Taco Bell Crunchy Tacos

Taco Bell Crunchy Tacos are absolutely delicious. You can make Taco Bell crispy tacos fresh for your family anytime with this easy recipe. You could also use this meat as a topping for nachos, inside burritos, and so much more. Enjoy your own homemade Taco Bell tacos from the Taco Bell iconic menu items.

five copycat Taco Bell crunchy tacos.

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The Best Crunchy Tacos

Who doesn’t love these famous crunchy tacos? Crispy on the outside, a well-seasoned ground beef mixture on the inside, and topped with cool and refreshing lettuce and cheese.

Why Are Taco Bell Crunchy Tacos So Good? 

Hard shell tacos sometimes get a bad rep. People like to complain they’re difficult and messy to eat, so they opt for soft tacos instead. That’s a mistake.

The crunch of a hard taco shell is the ideal complement to the perfectly seasoned ground beef and other toppings that come on Taco Bell tacos. But if you can’t run to the border, you can always make your hard shell Taco Bell tacos at home. 

Why This is the Recipe You Must Try

There are many copycat Taco Bell meat recipes online, but out of all of them, Taco Bell chose to link to this one. That is a pretty good recommendation right there.

Sure, the list of seasonings may be a little long, but you can easily double or triple the recipe, ensuring there is plenty for the next time you want to make seasoned ground beef.

Taco Bell Meat

This taco seasoned beef from Taco Bell is used in many different recipes. You can use it in your own Crunchwrap, the Taco Bell Mexican Pizza and so many more Taco Bell items.

Taco Bell Seasoning

This seasoning recipe is a salt-free version, so it is not an exact duplication of their recipe, but it is really close. You can add salt to the seasoning mix if you want it in the blend of spices.

You can purchase their retail version of the Taco Bell Taco Seasoning Mix, but this one doesn’t contain any artificial flavorings or colorings, and it is pretty easy to make.

Taco Bell Crunchy Tacos Ingredients

For convenience, the recipe is divided into two parts; how to make Taco Bell meat and how to prepare the tacos. 

To make this Taco Bell ground beef recipe, you’ll need:

  • Masa harina
  • Chili powder
  • Onion powder
  • Garlic powder
  • Seasoning salt
  • Paprika
  • Ground cumin
  • Garlic salt
  • Sugar
  • Dried minced onion
  • Beef bouillon powder
  • Ground chuck

Masa harina is dried and ground flint corn soaked in an alkaline solution. It is popular in Latin cooking as an instant corn dough and thickener. If you can’t get masa harina, use an equal amount of cornflour instead. 

To put together the hard shell tacos, you’ll need:

  • Hard crunchy taco shells
  • Iceberg lettuce
  • Shredded cheddar cheese
  • Roma tomatoes
  • Sour cream

Roma tomatoes are a good choice because they are denser than beefsteak or slicing tomatoes. Grape and plum tomatoes are also great options.  Keep in mind you can always top your tacos with some of your personal favorite toppings.

Taco Bell crunchy tacos ingredients.

How to Make Taco Bell Crunchy Tacos

It is best to prepare the seasoned beef for this Taco Bell tacos recipe ahead of time. 

To make the seasoned beef:

  1. Mix together the masa harina, crushed beef bouillon cube, and seasonings in a bowl.
homemade Taco Bell meat seasoning in a bowl.
  1. Stir in a cup of water and set aside.
  2. Heat a large pan over medium-high heat.
  3. Crumble in the ground beef and cook until brown.
  4. Transfer the cooked ground beef to a strainer and rinse the meat under hot water to remove all the grease. Let the ground beef drain well.
  5. Meanwhile, wipe out the same pan you used to brown the meat and heat over medium-high.
  6. Return the drained beef to the pan and pour the water with the dissolved seasonings over the top. 
browned ground beef and Taco Bell meat seasoning in a skillet.
  1. Simmer until most of the water is gone.
  2. Remove from the heat.
homemade Taco Bell seasoned meat in a skillet.

