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Health(ify) The Menu: Taco Bell

Kacie Miller

Hi friends!

Let's talk about fast food cravings and how we can indulge without feeling sluggish afterward. I've loved The Try Guys since their early days (shoutout to Keith Habersberger for being the hilarious genius behind the Eat the Menu series), which got me thinking: Why not create my own twist on this concept? But instead of eating everything on the menu, I'm going to show you how to make healthier versions of fast food classics right at home!

Today, we're starting with a fast food giant that many know (and maybe even love—I see you, Lisa Barlow and Paris Hilton!): Taco Bell. Now, I'm not suggesting we ditch Taco Bell entirely (trust me, I'm not that mean), but I wanted to explore some of its most popular items and recreate them with healthier ingredients. Let's healthify the Taco Bell menu, shall we?

Healthified Taco Bell Menu:

Cantina Chicken Crispy Taco

Ingredients:

  • 1 lb boneless skinless chicken breasts or thighs

  • 1 tbsp coconut oil (for roasting chicken)

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp cumin

  • Salt and pepper to taste

  • 8 crispy taco shells (organic options like Late July Organic)

  • Shredded cheddar cheese

  • Freshly shredded lettuce

  • Pico de gallo (fresh salsa)

  • Avocado ranch sauce (see recipe below)

Instructions:

  1. Roast the Chicken: Preheat your oven to 375°F (190°C). Season the chicken with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Roast for 25-30 minutes or until fully cooked. Let it cool slightly before shredding.

  2. Assemble the Taco: Fill each taco shell with shredded chicken, lettuce, shredded cheddar, and pico de gallo. Drizzle with avocado ranch sauce and serve.

Avocado Ranch Sauce:

  • 1 ripe avocado

  • 1/4 cup plain organic yogurt or sour cream (choose full-fat)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 tbsp lime juice

  • Salt and pepper to taste

  • Water to thin (if needed)

Blend all ingredients until smooth.

Cantina Chicken Soft Taco

Ingredients:

  • 1 lb boneless skinless chicken breasts or thighs

  • 1 tbsp coconut oil

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper to taste

  • 8 soft tortillas (Organic flour tortillas like Maria & Ricardo's)

  • Freshly shredded lettuce

  • Pico de gallo

  • Fresh cilantro (optional)

  • Avocado ranch sauce (see above)

Instructions:

  1. Cook the Chicken: In a pan over medium heat, cook the chicken breasts with olive oil and seasonings for 6-7 minutes per side or until fully cooked. Let the chicken rest before slicing or shredding.

  2. Warm the Tortillas: Heat the tortillas in a skillet or microwave until soft and warm.

  3. Assemble the Tacos: Place shredded chicken on each tortilla, followed by shredded lettuce, shredded cheddar, pico de gallo, and cilantro. Drizzle with avocado ranch sauce.

Cantina Chicken Burrito

Ingredients:

  • 2 lbs boneless skinless chicken breasts

  • 2 tbsp coconut oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp cumin

  • Salt and pepper to taste

  • 4 large flour tortillas (Organic flour tortillas like Maria & Ricardo's)

  • Avocado ranch sauce (see above)

  • Creamy chipotle sauce (recipe below)

  • Freshly shredded lettuce

  • Shredded purple cabbage

  • Fresh pico de gallo

  • Shredded cheddar cheese

Creamy Chipotle Sauce:

  • 1/4 cup full-fat plain yogurt or sour cream

  • 1-2 chipotle peppers in adobo sauce (use sparingly for heat)

  • 1 tbsp lime juice

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt to taste

Instructions:

  1. Cook the Chicken: Preheat your oven to 375°F (190°C). Season the chicken with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper. Roast for 25-30 minutes. Once cooked, allow it to cool slightly and shred it.

  2. Prepare the Sauces: Blend all ingredients for the creamy chipotle sauce until smooth.

  3. Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until soft and pliable.

  4. Assemble the Burritos: Lay the warm tortilla flat and layer with double the slow-roasted shredded chicken, lettuce, purple cabbage, freshly prepared pico de gallo, cheddar cheese, avocado ranch sauce, and creamy chipotle sauce.

  5. Roll the Burrito: Fold in the sides of the tortilla, then roll it tightly. Serve immediately, or grill the burrito for a crispy exterior.

Cantina Chicken Bowl

Ingredients:

For the Chicken:

  • 2 chicken breasts (or thighs for juicier chicken)

  • 1 tablespoon coconut oil (for cooking)

  • 2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • 1/2 teaspoon chili powder

  • Salt and pepper to taste

  • 1 lime (for zest and juice)

For the Seasoned Rice:

  • 1 cup organic white rice

  • 1 3/4 chicken bone broth

  • 1 tablespoon grass-fed butter or ghee

  • 1/2 teaspoon turmeric

  • ¼ teaspoon cumin

  • 1 tablespoon red salsa

  • Salt to taste

For the Black Beans:

  • 1 can organic black beans

  • 1 tablespoon coconut oil

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

For the Avocado Ranch Sauce:

  • 1 ripe avocado

  • 1/4 cup organic sour cream (full-fat)

  • 1 tablespoon fresh lime juice

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 cup fresh cilantro (optional)

  • Salt and pepper to taste

  • Water to thin, as needed

For the Pico de Gallo:

  • 1 large tomato, diced

  • 1/4 cup red onion, finely chopped

  • 1 jalapeño, finely chopped (optional, depending on spice preference)

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon lime juice

  • Salt and pepper to taste

For the Bowl:

  • 2 cups organic shredded lettuce

  • 1/2 cup shredded purple cabbage

  • 1/2 cup freshly made guacamole (use ripe avocado, lime juice, cilantro, and salt)

  • 1/2 cup shredded cheddar cheese (preferably grass-fed or organic)

Instructions:

Prepare the Chicken:

  1. Preheat your oven to 375°F (190°C).

  2. In a small bowl, mix the paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.

  3. Rub the chicken breasts with oil and coat them evenly with the spice mixture. Squeeze fresh lime juice over the chicken.

