I just didn’t feel like cooking tonight so I did what anyone on a diet should not do, made a drive thru order. I chose Taco Bell. Why? Because to me Taco Bell is a comfort food. Luckily, they have a special limited time Y2K menu with some of my old favorites.
We ate a lot of Mexican food when we lived in Placentia, California. Mexican restaurants were on every corner. In Placentia, El Rosal was our go to sit-down restaurant for celebrations. Naugles was another fast-food Mexican/hamburger restaurant, with its great variety of Soft Drinks, Welchade, Delaware Punch, Orange Crush, 7 Up, etc. Del Taco was another taco joint available 24 hours, but we always went to Taco Bell. Naugles was later bought by Del Taco and absorbed into their company.
Remember the song “tacca, tacca, taco bell” from the 1970 commercials? How about “¡Yo quiero Taco Bell! “ With the chihuahua in the ‘90s? Yes, I’m that old! Let’s move on.
Founded in 1962 by Glen Bell in Downey, California, the first Bell restaurant was called Bell’s Drive-In and served classic American fare like burgers and hot dogs. However, Bell soon became fascinated with the Mexican food served at a nearby restaurant and he decided to open his own Mexican-inspired eatery. Bell opened the first Taco Bell on March 21, 1962, in Downey, California. The initial menu featured simple items like tacos, burritos, and refried beans, all priced at just 19 cents.
The early success of Taco Bell was swift with the chain expanding to over 300 locations by the end of the 1960s. This rapid growth was fueled by Bell’s innovative approach to Mexican-American cuisine, which catered to the tastes of a broad audience. One of the key factors that contributed to Taco Bell’s fame was its introduction of the Crunchy Taco in 1967, a groundbreaking menu item that combined a crispy corn shell with seasoned beef, lettuce, and cheese. This signature item remains a staple of the Taco Bell menu to this day.
On the Y2K menu there are two of my favorites, the caramel apple empanada and the chili cheese burrito. The chili cheese burrito is the closet I can get to the vending machines burritos I used to love in middle school.
The Caramel Apple Empanada, which was discontinued in 2019, was first introduced in 2004 as part of Taco Bell’s Big Bell Value Menu. The sweet treat consists of apple pieces and a creamy caramel filling encased in a crispy pastry.
Once known as the Chilito, the Chili Cheese Burrito has earned cult status among Taco Bell superfans because it was never fully discontinued. The chain allowed franchise owners to decide if they wanted to keep it on their menus, so Taco Bell fans created a Chili Cheese Burrito Tracker to help track down where it could be found. The burrito features a mixture of hearty chili and melted cheddar cheese wrapped inside a flour tortilla. The warm chili is comforting and delicious.
I can make tacos at home, and I do but there is nothing like a sack of Taco Bell tacos when you are tired and need a food hug.
Copycat Taco Bell Caramel Empanada
ingredients
2 (14 ounce) packages empanada wrappers, 10 dough rounds each
Filling
1 (20 ounce) can apple pie filling
1 (11 ounce) bag Kraft caramels
1⁄8 teaspoon ground cinnamon
6 cups vegetable oil
directions
Make Filling:
In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow the filling to cool completely. Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
Cook:
Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F. Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving. Tip: Copycat Taco Bell Caramel Apple Empanada’s can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.
Copycat Taco Bell Chilli Cheese Burrito
Ingredients
Chili Beef Filling:
1 pound ground beef
1 medium yellow onion, diced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 cups water, plus 2 tablespoons divided
2 tablespoons cornstarch
Additional Filling & Assembly:
1 (16 ounce) can refried beans
1 (6 ounce) can tomato paste (about 6 tablespoons)
3 cups cheddar cheese, shredded
10 (10 inch) flour tortillas
Directions
Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking until browned. Drain excess fat, then add chili powder, cayenne, and salt. Stir in 2 cups of water. In a small bowl, mix cornstarch with the remaining 2 tablespoons of water. Stir this into the meat mixture and let it simmer to thicken. Add refried beans and tomato paste, stirring until well combined. Add 1½ cups of shredded cheese and mix until melted and incorporated. Place a tortilla on a cutting board (warm in microwave for 15 seconds if needed to soften). Add a pinch of shredded cheese followed by ¼-½ cup of the meat mixture. Fold in the sides and roll the tortilla into a log shape. Repeat with remaining tortillas. Serve with sour cream and salsa if desired.