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Taco Bell Feast

A complete Taco Bell-style spread you can make at home, including seasoned beef, crunchy tacos, cheesy quesadillas, beefy burritos, nacho fries, nacho cheese sauce, and copycat Baja sauce. Perfect for family meals, parties, or a weekend treat.
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Ingredients
  

For the Seasoned Taco Meat:

  • 1 ½ lbs ground beef or chicken/turkey
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup tomato sauce
  • ½ cup beef broth

For Crunchy Tacos:

  • 12 crispy taco shells
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar cheese
  • Sour cream
  • For Cheesy Quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Mexican blend cheese
  • ½ cup seasoned beef or shredded chicken optional
  • 2 tbsp butter
  • For Beefy Burritos:
  • 4 large flour tortillas
  • 2 cups seasoned beef
  • 1 cup Mexican or Spanish rice
  • 1 cup refried beans
  • ½ cup shredded cheese
  • ½ cup sour cream

For Nacho Fries:

  • 4 large russet potatoes cut into fries
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • Salt to taste

For Nacho Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup whole milk
  • 1 ½ cups shredded cheddar cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper

For Baja Sauce:

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 jalapeño seeded and finely diced
  • 1 tsp lime juice
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt to taste

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft and fragrant, then add ground beef, breaking it apart and cooking until browned.
  • Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Add tomato sauce and beef broth, reduce heat, and simmer 10–15 minutes until thick and aromatic.
  • Preheat taco shells according to the package. Fill each shell with seasoned beef, shredded lettuce, diced tomatoes, and cheese. Top with sour cream or Baja sauce.
  • Melt butter in a skillet over medium heat. Place a tortilla in the skillet, sprinkle with cheese, and add beef or chicken if desired.
  • Fold in half and cook until golden on both sides, then slice into wedges. Serve with Baja sauce or nacho cheese.
  • Warm tortillas slightly, spread a thin layer of refried beans down the center, and add beef, rice, cheese, and sour cream. Fold sides inward and roll tightly. Heat in a skillet or oven until warm and melty.
  • Preheat oven to 425°F (220°C). Soak cut fries in cold water 30 minutes, then drain and pat dry. Toss with olive oil, paprika, garlic powder, chili powder, and salt. Spread on a baking sheet and bake 25–30 minutes, flipping halfway, until crispy and golden.
  • Melt butter in a saucepan, whisk in flour until smooth. Slowly add milk, whisking until thickened, then stir in cheddar cheese, chili powder, and cayenne until creamy.
  • Combine sour cream, mayo, jalapeño, lime juice, cumin, garlic powder, paprika, and salt. Mix until smooth and chill before serving.