To assemble the taco:

  1. Warm the taco shells in a 350-degree oven. Although this is an optional step, it makes a big difference in both the taste and texture of the tacos.
  2. Add a few tablespoons of seasoned beef to the shell, lettuce, cheese, and any other toppings you want. Avoid overfilling the taco shell, or most of it will wind up on your plate.
  3. Serve while the meat is still warm. 
five homemade Taco Bell crunchy tacos.

How To Make a Taco Bell Crunchy Taco Supreme

Regular Taco Bell Crunchy Tacos come with seasoned beef, shredded lettuce, and cheese, but the Supreme version comes with all that plus tomatoes and sour cream. 

How To Serve Taco Bell Tacos 

Tacos are one of those meals that are better to assemble at the table. Allowing people to do it themselves keeps things easier for you and ensures everyone is happy. 

What Goes With Crunchy Tacos 

There are many toppings you can add to tacos. Some of the most popular are:

  • Diced raw onions
  • Guacamole
  • Beans
  • Jalapeno slices
  • Hot sauce

Make it tacos a complete meal with a few sides, like nacho friescharro beansSpanish rice, and sopapillas. And it would be a shame to forget margaritas.

How To Store Left Over Tacos 

Store the seasoned meat separately in a container in the fridge for up to three days. If you want to keep it for longer, let the meat cool and put it in a freezer bag. It will stay fresh in the freezer for up to three months.

Use the vegetables the same day you prepare them. 

copycat Taco Bell crunchy tacos on a board.

Love Taco Bell? Try These Recipes

Easy Mexican Food Recipes for Taco Night!

Be sure to check out more of my copycat Mexican restaurant recipes and the best Taco Bell recipes here on CopyKat.

five copycat Taco Bell crunchy tacos.

Taco Bell Crunchy Tacos

We all want to run to the border, but you can make the famous Taco Bell crunchy tacos at home. 
5 from 23 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Crunchy Tacos, Taco Bell Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 236kcal


Beef Filling

  • 1 1/2 tablespoon masa harina
  • 4 1/2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sugar
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon beef bouillon powder
  • 1 1/3 pounds ground chuck

Shells and Toppings

  • 12 taco shells
  • 1/2 head iceberg lettuce shredded
  • 1 cup shredded cheddar cheese
  • 2 Roma tomatoes diced
  • Sour cream optional


Beef Filling

  • In a small bowl, combine all the ingredients except the meat, and mix well.
  • Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well.
  • Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef.
  • Return the beef to the pan.
  • Stir in the spice mix and 3/4 to 1 cup water.
  • Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.


  • If you like, you can refresh the taco shells in the oven at 350°F for 7 to 10 minutes.
  • To assemble the tacos, spoon a few tablespoons of the meat into each taco shell.
  • Top with lettuce, cheese, tomatoes, and sour cream, if desired. Serve immediately.



Calories: 236kcal | Carbohydrates: 10g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 352mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 2.1mg | Calcium: 98mg | Iron: 1.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Viking

    A suggestion to those who have never tried this recipe: This is a great way to go if you want to make beef topping for nachos with cheese sauce, crunchy chips, and fresh jalapeño, onion. Etc. However, even if a contemporary taco bell taco is what you crave, I’d recommend not using this method in tacos or burritos. The flavor is a bit too earthy for that.

  2. Kyra

    I only rinse my meat BEFORE adding the seasonings. I am sure I wouldnt use this recipe, just because the onions and what not. I cannot handle all that. Thanks for the video though!

