Health(ify) The Menu: Taco Bell
Hi friends!
Craving Taco Bell but don’t want to feel like a bloated burrito afterward? Same. That’s why I started recreating my favorite fast food faves at home, minus the mystery oils, weird additives, and regret. If you're obsessed with Baja Blasts and Crunchwrap Supremes but also trying to eat like a grown adult (ugh), you're gonna love this. Think all the flavor, none of the 3 PM slump. We're starting with Taco Bell because… obviously. It’s iconic. And yes, Lisa Barlow and Paris Hilton would totally approve. Let’s healthify their menu one masterpiece at a time, without sacrificing fun (or cheese).
Healthified Taco Bell Menu:
Cantina Chicken Crispy Taco
Ingredients:
1 lb boneless skinless chicken breasts or thighs
1 tbsp coconut oil (for roasting chicken)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
Salt and pepper to taste
8 crispy taco shells (organic options like Late July Organic)
Shredded cheddar cheese
Freshly shredded lettuce
Pico de gallo (fresh salsa)
Avocado ranch sauce (see recipe below)
Instructions:
1. Roast the Chicken: Preheat oven to 375°F (190°C). Rub 1 lb chicken with 1 tbsp coconut oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, plus salt and pepper to taste. Roast for 25–30 minutes or until fully cooked. Let rest, then shred.
2. Build the Tacos: Fill 8 taco shells with shredded chicken. Top each with ¼ cup lettuce, a sprinkle of 2 tbsp cheddar cheese, and a spoonful of 2 tbsp pico de gallo.
3. Add the Sauce: Drizzle each taco with 1 tbsp avocado ranch sauce.
4. Serve: Arrange on a platter and serve immediately while the shells are crisp and the chicken is warm.
Avocado Ranch Sauce:
1 ripe avocado *avoid if on a low-nickel diet
1/4 cup plain organic yogurt or sour cream (choose full-fat)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp lime juice
Salt and pepper to taste
Water to thin (if needed)
Blend all ingredients until smooth.
Cantina Chicken Soft Taco
Ingredients:
1 lb boneless skinless chicken breasts or thighs
1 tbsp coconut oil
1 tsp paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 soft tortillas (Organic flour tortillas like Maria & Ricardo's)
Freshly shredded lettuce
Pico de gallo
Fresh cilantro (optional)
Avocado ranch sauce (see above)
Instructions:
1. Cook the Chicken: Heat 1 tbsp coconut oil in a skillet over medium. Season 1 lb chicken with 1 tsp paprika, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, plus salt and pepper to taste. Cook for 6–7 minutes per side, or until fully cooked. Let rest, then slice or shred.
2. Warm the Tortillas: Heat 8 soft tortillas in a skillet or microwave until pliable and warm.
3. Assemble the Tacos: Layer each tortilla with shredded chicken, ¼ cup lettuce, a sprinkle of 2 tbsp cheddar cheese, a spoonful of 2 tbsp pico de gallo, and a bit of fresh cilantro if using.
4. Add the Sauce: Drizzle each taco with 1 tbsp avocado ranch sauce.
5. Serve: Fold and serve immediately while warm.
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Cantina Chicken Burrito
Ingredients:
2 lbs boneless skinless chicken breasts
2 tbsp coconut oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
Salt and pepper to taste
4 large flour tortillas (Organic flour tortillas like Maria & Ricardo's)
Avocado ranch sauce (see above)
Creamy chipotle sauce (recipe below)
Freshly shredded lettuce
Shredded purple cabbage
Fresh pico de gallo
Shredded cheddar cheese
Creamy Chipotle Sauce:
1/4 cup full-fat plain yogurt or sour cream
1-2 chipotle peppers in adobo sauce (use sparingly for heat)
1 tbsp lime juice
1 tsp garlic powder
1/2 tsp smoked paprika
Salt to taste
Instructions:
1. Roast the Chicken: Preheat oven to 375°F (190°C). Rub 2 lbs chicken with 2 tbsp coconut oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cumin, and salt and pepper to taste. Roast for 25–30 minutes until fully cooked. Let cool slightly, then shred.
2. Make the Chipotle Sauce: Blend ¼ cup yogurt or sour cream, 1–2 chipotle peppers in adobo, 1 tbsp lime juice, 1 tsp garlic powder, ½ tsp smoked paprika, and salt to taste until smooth.
3. Warm the Tortillas: Heat 4 large tortillas in a dry skillet or microwave until soft and pliable.
4. Assemble the Burritos: Lay out a tortilla and fill with shredded chicken, ½ cup lettuce, ¼ cup purple cabbage, ¼ cup pico de gallo, ¼ cup cheddar cheese, 2 tbsp avocado ranch sauce, and 2 tbsp chipotle sauce.