  4. Roast the chicken on a baking sheet lined with parchment paper for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes before shredding it with a fork.

Make the Seasoned Rice:

  1. In a medium saucepan, add the rice, chicken bone broth, turmeric, cumin, salsa, and a pinch of salt. Bring it to a boil.

  2. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

  3. Remove from heat and stir in the butter or ghee. Set aside.

Cook the Black Beans:

  1. Drain and rinse the black beans. In a skillet, heat the oil over medium heat.

  2. Add the beans to the skillet and season them with cumin, chili powder, garlic powder, salt, and pepper.

  3. Cook for 5-7 minutes, stirring occasionally, until heated through and fragrant. Set aside.

Prepare the Avocado Ranch Sauce:

  1. In a blender or food processor, combine the avocado, sour cream, lime juice, garlic powder, onion powder, cilantro (if using), salt, and pepper.

  2. Blend until smooth. Add water a tablespoon at a time until you reach your desired consistency.

Make the Pico de Gallo:

  1. In a small bowl, combine the diced tomato, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper.

  2. Stir well and set aside to let the flavors meld.

Assemble the Cantina Chicken Bowl:

  1. Start by placing a base of seasoned rice in the bottom of each bowl.

  2. Layer with shredded chicken, black beans, lettuce, and purple cabbage.

  3. Add a spoonful of pico de gallo, followed by guacamole, a drizzle of avocado ranch sauce, and a sprinkle of shredded cheddar cheese.

Crispy Chicken Nuggets:

Ingredients

For the Chicken Marinade:

  • 1 lb all-white meat chicken breast, cut into nugget-sized pieces

  • 1 cup buttermilk

  • 2-3 fresh jalapeños, chopped finely (remove seeds for less heat)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 tablespoon apple cider vinegar (optional for extra tenderization)

For the Tortilla Chip Coating:

  • 2 cups tortilla chips (organic, seed-oil-free brands like Late July)

  • 1/4 cup unbleached organic all-purpose flour (for dredging)

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder (optional, for a slight kick)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For Frying:

  • 1 cup coconut oil or ghee

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine the buttermilk, chopped jalapeños, garlic powder, onion powder, paprika, salt, pepper, and apple cider vinegar (if using). Mix everything thoroughly.

  2. Add the chicken pieces into the marinade, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, but for the best flavor, let them marinate overnight. This will help the chicken become tender and flavorful.

Step 2: Prepare the Tortilla Chip Coating

  1. Using a food processor or blender, pulse the tortilla chips until they are finely crushed into crumbs but not powder. The goal is to have a chunky texture that mimics a crispy coating.

  2. In a separate shallow dish, mix the crushed tortilla chips with unbleached organic flour, garlic powder, chili powder, salt, and pepper.

  3. Set this mixture aside for dredging.

Step 3: Coat the Chicken Nuggets

  1. Take the marinated chicken pieces from the fridge. Let any excess marinade drip off.

  2. Dredge each piece of chicken in the tortilla chip-flour mixture, pressing gently to coat evenly. Make sure the chicken is well-coated with the crispy chip mixture.

Step 4: Fry the Nuggets

  1. In a large skillet or frying pan, heat the avocado oil or ghee over medium-high heat. If you're using a deep fryer, heat the oil to 375°F (190°C).

  2. Once the oil is hot, carefully add the chicken pieces to the pan in batches, avoiding overcrowding. Fry for 3-4 minutes per side or until golden brown and crispy.

  3. Remove the chicken nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.

Tostada

Ingredients:

  • 4 organic corn tortillas (air-fried to create crisp tostada shells)

  • 1 can of organic refried beans (with no preservatives or seed oils)

  • 1/4 cup organic, low-sodium tomato sauce

  • 1 cup shredded organic lettuce

  • 1/2 cup shredded organic cheddar cheese (or mozzarella)

  • 1 tbsp organic sour cream or whole milk yogurt

Instructions:

  1. Make the Tostada Shells: Lightly heat a pan with avocado oil. Fry each corn tortilla on each side for 2-3 minutes until crispy. Set aside on paper towels to drain excess oil.

  2. Prepare the Refried Beans: Warm the organic refried beans in a small saucepan over medium heat, adding a little water if necessary to achieve your preferred consistency.

  3. Assemble the Tostada: Spread a generous amount of warm refried beans over each crispy tostada shell. Spoon a little tomato sauce over the beans to add flavor.

  4. Top it Off: Layer with shredded lettuce and sprinkle on shredded cheese. Add a dollop of sour cream or whole milk yogurt for extra richness.

Meximelt®

Ingredients:

  • 4 medium-sized soft flour tortillas (use organic flour tortillas)

  • 1/2 cup fresh organic pico de gallo

  • 1/4 cup organic mozzarella cheese

  • 1/4 cup organic cheddar cheese

  • 1/4 cup Monterey Jack cheese

  • 1/2 lb organic ground beef

  • 1 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin

  • Sea salt and pepper, to taste

  • 1 tbsp coconut oil

Instructions:

  1. Prepare the Beef: In a skillet, heat the avocado oil over medium-high heat. Add the ground beef, breaking it up with a spoon. Stir in chili powder, garlic powder, cumin, salt, and pepper. Cook until browned and fully cooked through, then remove from heat and set aside.