  3. fantasy01

    I’m from the great state of Texas so yeah I love Tacos. I also love the way you present your recipes on video from such an attractive women makes it all the better. Allen

  4. Hungryman8

    Believe me, you DON”T want to make seasoned ground beef for tex mex the way Taco Bell makes it today. Taco Bell, the real one Founded by Glen Bell no longer exists. Today TB is a poor copy of what once was a fresh, healthy, tasty and natural food service provider from years ago. YUM brands bought the franchise and has bastardized everything natural, healthy and fresh that made Taco Bell famous.
    The meat today is only part meat, the rest is fillers and artificial preservatives and flavorings. This reduces cost (bottom line). Everything Taco Bell today is centered around saving the company some pennies. No more is the quality of the food the priority like it was when Glen owned it. They don’t have kitchen food prep/cook anymore at each site. All food is previously prepared in large warehouses and shipped in loaded with preservatives. The frying oils have been changed from natural healthy coconut oil and lard to man made toxic vegetable oil like canola. You can actually taste the rancid flavor in the chips. The meats & cheeses are prepackaged. The vegetables are shipped in frozen, instead of being fresh produce and prepped on-site they way it used to be. The tortillas are the shelf stable type with preservatives now. The ground beef is an orange color that is like a cheap chili from a can. You can taste it is different from years ago when it was brown in color with individual pieces of meat with just spices added.
    Glen Bell would be furious if he was alive today seeing what YUM has done to his company. Taco Bell used to have a slogan called – “The Fresh Food Place”. That is no more. It should be called Toxic Bell. I feel sorry for the ignorant who eat this garbage. They don’t know how great it once was. I used to manage a Taco Bell in the 1980’s and everything was FRESH and NATURAL.

    • Crash

      This poster here knows what is up. I first ran across a Taco Bell in Memphis Tenn during 1978 and it was actually great Mexican food that was prepared fresh on site. The current Taco Bell food would not pass as low grade dog food compared to those original Glen Bell recipes. The only clone or copycat recipes that would be of interest for me is from this time frame prior to the Pepsi buyout. The food at Taco Bell remained the same until Pepsi decided to take a more hands-on cost cutting approach in the early 80s. It has been a steady decline downhill since that time.

      • stephaniemanley

        Thank you for your suggestion I remember when this happened. My recipes are my best creation of what they have. It is very difficult to recreate recipes that no one has eaten for 30 years, I am happy to recreate a dish if someone wants to taste it and does a good job of accurately tasting, and articulating what they tasted.

      • Tiffany

        The texture of the “meat” is key in their recipe. It uses “textured vegetable proteins”, in addition to the ground beef available at quality supermarkets.Yes, it is more cost effective, and healthy too.Taco Bell does serve up healthy food.

      • tammy perkins

        will you make a taco bell burrito supreme as well as tell the order of the ingredients from bottom – top of burrito supreme thx from a burrito supreme lover !!!

      • Joe Joe

        I agree with Hungryman and Crash !!!! Taco Bell is low life fools food. You have no class or braincells – let alone taste. Taco Bell does not exist today. Surprised they don’t follow the crowd and call it “TB” because it is just as toxic. LOL So many ignoramuses in the world. Their palates are burnt from using drugs and alcohol, so they would not know cat food from fine cuisine. You will not believe it, BUT Taco Bell used to be upscale food by the truest sense. Freshly picked, ground, cooked, shredded, and prepared each and every day. Like a fine restaurant you pay top $ for these days. Yet it was a working man’s prices. The best of both worlds.
        Don’t anyone dare compare Taco Bell slop of now to blatantly say it was always this bad and crappy. Because you do not know a damn thing and probably were not even born when it was in its prime under Glenn Bell direction. The food of original Bell would today be considered as Excelsior and Excellent. It amazes me the puke people consider food and eat nowadays. Toxic Bell is spot on !!!

      • stephaniemanley

        I can definitely appreciate your opinion. I know I used to look forward to eating there when I was much younger. I miss the bell beefer.

      • Joe Joe

        I don’t strive for power like a leftist. I am just pointing out facts. Taco Bell is poor nutrition, harmful, and not pleasing like it once was. Look up Coconut oil properties. This was how Glenn Bell made his nacho chips, and eventually the taco shells and pizzazz pizza wafers. Nature made organic health food.

        Now TB uses man made carcinogenic unsaturated vegetable oil made to lubricate machinery.

      • stephaniemanley

        I totally appreciate and understand your comments. I think by making a copykat version of their food enables folks to make those more positive swaps.

