

INSTRUCTIONS:

1. Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes. 
2. Whisk together the dredge and coat the potatoes inside. 
3. Deep fry for about 5 minutes or until golden brown.
4. Build the taco with a soft shell taco, place the potatoes, add chipotle sauce, shredded lettuce, and shredded cheese. 

Nutritional Facts:
Serving Size: 1 Calories: 203  Fat: 12  Saturated Fat: 4  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 27  Sugar: 1  Sodium: 355 Fiber: 2 Protein: 7 Cholesterol: 14

This is a dish we never tried until it was time for it to be taken off the menu.  It was super surprising how good it was. You should give it a try especially if you have leftover potatoes if you made one of the other dishes the night before. 

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes. 
3. Whisk together the dredge and coat the potatoes inside. 
4. Deep fry for about 5 minutes or until golden brown.
5. Scramble 2 eggs
6. Plate the dish in a bowl filling it up with potatoes, topping with eggs, cheese sauce, chopped tomato, sour cream, and cilantro. 

Nutritional Facts:
Serving Size: 1 Calories: 323  Fat: 19  Saturated Fat: 6 Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 24  Sugar: 1  Sodium: 294 Fiber: 2 Protein: 15 Cholesterol: 372

We've loved this FOREVER and are so sad they will be going.  We'll mainly miss the red strips.

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes. 
3. Whisk together the dredge and coat the potatoes inside. 
4. Deep fry for about 5 minutes or until golden brown.
5. Cook the beef as to the packet directions.
6. Make the red strips by  cutting a tortilla down into strips.  Mix a few drops of food dye with 1 tablespoon of water.  Soak the red strips. Then deep fry. 
7. Make the Potato Griller by rolling up sour cream, cheese sauce, and potatoes. Then grill. 
8. Make the Beef Griller by rolling up beef, cheese sauce, and red strips. Then grill.

A trinity of flavors... no longer available. You can get real close to the exact experience with this recipe.

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Heat or cook the refried beans.
3. Build with chips, cheese sauce, taco sauce, and refried beans.

Nutritional Facts:
Serving Size: 1 Calories: 401  Fat: 17  Saturated Fat: 2  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 54  Sugar: 3  Sodium: 1,262 Fiber: 7 Protein: 8 Cholesterol: 0

Nachos supreme will no longer be on the menu at Taco Bell but it can be on the menu for dinner. 

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Cook the beef as to the packet directions.
   
3. Build with chips, cheese sauce, seasoned beef, a dollop of sour cream, and tomato. 

Nutritional Facts:
Serving Size: 1 Calories: 443  Fat: 25  Saturated Fat: 6  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 41  Sugar: 1  Sodium: 715 Fiber: 4 Protein: 13 Cholesterol: 34

The queosarito will no longer be on the menu but rumor is if you order off their app you can still pick it up.  Just in case you'd rather not download and order via the app here's an easy way you can make it yourself. 

INSTRUCTIONS:

1. Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step. 
2. Cook the beef as to the packet directions.
   
3. Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
4. Wrap up the inside burrito first by placing rice, beef and sour cream in a tortilla and rolling it up. 
5.  Place a large tortilla on a microwavable safe plate and add cheese.  Cook for 30 seconds in the microwave or until melted. When fully melted place the inside burrito inside and carefully roll up. 
6. Heat a large saute pan.Grill. Serve.

Nutritional Facts:
Serving Size: 1 Calories: 733  Fat: 27  Saturated Fat: 5  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 98  Sugar: 3  Sodium: 725 Fiber: 1 Protein: 32 Cholesterol: 34

We assume this burrito has been taken off the menu because it has too many ingredients.  Either that or they're getting rid of guacomole.

INSTRUCTIONS:

1. Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.
2. Heat or cook the refried beans.
3. Build by stacking high all the ingredients into a large flour tortilla. 

Nutritional Facts:
Serving Size: 1 Calories: 309  Fat: 16  Saturated Fat: 7  Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 25  Sugar: 332  Sodium: 332 Fiber: 1 Protein: 18 Cholesterol: 382

This is the tastiest taco that we have to say goodbye to.  It's the avocado ranch, it's the avocado ranch. 

INSTRUCTIONS:

1. Slice steak into strips.  
2. In a large bowl whisk together marinade ingredients. Place steak in side. Cover and place in the refrigerator for at-least 1 hour before cooking.
3. Blitz avocado and ranch together. Place in the refrigerator until a next step. 
4. Heat a nonstick skillet to medium high heat.  Add a tsp of olive oil and pan sear the steak for about 2 minutes per side OR until browned and cooked through. 
5. Build taco by filling it with steak, top with avocado ranch, shredded lettuce, tomato, and shredded cheddar cheese. 

Nutritional Facts:
Serving Size: 1 Calories: 317  Fat: 14  Saturated Fat: 4  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 19  Sugar: 1  Sodium: 623 Fiber: 4 Protein: 31 Cholesterol: 72