DIY Taco Bell That IS NO LONGER on the MENU

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.

Whisk together the dredge and coat the potatoes inside.

Deep fry for about 5 minutes or until golden brown.

Serve in a large bowl topped with nacho cheese sauce, a dollop of sour cream, and chopped green onion.

Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.

Cook the beef as to the packet directions.

Make the nacho cheese sauce by melting together all of the ingredients, stirring frequently.

Build the burrito by topping a tortilla with ground beef, rice, cheese sauce and fritos. Roll it up and dive in!

Prep the vegetables by chopping tomato, and shredding lettuce.

Heat or cook the refried beans.

Build tostada by spreading on a layer of refried beans, pour on taco sauce, stack with shredded lettuce, tomato, cheese, and chipotle sauce. Serve!

Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.

Whisk together the dredge and coat the potatoes inside.

Deep fry for about 5 minutes or until golden brown.

Build the taco with a soft shell taco, place the potatoes, add chipotle sauce, shredded lettuce, and shredded cheese.

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.

Whisk together the dredge and coat the potatoes inside.

Deep fry for about 5 minutes or until golden brown.

Scramble 2 eggs

Plate the dish in a bowl filling it up with potatoes, topping with eggs, cheese sauce, chopped tomato, sour cream, and cilantro.

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Clean and peal the potatoes. Cut into a medium dice. Place in a pot of water with salt and bring to a boil. Simmer on medium high heat for about 15 minutes or until the potatoes are fork tender. Strain the water out of the potatoes.

Whisk together the dredge and coat the potatoes inside.

Deep fry for about 5 minutes or until golden brown.

Cook the beef as to the packet directions.

Make the red strips by cutting a tortilla down into strips. Mix a few drops of food dye with 1 tablespoon of water. Soak the red strips. Then deep fry.

Make the Potato Griller by rolling up sour cream, cheese sauce, and potatoes. Then grill.

Make the Beef Griller by rolling up beef, cheese sauce, and red strips. Then grill.

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Heat or cook the refried beans.

Build with chips, cheese sauce, taco sauce, and refried beans.

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Cook the beef as to the packet directions.

Build with chips, cheese sauce, seasoned beef, a dollop of sour cream, and tomato.

Make cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside to top dish at a later step.

Cook the beef as to the packet directions.

Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.

Wrap up the inside burrito first by placing rice, beef and sour cream in a tortilla and rolling it up.

Place a large tortilla on a microwavable safe plate and add cheese. Cook for 30 seconds in the microwave or until melted. When fully melted place the inside burrito inside and carefully roll up.

Heat a large saute pan.Grill. Serve.

Cook the rice by heating a pot to medium high heat. Add olive oil. Add chopped jalapeno and chopped garlic. Cook down until fragrant. Stir in rice for about 2 minutes. Add cumin, tomato sauce, chicken broth, and salt and pepper. Bring to a boil and cover. Cook down for about 15 minutes or until cooke through.

Heat or cook the refried beans.

Build by stacking high all the ingredients into a large flour tortilla.

Slice steak into strips.

In a large bowl whisk together marinade ingredients. Place steak in side. Cover and place in the refrigerator for at-least 1 hour before cooking.

Blitz avocado and ranch together. Place in the refrigerator until a next step.

Heat a nonstick skillet to medium high heat. Add a tsp of olive oil and pan sear the steak for about 2 minutes per side OR until browned and cooked through.

Build taco by filling it with steak, top with avocado ranch, shredded lettuce, tomato, and shredded cheddar cheese.