        I never really intend to go eat say at a particular chain restaurant, I end up there for a variety of reasons. It’s too late to cook a meal, I am to tired to cook a meal, the fridge is bare, there is nothing left to heat up, and I don’t feel like it are just a few reasons. I may stop at a chain place just to fill the void. If there is something I really like there, I will try to replicate the recipe.

      • PEANUT

        You are right on JoeJoe!Coconut oil was what we used,it was written on the bucket.So many people I know that eat there now end up with the trots including myself before I quit.It amazes me

        that the same people go back again and again.

      • Joe Joe

        Peanut? You may have the insight we need… Join us at this thread “Taco Bell Pre-90s Was Good – Do You Notice the Difference Now” It is a forum that will break the back of YUM brands. We are developing the original recipes for true Taco Bell. Join us and contribute. We need all former taco bell employees and managers from the 1980’s and prior. BEFORE YUM brands destroyed real Taco Bell and made the food toxic to humans and cheapened the ingredients with man made chemicals and fillers.

      • PEANUT

        I would love to join you.I went to a TB convention in ’77 as I was in training to be a manager.We watched a commercial in process of being made and healthy foods and clean environment were the topics.I shudder when I think of how things have changed.

      • Joe Joe

        Great ! Join us and bring back healthy fast food that Glen Bell worked so hard to make permanent. You can be a great asset of knowledge. The forum was start by Houndogz, and Mr.Smee as well has experience. There are other regulars too like hungryman and the rest. Together we will again make Taco Bell like in its glory days of mouth watering bliss.

    • PEANUT

      I was a lead employee at Taco Bell in 1977 and was so proud to tell everyone that our veggies were fresh and kitchen was really clean.My job included coming in early to cook the meat and beans everyday.Meat was in 10 pound bags and when cooked had very little grease to drain off.The meat came with a bag of seasoning pre-mixed.The beans only had salt and lard added and pressure cooked.I then whipped them with a huge stick like blender tool.All was clean and fresh.I have eaten at Taco Bell only 3 times since because I always had tummy problems after.I can’t eat there.When I worked there Pepsi owned them and they were really on top of things.Sad to see they no longer operate that way.

    • Sharon

      Guess thats why I vomit when I eat food from there.It makes me sick every time.I quit trying to go back thinking its just me…now I really know what the problem is

    • Tim

      The originsl Taco Bell meat was 80% square cut chuck, 18% plate and trim with a fat content of 18-22%.
      The meat was cooked fresh in 10# batches and after cooking the seasoning sauce was added and then the meat was pressed to drain off all the excess fat before panning it up for the front line.
      Everything in the store was fresh made and high quality standards were properly enforced.
      The Taco Bell of today is nothing like it was back in the 60’s moving forward. It really is a shame to see what that once great company has turned in to.

    • Lynn

      5 stars
      Making this yourself you control what goes in it, how fresh it will be, how spicy, what ingredients you want…crunchwrap supreme homemade is awesome….. love how much fresher it taste verses taco bell version…..

  5. Robbie

    I worked at TB when we did everything from scratch- they used real ground beef and a sauce made from a packaged mix and water and the secret is to continuously stir the meat while it’s cooking to break it up. Back then, it was a dryer meat, now it is more greasy. I make tacos at home all the time and I just use taco seasoning in the package and water. Tastes like a TB taco used to. I have no idea what they use now, I just know they are too greasy for me.

  6. Flavonoid

    Rinsing beef under water? Stupidest thing I’ve ever heard. I agree with straining the meat, but washing flavor away is rediculous.

    • stephaniemanley

      While I think we will disagree on this, if the meat is extremely greasy this can be a great thing to do. Some people do this to lower the fat content of their meat. I appreciate you stopping by!

  7. Tricia

    I don’t think I’ve never heard the words ‘taco bell’ and ‘delicious’ in the same sentence before, LOL. I worked there for a summer in high school, that was enough to turn me off of mexican food for 10 years!

