Traditional recipes

Taco Bell to Roll Out Brand New Breakfast Menu

Taco Bell to Roll Out Brand New Breakfast Menu

Taco Bell is dipping its toes in the breakfast pool.

Hot on the heels of a limited-release Waffle Taco that was immensely popular, the chain’s President Brian Niccol joined Chief Marketing Officer Chris Brandt on a conference call Feb. Crunchwrap, will be joining Cinnabon Delights and breakfast-oriented burritos, tacos, and flatbread melts on a breakfast menu that will be launching March 27.

“Fans already like to come to Taco Bell for lunch and dinner, and they share with us their love of late night," Niccol said in an accompanying release. "Now they’re not just asking, but telling us they want Taco Bell Breakfast.”

So what are we in for? The Waffle Taco wraps a sausage patty or bacon, scrambled eggs, and cheese with a waffle (syrup is served on the side); the A.M. Crunchwrap fills a tortilla with scrambled eggs, a hash brown, melted cheese, and your choice of bacon, sausage patty, or steak. Also planned for the new menu will be: sausage and bacon Breakfast Burritos, Steak and Eggs Burritos, A.M. Grilled Tacos with bacon or sausage, a Sausage Flatbread Melt, hash browns, Rainforest Alliance-certified coffee, and Tropicana orange juice.

“We’ve conquered the ‘fourth meal’ and late night, but there’s one daypart we’re not famous for yet, and that’s breakfast," Niccol said during the conference call. He continued by invoking the company's motto. "It’s an opportunity for people to wake up and ‘Live Más,’ at breakfast. The stores are fired up and ready to go, ready to deliver an unbelievable experience. We’re going to be a challenger in this market. We’re putting a little twist on the ordinary. People are going have a breakfast experience they’ve never had before.”

The new menu is the largest menu expansion in the company’s history, and will be accompanied by the largest marketing campaign in Taco Bell history. It’ll be available at locations nationwide, served from 7 a.m. to 11 a.m. In order to facilitate the new expanded hours, each location will also be hiring three new employees.

11 Taco Bell Menu Items You Won't Be Able to Order Now

A new year just began, but we're still thinking about all of the menu changes that Taco Bell made in 2020. The fast-food chain took us on a roller coaster ride of emotions sparked by new additions and heartbreaking cuts last year.

If you can't exactly remember what is and isn't on the Taco Bell menu any longer, we won't blame you. To refresh your memory, we gathered some of the tacos, burritos, and other menu items you can't order now.

This isn't the only chain to make changes lately—McDonald's Is Making These 8 Major Upgrades.

Taco Bell Potatoes After Finally Back Today After The Chain Took Them Off The Menu Last Year

Update, March 11, 2021: Today is the day, folks. Taco Bell announced back in January that its beloved potato menu items would be returning permanently on March 11 and would you look at that. it's finally March 11! Time flies when you're yearning for a spicy potato soft taco, I guess!

Last summer, the spicy potato soft taco and the cheesy fiesta potatoes were taken off the menu to help simplify Taco Bell's menu items during the ongoing pandemic. While we totally understood why the decision was made, many Taco Bell fans were not happy, especially those who don't eat meat. Thankfully, that change didn't last too long and Taco Bell heard all of our pleas, so the potato items are back for good.

The spicy potato soft taco will be only a buck and the cheesy fiesta potatoes are $1.49. You are also totally able to swap out the meat and add potatoes to any of Taco Bell's menu items if you're living that meatless life or just want to try something new. Such amazing news to finish up your week! May your future be full of spicy, cheesy potatoes. Praise be.

Original Post, January 14, 2021: Here's something you may no longer be used to: good news! Taco Bell announced today that it is bringing back its potato options in just a few weeks.

In the announcement, Taco Bell said that its Cheesy Fiesta Potatoes and the Spicy Potato Soft Taco will be back PERMANENTLY starting on March 11. They were originally taken off menus last summer in order to simplify Taco Bell's menu options, which, while totally valid, definitely broke some hearts. But now, they're on their way back and carb fans can breathe easily. The Spicy Potato Soft Taco will be just $1 and the Cheesy Fiesta Potatoes are $1.49 at participating locations. You can also easily swap meat for potatoes or beans on any of Taco Bell&rsquos menu items if you're looking for more veggie-friendly options.

The chain also announced that it would be beefing up (haaaaaha) its vegetarian options, teaming up with Beyond Meat to create a new plant-based protein that will be tested within the next year. It's not clear what exactly this innovation will look like, but our fingers are personally crossed for a Beyond Doritos Locos Taco. YUM. This will be Taco Bell's first time testing out plant-based meat in the U.S. and we couldn't be more excited about it. and the potatoes. Still psyched about those too!

I dunno about you, but my stomach growled just THINKING about getting a forkful of Taco Bell's cheesy potatoes! May we never take them for granted again!