  2. Assemble the Meximelt: Lay out the flour tortillas and sprinkle a generous amount of shredded mozzarella, cheddar, and Monterey Jack cheeses on half of each tortilla.

  3. Add the Beef: Spoon a few tablespoons of the seasoned ground beef on top of the cheese, then add a little pico de gallo.

  4. Cook the Meximelt: Fold the tortilla in half to create a half-moon shape. Heat a skillet over medium heat, and cook each folded tortilla for 2-3 minutes per side until the cheese is melted and the tortilla is golden brown and slightly crispy.

Gordita Supreme®

Ingredients:

  • 4 soft flatbreads (Organic flour)

  • 1/2 lb organic ground beef

  • 1/2 cup shredded organic lettuce

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup shredded cheddar cheese

  • 1/4 cup Monterey Jack cheese

  • 1/4 cup sour cream or Greek yogurt

  • 1/4 cup diced tomatoes

  • Taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, and a pinch of sea salt)

Instructions:

  1. Prepare the Ground Beef: Heat a little avocado oil in a skillet. Add the ground beef and cook, breaking it up as it cooks. Once browned, sprinkle in the taco seasoning mix (or your own blend) and a little water to form a sauce. Stir well and cook for 2-3 more minutes.

  2. Cook the Flatbread: To make the flatbreads, roll out small balls of organic unbleached flour dough (using a simple flour-water-salt recipe). Heat a dry pan or griddle over medium heat, and cook each flatbread for 2-3 minutes on each side until golden and soft.

  3. To assemble the Gordita Supreme®, slice the warm flatbread down the middle to create a pocket. Stuff the pocket with seasoned beef, then layer the shredded lettuce and cheese. Add a dollop of sour cream or Greek yogurt and sprinkle with fresh diced tomatoes.

Spicy Potato Soft Taco

Ingredients:

  • For the Seasoned Potato Bites:

    • 2 large russet potatoes, peeled and cut into 1/2-inch cubes

    • 1 tbsp coconut oil (for roasting)

    • 1 tsp smoked paprika

    • 1/2 tsp garlic powder

    • 1/2 tsp onion powder

    • 1/2 tsp chili powder

    • 1/4 tsp cayenne pepper (optional, adjust to taste)

    • Salt and pepper, to taste

  • For the Chipotle Sauce:

    • ½ cup full-fat sour cream (choose a grass-fed variety if possible)

    • 2 tbsp adobo sauce from a can of chipotle peppers

    • 1 tsp lime juice

    • Salt, to taste

  • For the Tacos:

    • 6 soft tortillas

    • 1 cup shredded real cheddar cheese

    • 1 cup shredded romaine lettuce

    • Optional: Extra lime wedges and cilantro for garnish

Directions:

  1. Prepare the Seasoned Potato Bites:

    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

    • In a bowl, toss the diced potatoes with the oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), and a pinch of salt and pepper until the potatoes are evenly coated.

    • Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

  2. Make the Chipotle Sauce:

    • In a small bowl, whisk together the sour cream, chipotle adobo sauce, lime juice, and a pinch of salt. Taste and adjust seasoning, adding more chipotle sauce for heat or lime juice for tanginess.

  3. Assemble the Tacos:

    • Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side or microwave them for about 20-30 seconds.

    • Start by adding a layer of seasoned potato bites in the center of each warm tortilla.

    • Top with a generous sprinkle of shredded cheddar cheese.

    • Add a handful of shredded romaine lettuce for crunch and freshness.

    • Drizzle with the creamy chipotle sauce for that perfect spicy kick.

    • Optionally, garnish with fresh lime wedges and cilantro.

  4. Serve:

    • Serve immediately, and enjoy these crispy, creamy, and spicy potato tacos!

Cheesy Bean and Rice Burrito

Ingredients:

Nacho Cheese Sauce (Recipe below)

Refried Beans:

  • 1 can organic pinto beans

  • 1 tbsp coconut oil

  • 1/2 tsp cumin, 1/4 tsp chili powder, salt

  • 2 tbsp chicken bone broth

Rice:

  • 1 cup organic white rice (Jasmine or Basmati)

  • 1 1/2 cups chicken bone broth

  • 1/2 tsp cumin, garlic powder, salt

For the Burrito:

  • 4 large organic flour tortillas

  • Shredded lettuce (optional)

  • Salsa (optional)

Instructions:

Make Cheese Sauce:

Ingredients:

  • 1 cup full-fat organic milk

  • 1 tbsp grass-fed butter

  • 1 tbsp organic unbleached flour (to thicken the sauce)

  • 1 cup shredded sharp cheddar cheese (organic, grass-fed variety)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika

  • 1/4 tsp ground cumin

  • Salt, to taste

Instructions:

  1. Make a Roux: Melt the butter (or ghee) in a medium saucepan over medium heat. Add the unbleached organic flour and whisk for 1-2 minutes to create a roux. This helps thicken the sauce without any weird additives.

  2. Add Milk: Slowly pour the organic milk while whisking continuously to avoid lumps. Keep whisking until the sauce begins to thicken.

  3. Add Spices: Stir in garlic powder, onion powder, paprika, cumin, and salt. Taste and adjust seasoning if needed.

  4. Add Cheese: Gradually stir the shredded cheddar cheese, allowing it to melt smoothly into the sauce. Keep stirring until the sauce is creamy and thick.

