Best Taco Bell Sauce Recipes

TACO BELL TACO SAUCE

Steps:

• Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
• Remove and cool.
• May be kept in refrigerator for several days.

TACO BELL HOT SAUCE

Steps:

• Combine the tomato paste with the water in a saucepan over medium heat.
• Stir until smooth.
• Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.
• Chop the jalapeno slices very fine.
• You can use a food processor, but don't puree.
• The best kind of jalapenos to use are those bottled for nachos or pizza.
• Add them to the mixture.
• Heat the mixture to boiling.
• Continue to stir about 3 minutes and remove from heat.
• Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
• This will last for 1 to 2 months.

TACO BELL STYLE GREEN SAUCE

Steps:

• Husk tomatillos and cut in half. Stem and half peppers.
• Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth.
• Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth.
• Heat oil in frying pan until very hot.
• Carefully add the tomatillo mixture and cook for 5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil.
• Reduce heat and cook until thickened, about 10 minutes, stirring occasionally. Chill.

TACO BELL MILD TACO SAUCE (COPYCAT)

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2 tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle powder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A-1 Steak Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a spoon first).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool.
• WHISK sauce occasionally as it cools.
• POUR cooled sauce into a sealable container or a squeeze bottle for convenience.
• SERVE and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.

TACO BELL FIRE BORDER SAUCE

Steps:

• 1. Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
• 2. Add remaining ingredients and stir until combined.
• 3. Heat mixture over medium heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.
• 4. When sauce has cooled, pour into a sealed container and refrigerate.

TACO BELL AVOCADO RANCH SAUCE RECIPE - (3.9/5)

Steps:

• Mix avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and pepper together until creamy Chill at least 2 hours Enjoy.

TACO BELL WILD SAUCE

Steps:

• Combine the tomato paste and water in a saucepan; whisk until smooth.
• Add the remaining ingredients to the tomato mixture; bring to a boil, and stir for 1 minute.
• Remove from heat and allow to cool. Store in refrigerator.

COPYCAT TACO BELL TACO SAUCE

Steps:

• In a large saucepan, over low heat, combine all ingredients.
• Whisk together well.
• When heated, it's ready to serve-- makes enough sauce to cover 18 to 20 tacos.
• Unused sauce freezes well.

TACO BELL MILD BORDER SAUCE

Steps:

• Dissolve cornstarch in water in a medium saucepan. Add remaining ingredients and stir well.
• Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.
• Turn off heat and cover until cool. Keep in a covered container in the refrigerator to store.

TACO BELL CHEESE SAUCE

Steps:

• Combine the softened rondelle cheddar, cream cheese, and butter into a microwave safe bowl.
• Microwave on high for 40 seconds or until it just begins to melt.
• Stir in the worcestershire and hot sauce.
• Microwave for 20-30 seconds more until hot and melted.

LOW FAT TACO BELL QUESADILLA SAUCE

Steps:

• Make sure not to buy the pickled jalapenos.
• Mix all of the ingredients very well and enjoy.
• Keeps 1 week covered in the fridge.

TACO BELL BELL BURGER & MILD BORDER SAUCE

Steps:

• BEEF FILLING: Combine in a mixing bowl raw ground beef, flour, chili powder, salt, minced onion flakes, paprika, onion powder and garlic powder.
• Mix thoroughly like you would mix a meatloaf.
• In a skillet on the stove top, add 1/2 cup of cold water and the seasoned ground meat mixture. Mix well.
• Cook over medium heat, mash and stir ground meat as it cooks, breaking it up.
• Cook until meat is no longer pink and slightly browned.
• The meat mixture should be loose, without any large pieces. Drain off any grease or liquid. Steam the burger buns slightly to warm and soften them.
• FOR THE BORDER SAUCE: Add cold water to a saucepan. Stir in the cornstarch until it is dissolved.
• Stir in the tomato paste, vinegar, chili powder, salt and cayenne pepper. Stir until well mixed and smooth.
• Bring to a boil, reduce heat and simmer for 5-minutes to thicken.
• Allow sauce to cool then store in a covered container in the refrigerator. Makes about 1 1/2 cups of Mild Border Sauce.
• TO BUILD THE BELL BURGER: Spread a tablespoon of Mild Border Sauce on the bottom bun.
• Place several tablespoons of the meat mixture on the bottom bun like making a sloppy joe.
• Add 2 tablespoons of Taco Bell Mild Border Sauce evenly over the meat on bun.
• Sprinkle 1 or 2 Tbsp of shredded mild cheddar cheese over meat mixture on bun. Add the top bun.
• Repeat 5 more times. Serve warm.
• To make a "Bell Beefer" add loose meat, diced onions, shredded lettuce and mild border sauce.
• To make a "Bell Beefer Supreme" add loose meat, diced onions, shredded lettuce, diced tomatoes, grated cheese and mild border sauce.

TACO BELL SAUCE

Steps:

• Place all the ingredients in sauce pan and stir well, simmer at a very low temperature for 15 - 20 minutes.
• Remove and cool. May be kept in refrigerator for several days.