Taco Bell Is Releasing A New Menu Item &mdash But It'll Only Be Available For A Week

Every fast food chain has at least one item that has developed a cult following and set the brand apart from other chains. McDonald's has the Big Mac, Wendy's has the Baconator, and Chipotle has cilantro-lime rice. Though Taco Bell has quite a few items on this list, the company is testing out a new item that's likely to give the company a unique edge and spice up the competition.

Starting on Thursday, Taco Bell will be testing out black rice at a select location in California. The rice, also known as forbidden rice, is considered a healthier alternative to white rice, as it's a superfood that's rich in antioxidants and dietary fibers. It's nicknamed forbidden rice because it was considered a luxury food in ancient China and was only eaten by royalty.

With that, Taco Bell is also releasing a new menu item called the Forbidden Bowl. In it, customers will find the forbidden rice, fried avocado slices, and the company's new, orange forbidden sauce in addition to regular burrito and burrito bowl ingredients like black beans, salsa, lettuce, and the customer's choice of meat.

FoodBeast was able to taste the new menu items and the verdict spells trouble for Chipotle. They reported that "The spicy but tangy Forbidden sauce goes perfectly with the chicken here. And the rice adds a great texture and flavor to the dish, which is complemented even further with the crispy yet creamy fried avocado pieces."

Unfortunately, if you don't live in Irvine, CA &mdash specifically near 2222 Barranca Parkway where the test will take place for the next week&mdash you won't have the opportunity to be a part of the taste-testing experience. So here's hoping that Taco Bell gets a good response and rolls out these new Forbidden Bowls to the masses ASAP.

Follow Delish on Instagram.

Download the Delish app.

Taco Bell Rolls Out $9.99 Mega Nacho Party Packs Nationwide

The holiday season is without a doubt one of the busiest (if not the busiest) time of year. The cumulative onslaught of shopping, cooking, and celebrating can be draining, and the post-December 25th comedown is real. By the time Boxing Day rolls around, pretty much everyone deserves to put on sweatpants and just go to town on a bunch of nachos.

Thankfully, Taco Bell is here to provide via the brand-new Nachos Party Pack, which rates as their “largest and most shareable order of nachos yet” according to a company press release. There’s enough going on here to feed the stragglers hanging around your place after Christmas or anyone who shows up to the New Year’s party you’ve been forced to cater for some reason. The MyRecipes team tried this mega-nachos platter when Taco Bell was testing it in Birmingham, but now you&aposll be able to get it nation-wide.

Let’s break down exactly what you’ll find when you pick a Nachos Party Pack up at a Taco Bell or order them via GrubHub: we’re talking a ton of Taco Bell’s “signature” chips loaded with refried beans, seasoned beef, nacho cheese sauce, reduced fat sour cream, pico de gallo, guacamole, and jalapeños. So, pretty much everything you𠆝 expect from a 𠇏ully-loaded” plate of nachos.

While there’s no rule requiring you to share these with anyone, a Nacho Party Pack is a pretty easy way to score some points with hungry friends and family. You’ll find this gargantuan plate of tortilla chips available at Taco Bell or Grubhub starting on December 26th. But much like commitment to a New Year’s resolution, this fast food feast will only be around for a limited time. So once you’ve finished saying feliz navidad, get ready for the feast of nachos.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

This 30-store Hawaiian-themed chain of restaurants is known for its hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican, Sandpiper, Baja, and Northshore. Some people, though, go to the Islands just for the China Coast salad. Its a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives, and then tossed with this top secret dressing. Many diners think the dressings so good they ask for extra and discreetly smuggle it home. No more smuggling required. Now, with this simple Islands China Coast salad dressing recipe, you can make your own clone at home and use it on any of your favorite bowls of green.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here.

When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

Check out more Wendy's copycat recipes like their famous chili here.

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

Menu Description: "Lightly fried Brussels sprouts tossed in Big Poppa Smokers Desert Gold seasoning with sweet sriracha crema."

Brussels sprouts have been exploding on chain restaurant menus in recent years, and the best I've tasted are served as starters. The cruciferous wonders are usually roasted or fried, then dressed with a sauce meant to override the sprouts' inherent bitterness. And when they’re done right, those Brussels sprouts will be the most memorable dish at the table.

BJ’s preparation technique of choice for Brussels sprouts is to fry them, then sprinkle them with a lemony seasoning blend by Big Poppa Smokers just before they get drizzled with sweet sriracha crema. For the seasoning, there’s no need to buy the real thing since I’ve come up with an easy hack. And the sriracha crema copycat couldn’t be simpler, with just four ingredients.

This recipe makes a share plate appetizer-size serving for 2 to 4 people, but you'll have enough seasoning and sauce here for a bigger serving (such as a side dish) if you just add more sprouts.

Now, how about a bowl of famous chili or a Pizookie from Bj's Brewhouse?

The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.

Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

Click here for more hacks of delicious desserts and sweet treats.