Finishing the Burrito:

  1. Prepare Beans: Heat avocado oil in a pan. Add beans, cumin, chili powder, and salt. Mash with chicken broth to achieve the desired consistency.

  2. Cook Rice: Bring water or broth to a boil, add rice, cumin, garlic powder, and salt, and simmer on low for 15-18 minutes—fluff with a fork.

  3. Assemble Burrito: Warm tortillas, layer with refried beans, rice, and cheese sauce. Add lettuce, roll up, and serve with salsa or guacamole.

Double Stack Taco Recipe

Ingredients

For the Seasoned Beef:

  • 1 lb organic grass-fed ground beef

  • 1 tbsp grass-fed butter

  • 1 tbsp organic tomato paste

  • Spices: chili powder, paprika, garlic powder, onion powder, cumin, oregano, black pepper, and red pepper flakes (optional)

  • 1/2 cup beef bone broth

  • Sea salt to taste

For the Crunchy Taco Shells:

  • 8 organic corn taco shells

  • 2 tbsp coconut or avocado oil (or your preferred healthy fat)

For the Soft Flour Tortillas:

  • 8 organic unbleached flour tortillas

Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

For the Fiesta Strips:

  • 1 cup organic corn tortilla strips (or make your own)

For Toppings:

  • 1 cup shredded cheddar cheese

  • 1 cup shredded lettuce

  • 1/4 cup sour cream (optional)

Instructions

1. Make the Seasoned Beef:

  • Cook ground beef in butter over medium heat. Add tomato paste, spices, and beef broth. Simmer for 10 minutes until thickened. Taste and adjust seasoning.

2. Prepare the Crunchy Taco Shells:

  • Fry taco shells in avocado oil until crispy, about 2 minutes per side. Drain on paper towels.

3. Make the Nacho Cheese Sauce

4. Assemble the Double Stacked Taco:

  • Spread nacho cheese sauce on a flour tortilla. Place a crunchy taco shell on top and fill with seasoned beef, shredded cheddar, lettuce, and Fiesta strips. Fold the flour tortilla around the taco shell.

5. Serve:

  • Repeat for remaining tacos. Optionally, top with sour cream.

Stacker

Ingredients

For the seasoned beef:

  • 1/4 lb grass-fed ground beef

  • 1/4 tsp chili powder

  • 1/4 tsp cumin

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/8 tsp smoked paprika

  • Pinch of sea salt

  • Pinch of black pepper

  • 1 tbsp water

  • 1 tsp organic tomato paste

Nacho cheese sauce: (Recipe Shown Above in Cheesy Bean and Rice Burrito)

For the tortilla:

  • 2 organic flour tortillas

For the cheese layer:

  • 1/4 cup shredded mozzarella (grass-fed)

  • 1/4 cup shredded cheddar (grass-fed)

Instructions

  1. Cook the Beef: In a skillet over medium heat, brown the beef. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in water and tomato paste, simmer for a few minutes, and set aside.

  2. Make the Nacho Cheese Sauce

  3. Assemble the Stacker:

    • Heat both tortillas in a skillet for 1 minute on each side until soft and warm.

    • Spread the seasoned beef mixture over the first tortilla. Drizzle with the nacho cheese sauce and top with shredded mozzarella and cheddar.

    • Place the second tortilla on top and press gently.

    • Cook both sides on medium heat in a hot skillet until golden and crispy.

  4. Serve: Slice into wedges and enjoy! Garnish with optional toppings like cilantro, salsa, or hot sauce.

3 Cheese Chicken Flatbread Melt

Ingredients:

For the Chicken:

  • 1 chicken breast (boneless, skinless)

  • 1 tbsp coconut oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp chili powder

  • 1/4 tsp cumin

  • Salt and pepper, to taste

For the Flatbread:

  • 1 cup unbleached organic all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 2 tbsp coconut oil (or avocado oil)

  • 1/4 cup warm water (adjust as needed)

  • 1 tbsp butter (for brushing)

For the Creamy Chipotle Sauce:

  • 2 tbsp full-fat Greek yogurt

  • 1 tsp chipotle powder

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp lime juice

  • Salt, to taste

For the Cheese Blend:

  • 1/3 cup shredded cheddar cheese (organic)

  • 1/3 cup shredded mozzarella cheese (organic)

  • 1/3 cup shredded Monterey Jack cheese (organic)

Instructions:

  1. Marinate Chicken: Mix olive oil, paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Coat chicken and marinate for 30 minutes.

  2. Make Flatbread: Combine flour, baking powder, and salt. Add olive oil and warm water, then knead into a smooth dough. Roll out into an 8-inch circle. Cook in a hot skillet for 2 minutes per side until golden. Brush with butter.

  3. Cook Chicken: Grill marinated chicken on medium heat for 6-8 minutes per side until cooked through (165°F). Slice into strips.

  4. Make Sauce: Mix Greek yogurt, chipotle powder, garlic powder, paprika, lime juice, and salt.

  5. Assemble: Place chicken on the flatbread, drizzle with chipotle sauce, and top with shredded cheese.

  6. Melt Cheese: warm in the oven (350°F) for a few minutes or use a panini press until cheese melts.

Cheesy Fiesta Potatoes

Ingredients

For the Potatoes:

  • 4 medium russet potatoes (peeled and diced)

  • 1 tbsp coconut oil or ghee

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp paprika

  • 1/2 tsp chili powder (optional)

  • Salt and pepper to taste

Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

For the Toppings:

  • 1/4 cup organic sour cream

Instructions

  1. Roast the Potatoes: Preheat the oven to 425°F. Toss the diced potatoes with avocado oil (or ghee), garlic powder, onion powder, paprika, chili powder, salt, and pepper. Spread them on a baking sheet and roast them for 25-30 minutes, flipping halfway through, until crispy.

