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    Here's a way to make plenty of hot sauce just like the stuff people are pouring over the 4 million tacos served at 4,200 Taco Bell restaurants in forty states and around the world every day.

    Source: More Top Secret Recipes by Todd Wilbur.

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    The hottest of Taco Bell’s five hot sauces cranks the heat meter way up with a special blend of peppers for true chili heads. Diablo Sauce was introduced on Cinco de Mayo in 2015 as a limited-time-only product and was discontinued after just a short time. Demanding fans pleaded for the chain to bring the sauce back, and on May 5th of the following year, Diablo Sauce got a permanent spot in the Taco Bell hot sauce lineup.

    According to Taco Bell, the sauce contains aji panca, a sweet pepper, and chipotle, which is smoked red jalapeno. Since aji panca, a sweet Peruvian red pepper, can be hard to find, we'll use ground ancho instead, which has a similar taste. There are other peppers in the original recipe which remain a mystery, but it's easy to tell that at least one of them comes packing serious heat. I settled on habanero and cayenne, and the sauce had a perfect pronounced kick.

    Puree all of it in a blender then cook it for 10 minutes. Once cooled you’ll have an easy home hot sauce, with great flavor, that will knock your socks off. Just like the real thing.

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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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    When Glen Bell opened the first Taco Bell in 1962, he probably never envisioned that one day he would see his name on more than 10,000 locations serving his special brand of Americanized Mexican fast food. He probably also didn't expect there would one day be a clone recipe for a reduced-fat version of his popular menu item.

    You'll want to start this one several hours before, or even the day before you plan to eat it, so that the chicken can properly marinate.

    Nutrition Facts

    Serving size–1 burrito
    Total servings–4
    Calories per serving–157 (Original–400)
    Fat per serving–5g (Original–16g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    You may not know that the delicious "pizzas" you get from the world's largest Mexican food chain have 36 grams of fat. If you like Taco Bell's Mexican Pizza as much as I do, you'll be happy to know that you can make a home version with only 10 grams of fat, and fewer calories, too.

    The secret fat savings come from baking, rather than frying, the flour tortillas. You'll also say "adios" to much of the fat by using reduced-fat Cheddar and Jack cheeses. I picked reduced-fat for these, because the fat-free stuff does not melt well when the pizza is baked.

    Nutrition Facts
    Serving size–1 pizza
    Total servings–4
    Calories per serving–427 (Original–570)
    Fat per serving–10g (Original–36g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 3.40. Votes: 10

    Sales erupted at Taco Bell when the chain introduced the new Volcano Taco in September 2008. A red corn tortilla shell filled with standard taco ingredients including spiced ground beef, lettuce, and cheese, is topped with a super-spicy cheese-based secret ingredient called Lava Sauce that makes this product one of the chain's most successful new menu items. When the Volcano Taco was removed from stores three months after its launch, internet groups quickly formed demanding the product's hasty return. Those campaigns worked. The Volcano taco returned to stores as a permanent menu item, along with a new burrito that also features the Lava Sauce. But there's no need to go all the way to Taco Bell and beg for extra sauce if you want to spread the same spicy joy on your homemade Mexican-style creations. Get a box of Kraft Macaroni & Cheese and use the powdered cheese inside to whip up your own Lava Sauce clone. Cayenne pepper cranks the sauce up to 800 Scoville units of heat compared to Taco Bell's Fire Sauce at 500 Scoville units, which makes this the hottest stuff you can get at the chain. Now, with this secret formula, you can adjust the heat up or down to your preference just by playing with the amount of cayenne you add. You can also make the sauce lower in fat by using reduced-fat mayo.

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    Score: 3.50. Votes: 6

    This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in most grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, not exactly. It's more like the popular Lawry's taco seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 3.91. Votes: 33

    The packet of Taco Bell spices you buy in grocery stores makes delicious spicy beef for tacos, but don't expect it to taste exactly the same as the beef at the giant Mexican food chain. For a better clone, use this recipe. Once the meat is prepped, it's simple to build soft tacos the Taco Bell way using these steps. If you want crispy tacos, replace the soft flour tortillas with crunchy corn shells.

    Source: More Top Secret Recipes by Todd Wilbur.

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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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