A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

This Toasted Cheddar Chalupa Was The Best Food At The Taco Bell Hotel&mdashAnd Soon It'll Be Available Nationwide

Cover anything savory in cheese and it will most certainly be improved. Cheese-crusted quesadilla? Down. Cheese-crusted burrito? Sounds excellent. Cheese-crusted CHALUPA? Taco Bell, you have a winner.

The Toasted Cheddar Chalupa is the newest item to join Taco Bell menus and is the largest international release since the Naked Chicken Chalupa in 2017, the brand says. Starting this month (September 12 in the U.S.), the menu item will be available in Aruba, Canada, Chile, Costa Rica, Dominican Republic, El Salvador, Guatemala, Panama, and Puerto Rico. Honestly, who knew there were Taco Bell restaurants in all those places?!

As for what exactly it is, the inside is pretty similar to a classic Chalupa: seasoned beef, chicken, or steak as a protein, and lettuce, tomatoes, cheddar cheese, and sour cream on top. The key difference here is that cheddar cheese&mdasha six-month aged cheddar, to be exact&mdashis BAKED into the chalupa shell.

I tried the chalupa at the Taco Bell Hotel & Resort last month, where it was tested, and honestly, it was the best thing I ate while there. The cheese makes for a slightly crispy shell and ensures you get a little cheesiness in every bite, even if the cheese inside isn't super evenly distributed.

Once it's officially on menus, you'll be able to order one on its own for $2.49 or as part of a $5 Box, which comes with two crunchy tacos and a medium soda (as shown above). For those of you in North Carolina, there's another version for you to try, too: the Bacon Club Toasted Cheddar Chalupa. The menu item is in the testing phase in Charlotte and comes with grilled chicken, avocado ranch sauce, lettuce, tomatoes, cheese, and bacon bits all inside the cheesy Chalupa shell. YUM.

Seafood Salad

For something that seems to be more of a seasonal or an "all or nothing" approach, a number of fast food joints try to. um. jump into the deep end of seafood — Taco Bell included. If you're thinking fish tacos, great idea. except that's not what they did. Taco Bell went in a completely different direction and decided to also enter the veggie department. Welcome to the wonderful world of Taco Bell's Seafood Salad. Positioned as an alternative to fried fish sandwiches, Taco Bell didn't want anyone to settle on one measly sea creature — oh no, they gave you the entire ocean on a bed of lettuce. The salad came with shrimp, whitefish, and snow crab. All served in a delicious, edible shell bowl.

How did it taste? If the idea of eating seafood at Taco Bell isn't appealing to you, congratulations! You share similar taste buds to the average 1980s Taco Bell customer. The big problem (well, biggest) was the shrimp. The shrimp was a bit too much like eating sea monkeys. And there's really nothing wrong with whitefish, as it's technically pretty much the same thing every other fast food joint offers in the fish department, however this was a fish without a fried breading. This salad simply did not work at all.

Keto Breakfast Options on the Taco Bell Menu

Ok, now that we've covered the condiments, let’s talk about what you can order from the breakfast menu.

Grandé Scrambler

The Grandé Scrambler is by far the best keto Taco Bell breakfast menu item to order.

To make it low carb, all you have to do is order it without potato bites, tortilla, sour cream, and cheese sauce.

That pretty much eliminates anything on it that’s not keto!

And, yes, I know sour cream and cheese sauce can work in some keto orders, but I personally would pass on them in this instance. Mostly since the addition of those ingredients will push the net carb count on the Grandé Sampler above 5.

Now, having said that, these Grandé Sampler order combos are super hearty, but have less than 5 net carbs a piece:

  • Bacon, Eggs, Cheese – 3 net carbs
  • Sausage, Eggs, Cheese – 3 net carbs
  • Steak, Eggs, Cheese – 4 net carbs

These are all the breakfast menu options that I’ve found to be excellent for the keto diet.

Of course, if you have a go-to breakfast order at Taco Bell that wasn’t on this list, let me know down in the comments section, and I'll add it to the list!

Sides: & Sauces:

  • Black Beans 200 mg
  • Black Beans & Rice is 390 mg
  • Chips & Guacamole is 310 mg
  • Chips & Nacho Cheese Sauce is 320 mg
  • Nacho Cheese Doritos® Chips is 210 mg
  • Chips & Pico de Gallo is 210 mg
  • Chips & Salsa is 320 mg
  • Seasoned Rice is 210 mg
  • Fire Sauce 60 mg
  • Hot Sauce 45 mg
  • Mild Sauce 35 mg
  • Salsa Verde Sauce 70 mg
  • Diablo Sauce 30 mg

A good rule of thumb is to skip the sour cream. Order the Crunchy (corn shells) as opposed to the Soft (flour shells). They is pre-marinade the Chicken, so the steak or vegetable options are the best choices.

So, armed with this info, you can make a better choice when you make a run for the border!

Watch the video: New 1$ Taco Bell Item, beautiful (December 2021).