  2. Make the Cheese Sauce: Melt butter over medium heat in a saucepan. Add heavy cream, milk, garlic powder, and onion powder. Stir in cheddar cheese until smooth. Add salt to taste.

  3. Assemble: Drizzle the cheese sauce over the roasted potatoes. Top with a dollop of sour cream and garnish with cilantro.

Chicken Enchilada Burrito Recipe

Ingredients:

  • For the Grilled Chicken:

    • 2 large boneless, skinless chicken breasts (organic)

    • 1 tablespoon avocado oil or grass-fed butter (for grilling)

    • 1 tablespoon lime juice

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1 teaspoon paprika

    • ½ teaspoon ground cumin

    • ½ teaspoon chili powder

    • Salt and pepper to taste

  • For the Seasoned Rice:

    • 1 cup organic white rice (long-grain or jasmine is best for texture)

    • 1 ½ cups chicken bone broth

    • 1 teaspoon onion powder

    • 1 teaspoon garlic powder

    • ½ teaspoon paprika

    • Salt to taste

  • For the Red Sauce:

    • 1 can (15 oz) organic tomato sauce (no added oils)

    • 1 teaspoon ground cumin

    • 1 teaspoon chili powder

    • 1 tablespoon lime juice

    • 1 tablespoon avocado oil (for cooking)

    • Salt to taste

  • For the Reduced-Fat Sour Cream:

    • 1 cup full-fat organic sour cream

    • 1 tablespoon organic lemon juice (or lime juice)

    • 1 teaspoon garlic powder

    • Salt to taste

  • For the Three-Cheese Blend:

    • ½ cup organic shredded mozzarella cheese

    • ½ cup organic shredded cheddar cheese

    • ½ cup organic shredded Monterey Jack cheese

  • For the Tortillas:

    • 4-6 organic flour tortillas

Instructions:

  1. Grill the Chicken:

    • In a bowl, combine the lime juice, garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes (or overnight for more flavor).

    • Heat a skillet or grill pan over medium-high heat and add the avocado oil or grass-fed butter.

    • Grill the chicken for 5-7 minutes per side or until fully cooked (the internal temperature should be 165°F). Let it rest for 5 minutes before slicing it into thin strips.

  2. Prepare the Rice:

    • In a saucepan, bring the chicken broth to a boil.

    • Add the rice, onion powder, garlic powder, paprika, and salt. Stir to combine.

    • Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed.

    • Remove from heat and fluff the rice with a fork.

  3. Make the Red Sauce:

    • In a small saucepan, heat the avocado oil over medium heat. Add the tomato sauce, cumin, chili powder, lime juice, and salt.

    • Stir well and let the sauce simmer for 5-7 minutes to allow the flavors to meld.

  4. Prepare the Sour Cream:

    • In a small bowl, combine the sour cream, lemon or lime juice, garlic powder, and salt. Mix until smooth.

  5. Assemble the Burritos:

    • Warm the flour tortillas in a dry skillet over medium heat for 10-20 seconds per side until soft and warm.

    • Layer the grilled chicken, seasoned rice, red sauce, reduced-fat sour cream, and the three-cheese blend on each tortilla.

    • Fold in the sides of the tortilla and roll it up tightly to secure the filling.

  6. Serve:

    • Optionally, you can briefly grill the burrito on the skillet, seam side down, to seal it and give it a nice golden crisp outside.

Cheesy Double Beef Burrito

Ingredients:

Beef Filling:

  • 1 lb grass-fed ground beef

  • 1 tbsp onion powder

  • 1 tsp cumin, chili powder, paprika

  • Salt and pepper

  • 2 tbsp beef bone broth

Seasoned Rice:

  • 1 cup organic white rice

  • 2 cups water

  • 1 tbsp butter

  • Salt and spices (onion, garlic powder, cumin)

Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

Fiesta Strips:

  • Organic corn tortillas, cut into strips

  • Coconut or Avocado oil for frying

  • Salt

Sour Cream:

  • 1 cup organic sour cream (or Greek yogurt)

  • 1 tbsp lime juice

  • Salt and garlic

Three-Cheese Blend:

  • 1 cup shredded organic cheddar, Monterey Jack, and mozzarella

Tortilla:

  • 1 organic unbleached flour tortilla

Assembly:

  1. Cook beef with spices and broth until browned.

  2. Prepare rice with butter and seasonings.

  3. Melt cheese with milk and butter for nacho sauce.

  4. Fry tortilla strips in avocado oil.

  5. Mix sour cream with lime, garlic, and salt.

  6. Layer beef, rice, cheese sauce, strips, sour cream, and cheese in the tortilla.

  7. Roll up and enjoy!

Loaded Beef Nachos

Ingredients:

  • Tortilla Chips: Choose a brand like Late July.

  • Seasoned Beef:

    • 1 lb grass-fed ground beef

    • 1 tbsp coconut oil

    • 1 tbsp chili powder

    • 1 tbsp cumin

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1/2 tsp paprika

    • 1/4 tsp cayenne pepper (optional for heat)

    • Salt and pepper to taste

  • Refried Beans:

    • 1 can (15 oz) organic refried beans ( like Eden Foods)

  • Reduced-Fat Sour Cream: full-fat, organic

  • Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

  • Red Sauce (recipe shown above in Chicken Enchilada Burrito)

  • Guacamole:

    • 2 ripe avocados

    • 1 tbsp lime juice

    • Salt to taste

    • 1/4 tsp garlic powder

    • Optional: 1/4 small onion, finely chopped

Instructions:

  1. Cook the Beef: Heat coconut oil over medium heat in a pan. Add the ground beef and season with chili powder, cumin, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Cook until browned and fully cooked, about 6-7 minutes.

