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Taco Bell

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    Score: 4.17. Votes: 6

    This is the spicy sauce that comes on your Gordita or Chalupa at Taco Bell. But the only way to get a significant amount of the delicious creamy sauce to use at home on tacos, fajitas, and burritos is by making some yourself. With this original TSR clone you will make enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab on to. This is a mayo-based sauce, so if you want to eliminate some fat, use light mayonnaise in the recipe and make low-fat homemade Baja Sauce. You can't get that at Taco Bell.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    How's this for coincidence: both McDonald's and Taco Bell got their start in San Bernardino, California, in the early '50s. Glen Bell opened a hamburger and hot dog stand called Bell's Drive-In, while the McDonald brothers, Dick and Mac, were just around the corner with their golden arches and speedy drive-up service. "The appearance of another hamburger stand worried me then," says Glen. "I just didn't think there was enough room in town for both of us." Turns out there was enough room—for a while.

    In 1962 Glen decided that it was time to offer an alternative to the hamburger stands that were saturating the area, so he opened the first Taco Bell and changed his menu to Mexican food.

    Ten years and hundreds of new taco Bell openings later, the Burrito Supreme hit the menu and became an instant hit. By making this reduced-fat clone version at home, we can knock the fat down to less than one-fifth of the original.

    Nutrition Facts
    Serving size–1 burrito
    Total servings–4
    Calories per serving–325 (Original–503)
    Fat per serving–4g (Original–22g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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    When we cook at home, and want to clone the flavor of food like Taco Bell's, it takes no extra effort to make the meal significantly lower in fat than what you get at the restaurant. Why not give this recipe a go? You'll soon find out these tacos taste just like the soft tacos you get from the world's largest Mexican food chain, but with only one-quarter of the fat.

    Nutrition Facts

    Serving size–1 taco
    Total servings–5
    Calories per serving–170 (Original–225)
    Fat per serving–3g (Original–12g)

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 4.24. Votes: 17

    To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 8

    A couple years ago Taco Bell and Kraft Foods got together to produce a line of products—everything from taco kits to salsas and spice mixes—all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top sellers. The clone of this mix, made with a combination of common spices and cornstarch, can be kept indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll need some chicken, a bell pepper, and an onion, then follow the same prep instructions you find on the package of the real thing.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.97. Votes: 31

    Taco Bell takes the fast food quesadilla into new territory with three different cheeses and a creamy jalapeno sauce, all of which you can now cheerfully re-create in the comfort of your warm kitchen. Gather up the crew, since this easy recipe will make four of the tasty tortilla treats.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Taco Bell had very little luck with light menu items over the years. In 1983 the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items. Those items were also quickly nixed from the menu boards due to poor sales.

    When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show you how to do just that: knock the fat way down—from ten grams to just two grams—without compromising flavor. Check it out.

    Nutrition Facts 
    Serving size–1 taco
    Total servings–6
    Calories per serving–172 (Original–213)
    Fat per serving–2g (Original–10g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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    Score: 5.00. Votes: 18

    Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe copies the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers. With or without the olives.

    Source: Top Secret Recipes by Todd Wilbur.

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