Taco Bell Copycat Recipes
Taco Bell's Crunchwrap Supreme, Mexican Pizza, and Nacho Fries have cult followings for good reason. Our copycat recipes decode the fold, the cheese sauce, and that turquoise Baja Blast.
8 recipes
Taco Bell was founded in 1962 by Glen Bell in Downey, California. It built its menu around fast Tex-Mex: seasoned ground beef, hard taco shells, nacho cheese, and sour cream. The Mexican Pizza — first sold in 1985 as the "Pizzazz Pizza" and renamed in 1988, discontinued in 2020, then brought back in 2022 after massive fan outcry — is two fried flour shells layered with beans, beef, pizza sauce, and melted cheese. The Crunchwrap Supreme (2005) solved the 'hard shell in a burrito' problem with a folded hexagonal flatbread that seals everything inside. Baja Blast, the turquoise Mountain Dew exclusive to Taco Bell since 2004, gets its color from blue food dye (FD&C Blue 1) added to a citrus-punch base. The Nacho Cheese Sauce is essentially processed cheese with sodium phosphate and spices — at home, Velveeta thinned with milk and seasoned with cumin, chili powder, and garlic salt is the closest substitute.
Frequently Asked Questions
How do I fold a Crunchwrap Supreme correctly?
Start with a 12-inch flour tortilla. Place filling in the center — meat, nacho cheese, a tostada shell, sour cream, shredded lettuce, diced tomato. Fold the outer edge in toward the center in 6 even pleats to form a hexagon. Flip seam-side down immediately onto a hot dry skillet over medium heat for 2–3 minutes until golden, then flip for another 2 minutes. If pleats keep opening, secure with a toothpick while it starts cooking.
What is Baja Blast and how do I make it at home?
Baja Blast is a Mountain Dew variant with a Tropical Lime flavor and blue food dye, sold exclusively at Taco Bell fountain machines. To make it at home: mix 1 part Powerade Mountain Berry Blast with 3 parts regular Mountain Dew. The result is almost indistinguishable from the fountain version. Some people use Gatorade Cool Blue instead — either works.
What's in Taco Bell's Nacho Cheese Sauce?
It's a pasteurized processed cheese base (Velveeta-style) thinned with water, emulsified with sodium phosphate, and seasoned with jalapeño peppers, cumin, and salt. At home: melt 4 oz Velveeta with 3 tbsp milk over low heat, add 1 tbsp pickled jalapeño brine, 1/4 tsp cumin, 1/4 tsp chili powder. Keep it warm in a small saucepan or in a slow cooker on 'keep warm.'
Is the Mexican Pizza hard to make at home?
Not at all. Fry two small (6-inch) flour tortillas in 1/4 inch of vegetable oil over medium-high heat for about 45 seconds per side until golden and rigid. Layer: refried beans and seasoned ground beef on the first shell, second shell on top, then pizza sauce (about 2 tbsp), a mix of shredded cheddar and Monterey Jack, and diced tomatoes. Microwave 45 seconds or bake at 400°F for 5 minutes to melt the cheese. Total time: 20 minutes.
What seasoning blend makes Taco Bell Nacho Fries taste right?
The coating is paprika-forward with garlic, cumin, and a cayenne kick. Mix: 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 tsp onion powder, 1/4 tsp black pepper, 1/2 tsp salt. Toss with 1 tbsp oil and apply to freshly fried or air-fried fries while still hot so the seasoning sticks. The dipping sauce is the Nacho Cheese recipe above.