  2. Prepare the Red Sauce

  3. Make the Nacho Cheese Sauce

  4. Prepare the Guacamole: Mash the avocados in a bowl and add lime juice, salt, garlic powder, and optional onion.

  5. Assemble the Nachos: On a large plate, arrange the tortilla chips. Spread a layer of refried beans, then top with the seasoned beef, nacho cheese sauce, red sauce, sour cream, and guacamole. Serve immediately.

Soft Taco

Ingredients:

  • Tortillas

  • Seasoned Beef: Follow the same instructions as the Loaded Beef Nachos for seasoned beef.

  • Lettuce: Fresh romaine or iceberg lettuce, shredded

  • Cheese: Shredded cheddar or a blend

Instructions:

  1. Cook the seasoned beef as described above.

  2. Warm your tortilla on a dry skillet over medium heat for 30 seconds per side.

  3. To assemble, add the seasoned beef to the center of the tortilla, top with shredded lettuce, and sprinkle with shredded cheese. Fold the sides of the tortilla in and roll it up tightly.

Soft Taco Supreme®

Ingredients:

  • Soft Taco Ingredients: Follow the Soft Taco recipe above (tortilla, seasoned beef, lettuce, and cheese).

  • Sour Cream: Organic Valley or Stonyfield full-fat organic sour cream

  • Optional Toppings: Add tomatoes or onions for more freshness if desired.

Instructions:

  1. Assemble the taco as you would for the Soft Taco.

  2. Add a generous dollop of sour cream on top. Optionally, sprinkle some diced tomatoes or onions.

Crunchy Taco

Ingredients:

  • Taco Shells

  • Seasoned Beef: Prepare as described in the Loaded Beef Nachos.

  • Lettuce: Shredded romaine or iceberg lettuce

  • Cheese: Shredded cheddar or your choice of cheese

Instructions:

  1. Cook the seasoned beef as described above.

  2. If you use store-bought taco shells, follow the package instructions for heating them (usually 5-7 minutes in the oven at 375°F).

  3. To assemble, place the taco shell on a plate and fill it with seasoned beef. Top with lettuce and cheese. Serve immediately.

Crunchy Taco Supreme®

Ingredients:

  • Crunchy Taco Ingredients: Follow the Crunchy Taco recipe above.

  • Sour Cream: Full-fat organic sour cream (like Organic Valley)

  • Optional Toppings: Diced tomatoes, onions, or fresh cilantro

Instructions:

  1. Assemble the taco as you would for the Crunchy Taco.

  2. Add a dollop of sour cream on top and any other optional toppings, such as diced tomatoes or cilantro, for added flavor and freshness.

Nacho Cheese Doritos® Locos Taco Shells

Ingredients:

  • 1 1/2 cups organic unbleached flour

  • 1/2 tsp salt

  • 1 tsp paprika

  • 1/2 tsp onion powder

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper (optional)

  • 1/2 cup cheddar cheese (shredded)

  • 1/2 cup warm water

  • Coconut oil (for frying)

Homemade Nacho Cheese Seasoning:

  • 2 tbsp nutritional yeast

  • 1 tbsp cheddar powder (optional)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

Instructions:

  1. Make the Shells: Mix flour, salt, spices, and cheddar cheese. Add water to form dough. Roll into balls, flatten, and fry in avocado oil until crispy.

  2. Add Seasoning: Sprinkle with homemade Nacho Cheese Seasoning right after frying.

Nacho Cheese Doritos® Locos Tacos Supreme®

Additional Ingredients:

  • Ground beef – 1 lb, seasoned with taco seasoning.

  • Shredded lettuce, diced tomatoes, cheddar cheese, sour cream

Instructions:

  1. Cook Meat: Brown and season your ground meat with taco seasoning.

  2. Assemble Tacos: Layer seasoned meat, lettuce, tomatoes, and cheese in the Doritos taco shell. Top with sour cream.

  3. Serve: Enjoy while the shell is crispy!

Nacho Fries Recipe:

Ingredients:

  • 3 large russet potatoes (or Yukon Gold for a creamier texture)

  • 1 tbsp avocado oil (for baking)

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp cumin

  • 1/4 tsp cayenne pepper (optional, for some heat)

  • Salt and pepper, to taste

Instructions:

  1. Prep the Fries: Peel the potatoes (optional) and slice them into thin strips. If you want them extra crispy, soak them in water for about 30 minutes to remove some of the starch. Drain them and pat them dry with paper towels.

  2. Seasoning: In a large bowl, combine chili powder, paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper. Add olive or avocado oil to the potatoes and toss to coat evenly. Then, sprinkle the seasoning mix over the fries and toss again to cover every fry.

  3. Bake: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the seasoned fries in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. If you want extra crispiness, you can broil them for the last 2-3 minutes.

  4. Serving: Once the nachos have been removed from the oven, let them cool for a few minutes. For dipping, serve them with the homemade nacho cheese sauce shown earlier (recipe shown above in Cheesy Bean and Rice Burrito).