  8. kim

    amazing. It has only been 20 years since I worked at Taco Bell and they used only ground beef and cooked it fresh and definitely not in water

    • stephaniemanley

      When I used to work at Dairy Queen years ago, we cooked all of our meat in hot water. We would literally break an ‘X’ number of frozen meat patties into a large pot of water.

  9. Sara

    I am so excited to try this. i just moved to Brasila and they dont have the pre-packaged mixes here so I am going to attempt this!!! Thank you.

  10. Taco Monster

    I have been looking for a good Taco Bell taco meat recipe clone for a while, and I was excited to find this one. Unfortunately, I wound up exceedingly unimpressed. I have tried other CopyKat recipes before and been satisfied, but this one does not taste even remotely like Taco Bell meat. Plus, I understand that this recipe isn’t meant to simulate the texture, etc. of Taco Bell meat, but (even with the corn flour) the sauce doesn’t thicken up even as nicely as the junky store-bought taco spice packets. Not a winner, I’m afraid.

    • Clive Blanston

      That’s because the store-bought stuff under the Taco Bell “brand” (Not the restaurant kind) has muddied the waters so to speak. The label of the actual stuff is now public knowledge thanks to the Internet. It says right on the label “Natural smoke flavoring added”, yet I have never seen a clone that added it. I cracked this one myself with actual TB meat to compare as I went. Also, I used oats instead of wheat flour and the unsweetened cocoa that’s right on the label as well. Enjoy.

      ¼ cup of oats (finely minced, or pulsed in food processor)
      1/8 rounded tsp of yeast
      1 level tsp.salt
      1 level tsp.Chili Powder
      ½ heaping tsp Onion powder
      ½ level tsp sugar
      ½ level tsp Garlic Powder
      ¼ rounded tsp. Paprika
      1/2 slightly rounded tsp ground Cumin
      1/8 level tsp pectin (canning salt)
      1/2 level tsp cocoa powder
      ¼ rounded tsp corn starch
      1½ level tsp beef bouillon (I use “Better than Bullion”)
      3 Tbsp tomato sauce
      1/4 tsp smoke flavoring (I use “Liquid Smoke” brand)

      1. Mince oats thoroughly and add other
      dried ingredients; set aside in small bowl.

      2. Dissolve bouillon, tomato sauce, and
      liquid smoke in ¾ cup of hot water; set aside.

      3. In a no-stick pan, fry 1 lb of beef
      and drain fat; discard fat.

      4. On low simmer add the seasonings/oats, and the bouillon mixture to the beef and cook through chopping and mixing with spatula. (You can add
      additional water if needed).

      5. Note: The oats will make the final
      product pasty like the real stuff, so keep turning meat with spatula as water
      simmers off.

      I haven’t found a crack for Taco Bell Mild Sauce that seemed close, but it can be purchased in long-neck bottles at grocery stores for about a dollar. Also, a half bottle of the stuff added to a large can of mild Enchilada sauce will make a perfect clone of TB Enchilada sauce for making other menu items like the Encharito and the Burrito Supreme.

      • Tim

        The original Taco Bell meat NEVER used any fillers like oatmeal. No fillers at all. It was meat and seasoning only.

    • CaliNative

      Listen to what all past Taco Bell employees are saying. They are 100% correct. I know, I was one of
      them. I worked at Taco Bell in as a teen
      from about 1986- 1989.