Mexican Pizza

Ingredients:

  • 2 organic flour tortillas

  • 1 lb grass-fed ground beef

  • 1/2 cup organic tomato paste

  • 1 tbsp chili powder, garlic powder, onion powder, 1/2 tsp cumin

  • 1 can organic refried beans

  • 1 cup shredded organic three-cheese blend

  • 1/2 cup diced tomatoes, chopped green onions, cilantro

Instructions:

  1. Make the Sauce: Combine tomato paste, spices, and water. Simmer for 5 minutes.

  2. Cook the Beef: Brown ground beef and add a little sauce.

  3. Assemble: Layer one tortilla with beans, beef, and sauce. Top with the second tortilla and cheese.

  4. Bake: Cook at 375°F for 10-12 minutes until crispy.

  5. Garnish: Top with tomatoes, green onions, and cilantro. Serve!

Veggie Mexican Pizza

Ingredients:

  • 2 organic flour tortillas

  • 1/2 cup organic tomato paste

  • 1 can organic refried black beans

  • 1 cup shredded organic three-cheese blend

  • 1/2 cup diced tomatoes, chopped green onions, lettuce, cilantro

Instructions:

  1. Make the Sauce: Combine tomato paste, spices, and water. Simmer for 5 minutes.

  2. Assemble: Spread refried beans on one tortilla, add sauce, and cheese, and top with the second tortilla.

  3. Bake: Cook at 375°F for 10-12 minutes until crispy.

  4. Garnish: Top with fresh tomatoes, lettuce, and cilantro.

Crunchwrap Supreme®

Ingredients:

  • 1 large organic flour tortilla

  • 1 lb ground beef

  • 1/2 cup Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

  • 1 tostada shell

  • 1/2 cup shredded lettuce, diced tomatoes

  • 2 tbsp sour cream or Greek yogurt

Instructions:

  1. Cook the Beef: Brown beef and add taco seasoning.

  2. Assemble: Layer beef, cheese, tostada shell, lettuce, tomatoes, and sour cream in the center.

  3. Wrap: Fold tortilla edges and cook in a pan for 3-4 minutes on each side until crispy.

Black Bean Crunchwrap Supreme®

Ingredients:

  • 1 large organic flour tortilla

  • 1 can organic black beans (seasoned with taco seasoning)

  • 1/2 cup Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)

  • 1 tostada shell

  • 1/2 cup shredded lettuce, diced tomatoes

  • 2 tbsp sour cream or Greek yogurt

Instructions:

  1. Season the Beans: Heat black beans with taco seasoning.

  2. Assemble: Layer beans, cheese, tostada shell, lettuce, tomatoes, and sour cream.

  3. Wrap: Fold tortilla edges and cook in a pan for 3-4 minutes on each side until crispy.

Fire Ranch Dip Sauce

Ingredients:

  • 1 cup full-fat Greek yogurt (grass-fed)

  • 1 tbsp hot sauce (Cholula) (unless you keep a stash of fire sauce like I do...)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp smoked paprika

  • 1/2 tsp cumin

  • Salt and pepper to taste

  • Optional: 1-2 tsp lime juice

Instructions:

  1. Combine Greek yogurt and hot sauce.

  2. Stir in garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

  3. Add lime juice for extra tang (optional).

  4. Chill for 30 minutes before serving.

Jalapeño Honey Mustard Dip Sauce

Ingredients:

  • 1/4 cup organic mustard

  • 2 tbsp raw honey

  • 1 tbsp apple cider vinegar

  • 1 tbsp lime juice

  • 1/2 tsp garlic powder

  • 1 tbsp finely chopped jalapeño

  • Salt and pepper to taste

  • 1/4 cup full-fat Greek yogurt

Instructions:

  1. Mix mustard, honey, apple cider vinegar, and lime juice.

  2. Stir in garlic powder, jalapeño, and Greek yogurt.

  3. Season with salt and pepper.

  4. Let sit for 10 minutes to combine flavors.

Bell Sauce Dip Sauce

Ingredients:

  • ¼ cup organic tomato paste

  • ¾ cup Greek yogurt

  • ¼ cup water

  • 1 tbsp coconut oil

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp chili flakes

  • 1 tbsp apple cider vinegar

  • Salt to taste

Instructions:

  1. Heat coconut oil and sauté garlic and spices.

  2. Add tomato paste, yogurt, and water, simmer for 5-10 minutes.

  3. Stir in apple cider vinegar and salt to taste.

  4. Adjust consistency with water or continued simmering if needed.

Pintos N Cheese

Ingredients:

  • ½ cup cooked pinto beans

  • 2 tbsp red sauce (recipe shown above in Chicken Enchilada Burrito)

  • ⅓ cup shredded 3-cheese blend

Instructions:

  1. Warm up your cooked pinto beans in a small saucepan.

  2. Stir in the red sauce until evenly combined and heated through.

  3. Top with shredded 3-cheese blend and let it melt for a few minutes.

  4. Serve immediately and enjoy!

Note: For simplicity, black beans and rice aren't included here since those are covered in other recipes. Serve those as sides if desired, either on their own or mixed in with this dish!

Avocado Verde Salsa Sauce

Ingredients:

  • 2 ripe avocados, peeled and pitted

  • 1 cup tomatillos, husked and chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 tablespoon organic lime juice

  • 1 small garlic clove, minced

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/4 cup filtered water (adjust for consistency)

Instructions:

  1. Prepare the ingredients: Add the avocados, tomatillos, cilantro, lime juice, garlic, salt, and pepper to a food processor or blender.

  2. Blend the salsa: Blend until smooth, adding water gradually until you reach your desired consistency. If the salsa is too thick, add a bit more water.

  3. Taste and adjust: Taste the salsa and add more salt, lime juice, or cilantro if desired.

  4. Chill and serve: Let the salsa chill in the fridge for at least 30 minutes to allow the flavors to meld together before serving.

Creamy Jalapeño Sauce

Ingredients:

  • 1/2 cup organic sour cream (or Greek yogurt for extra creaminess)

  • 2 tablespoons avocado oil (use a clean brand like Chosen Foods)

  • 1-2 fresh jalapeños, seeds removed, finely chopped

  • 1 tablespoon organic lime juice

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon sea salt

  • 1/4 cup fresh cilantro, chopped (optional for extra flavor)

Instructions:

  1. Combine the ingredients: In a small bowl, mix the sour cream, avocado oil, chopped jalapeños, lime juice, garlic powder, and salt.

  2. Stir until smooth: Whisk the sauce until everything is well incorporated.

  3. Add cilantro (optional): Stir in the chopped cilantro if you want a fresh, herby kick.

  4. Chill: Let the sauce sit in the fridge for at least 30 minutes to meld the flavors together.

Chicken Quesadilla

Ingredients:

  • 2 boneless, skinless chicken breasts (or thighs for extra flavor)

  • 1 tablespoon avocado oil (use Chosen Foods for a clean option)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 organic flour tortillas

  • 1 cup shredded cheese

  • 1/4 cup creamy jalapeño sauce (recipe above)

Instructions:

  1. Cook the chicken: Heat avocado oil in a skillet over medium heat. Season the chicken with cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.

  2. Assemble the quesadilla: Place a tortilla on a clean skillet over medium heat. Spread a layer of creamy jalapeño sauce on one half, then add a handful of shredded cheese and a portion of the sliced chicken.

  3. Cook the quesadilla: Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.

  4. Serve: Slice into wedges and serve with extra creamy jalapeño sauce or avocado verde salsa.

Steak Quesadilla

Ingredients:

  • 1 lb flank steak (or sirloin for a leaner option)

  • 1 tablespoon avocado oil (for cooking)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 organic flour tortillas

  • 1 cup shredded cheese

  • 1/4 cup creamy jalapeño sauce (recipe above)

Instructions:

  1. Prepare the steak: Season the flank steak with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Heat avocado oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare (adjust the time based on your preferred doneness). Let the steak rest for a few minutes before slicing it thinly against the grain.

  2. Assemble the quesadilla: Place a tortilla on a clean skillet over medium heat. Spread a layer of creamy jalapeño sauce on one half, then add shredded cheese and a portion of sliced steak.

  3. Cook the quesadilla: Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.

  4. Serve: Slice into wedges and serve with extra creamy jalapeño sauce or avocado verde salsa.

Cheese Quesadilla

Ingredients:

  • 4 organic flour tortillas

  • 2 cups shredded cheese

  • 1/4 cup creamy jalapeño sauce (recipe above)

Instructions:

  1. Prepare the quesadilla: Heat a skillet over medium heat. Place one tortilla in the skillet and spread a generous layer of shredded cheese over it.

  2. Cook the quesadilla: Place a second tortilla on top, then cook for 2-3 minutes per side, pressing down gently with a spatula to help the cheese melt and the tortilla become golden and crispy.

  3. Serve: Slice the quesadilla into wedges and serve with creamy jalapeño sauce, avocado verde salsa, or your favorite hot sauce.

Nachos BellGrande®

Ingredients:

  • Tortilla chips

  • Refried beans: Amy's Organic Refried Beans

  • Seasoned beef: Grass-fed beef seasoned with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper

  • Nacho cheese sauce (Recipe Shown Above)

  • Reduced-fat sour cream:

  • Diced tomatoes:

Instructions:

  1. Cook the beef with the seasoning. Set aside.

  2. Melt butter, add milk, and whisk in cheese for the sauce. Add cornstarch for thickness.

  3. Layer chips, refried beans, beef, cheese sauce, sour cream, and tomatoes.

Veggie Bowl

Ingredients:

  • Cooked rice: white rice seasoned with cumin and chili powder

  • Black beans: Eden Foods Organic Black Beans

  • Lettuce: Organic romaine or butter lettuce

  • Shredded purple cabbage: For crunch

  • Pico de gallo

  • Guacamole: Fresh with mashed avocado, lime, and cilantro

  • Avocado Ranch sauce (shown above)

  • Reduced-fat sour cream: Green Valley Organic

  • Shredded cheddar cheese:

Instructions:

  1. Cook rice and season with cumin and chili powder.

  2. Mix avocado, yogurt, lime, cilantro, and spices for the ranch sauce.

  3. Assemble rice, beans, lettuce, cabbage, pico, guac, ranch sauce, sour cream, and cheese.

So, there you have it—Taco Bell favorites, but with a healthier twist! 🌮 And the best part? You're getting all the bold flavors without any of the guilt.

I want to hear from you— did I miss your fave? Are there any other Taco Bell menu items you're dying to healthify? Or maybe you've already tried some of these recipes and made them your own? Drop a comment below and let me know! I love seeing your creations and hearing your thoughts—it honestly makes my day!

And hey, if you're into this kind of thing (I mean, who wouldn't be?!), don't forget to share these recipes with your friends on social media. Trust me, they'll thank you later!

Also, if you want more of this good stuff—healthier recipes, tips, and exclusive content—sign up for my free monthly newsletter! You'll be the first to know when I drop fresh, fun updates. You can get in on the action right here: Chronically Chic Newsletter

What's your favorite Taco Bell item? Any wild combos you've tried or even made healthier versions of? Let's chat about it in the comments—I can't wait to hear your thoughts!