      Everything was made FRESH onsite. We had one guy who was the
      taco shell fryer and one guy who cooked the meat. The shells were freshly made every single day with coconut oil.
      Meat was REAL ground
      beef, that was placed in huge pans with a mixture of taco seasoning and water
      (that was also prepared onsite daily). The taco seasoning mixture was poured
      over the meat and cooked/simmered until it reached a certain temperature. The aroma of the meat and freshly made taco
      shells filled the entire restaurant and the moment you walked in, you were
      salivating! The aroma was like no other and I will kill to bring back the
      teens now and I always try to explain to them how incredibly delicious Taco
      Bell was in the 70’s and 80’s. They have
      no clue what I’m talking about, but I know if they tasted the original recipe,
      they would freak out and demand it every day. A few changes started taking place in 1989,
      like cheaper nacho cheese and the sour cream tasted diluted etc.. But, I
      started noticing a real difference in the meat recipe somewhere between 92’-94’. It wasn’t the same, but it was not quite BAD
      as it is now. Over the years, TB, has
      made subtle changes and I think by the late 90’s, it was clear to everyone that
      this was NOT the Taco Bell we (Generation X) grew up on L. It is a shame that Taco Bell screwed up such
      a unique and delicious recipe. This may sound bizarre, but it saddens me to
      know that when those of us who are 30 and over die off, the next generations
      will never know how great Taco Bell once was.

  11. Ashope1

    When my boys were all home we always had Taco Night, for dinner & often after midnight!!!
    I always had pks. of seasoning , makings for meat & lots of shells on hand.Ortega of course.
    Actually, it was Only Ortega & I only used the recipe on the packet of seasoning. Everyone,
    loved my Tacos. My problem is after several years of “Taco Retirement” my grandchildren
    now live close & apparently have heard of the Taco Raids, & I can’t find my little white packs
    of spices mix. What can I do? PLEASE do not tell me you went & made it “new & Improved”
    Please tell me where I can purchase it in NE Ohio Cleveland area //Elyria 44035 thanx grams
    I only have an E-Mail I don’t have alot to do on my computer


  12. Jodi Cox

    Hey Taco Bell uses a ground beef and TVP blend for the tacos. Thats the secret ingredient to give the meat the right texture. Fake meat mixed with real meat as a extender. Actually TVP doesn’t taste too bad and its a sneaky way to make kids and husbands eat there vegetables when they won’t put lettuce tomato or onion on there tacos. You brown and drain the meat first Then add TVP (Textured vegetable protein) to the meat than the spices.

    • Anonymous

      I don’t use the TVP in my recipe, I don’t think it is an ingredient post people can get. I personally think the jack in the box tacos have even less meat than the taco bell ones.

  13. Ruby Wood

    Retired to Belize and you just can’t get these tacos unless you make them yourself. Opening up our own little resturant in the fall and will tweak them some to satisfy the locals too.

  14. kysunflower

    Taco Bell taco meat is not cooked like that, just browned, you can tell becasue it’s soft and tender, not the dry you get brom browning like that. Taco Bell taco meat is cooked in water, it cooks and stay soft and tender. I know this because my son has worked there for a total of 6 years, and his wife is general manager (the big guy in charge of her store).

    • Stephanie

      I appreciate your comments. I thought that all of the meat was pre-cooked and reheated. I understand they haven’t actually cooked from scratch there for a long long time. I know some recipes for taco meat have you cook the meat in basically in a soup like mixture, I think browning, then adding water back to the recipe helps give it a little more flavor.

      • Shedreamsbeauty

        It is precooked Stephanie then frozen and thawed in hot water at 150 degrees for a hour. I worked there a few years ago. Everything is precooked there all the meat is thawed in a similar method then moved to the heating pans on the taco assembly line.

      • Jay

        I appreciate your recipes and yes Taco Bell meat comes froze pre-packed. I used to work there. They place the froze packed meat into really hot water and let it cook and then open it up and serve.

    • LBlizardbreath

      I don’t think the point is to cook something exactly in teh same manner as the restaurant. it’s to get the same end product. A lot of restaurants have the food half prepared, shipped to them then finiushed in the restaurant…. Also, a lot of restaurants use shortcuts and substitutes for makign large quantities. One person cooking for a small group would not need to follow the restaurant’s steps exactly, as long as the end product is the same or similar.

    • Loiselle

      Cook a pot roast with potatoes and carrots and onions.
      Have that for dinner then put the rest in the fridge. The next day cut up lettuce tomatoes cilantro and grate cheese. Warm up or fry thee taco pads. Shred and Warm up the meat. Fill taco shells. You wont be sorry.

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Yes, you CAN make it at home! 
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