5. Roll the Burrito: Fold in the sides and roll tightly. Optional: grill seam-side down for 2 minutes for a crispy exterior.
6. Serve: Slice in half and enjoy warm.
Cantina Chicken Bowl
Ingredients:
For the Chicken:
2 chicken breasts (or thighs for juicier chicken)
1 tablespoon coconut oil (for cooking)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 lime (for zest and juice)
For the Seasoned Rice:
1 cup organic white rice
1 3/4 chicken bone broth
1 tablespoon grass-fed butter or ghee
1/2 teaspoon turmeric
¼ teaspoon cumin
1 tablespoon red salsa
Salt to taste
For the Black Beans:
1 can organic black beans
1 tablespoon coconut oil
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper to taste
For the Avocado Ranch Sauce:
1 ripe avocado
1/4 cup organic sour cream (full-fat)
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup fresh cilantro (optional)
Salt and pepper to taste
Water to thin, as needed
For the Pico de Gallo:
1 large tomato, diced
1/4 cup red onion, finely chopped
1 jalapeño, finely chopped (optional, depending on spice preference)
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
For the Bowl:
2 cups organic shredded lettuce
1/2 cup shredded purple cabbage
1/2 cup freshly made guacamole (use ripe avocado, lime juice, cilantro, and salt)
1/2 cup shredded cheddar cheese (preferably grass-fed or organic)
Instructions:
1. Prepare the Chicken: Preheat oven to 375°F (190°C). Rub 2 chicken breasts with 1 tbsp coconut oil, then coat with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, ½ tsp chili powder, plus salt and pepper to taste. Zest and juice 1 lime over the chicken. Roast for 25–30 minutes, until cooked through (165°F). Rest for 5 minutes, then shred.
2. Make the Seasoned Rice: In a medium pot, add 1 cup rice, 1¾ cups bone broth, ½ tsp turmeric, ¼ tsp cumin, 1 tbsp salsa, and salt to taste. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Stir in 1 tbsp butter or ghee before serving.
3. Cook the Black Beans: Heat 1 tbsp coconut oil in a skillet. Add 1 can black beans, 1 tsp cumin, 1 tsp chili powder, ¼ tsp garlic powder, plus salt and pepper to taste. Cook for 5–7 minutes, stirring occasionally, until warm and fragrant.
4. Make the Avocado Ranch Sauce: Blend 1 avocado, ¼ cup sour cream, 1 tbsp lime juice, ½ tsp garlic powder, ½ tsp onion powder, ¼ cup cilantro (optional), plus salt and pepper to taste. Add water a tablespoon at a time until smooth and pourable.
5. Make the Pico de Gallo: In a small bowl, mix 1 diced tomato, ¼ cup red onion, 1 jalapeño (optional), 2 tbsp cilantro, 1 tbsp lime juice, and salt and pepper to taste. Let sit to meld flavors.
6. Assemble the Bowl: Start with a scoop of seasoned rice. Add shredded chicken, black beans, ½ cup lettuce, ¼ cup purple cabbage, 2 tbsp pico de gallo, 2 tbsp guacamole, a drizzle of avocado ranch sauce, and a sprinkle of 2 tbsp cheddar cheese.
7. Serve: Enjoy warm immediately, or store each component separately for meal prep.
Crispy Chicken Nuggets:
Ingredients
For the Chicken Marinade:
1 lb all-white meat chicken breast, cut into nugget-sized pieces
1 cup buttermilk
2-3 fresh jalapeños, chopped finely (remove seeds for less heat)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon apple cider vinegar (optional for extra tenderization)
For the Tortilla Chip Coating:
2 cups tortilla chips (organic, seed-oil-free brands like Late July)
1/4 cup unbleached organic all-purpose flour (for dredging)
1 teaspoon garlic powder
1/2 teaspoon chili powder (optional, for a slight kick)
1/2 teaspoon salt
1/4 teaspoon black pepper
For Frying:
1 cup coconut oil or ghee
Instructions:
1. Marinate the Chicken: In a large bowl, whisk 1 cup buttermilk, 2–3 chopped jalapeños, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp salt, ½ tsp black pepper, and 1 tbsp apple cider vinegar (if using). Add 1 lb chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours (overnight for max flavor).
2. Make the Coating: In a food processor, pulse 2 cups tortilla chips into coarse crumbs (not powder). In a shallow dish, combine crumbs with ¼ cup flour, 1 tsp garlic powder, ½ tsp chili powder, ½ tsp salt, and ¼ tsp black pepper.
3. Coat the Nuggets: Remove chicken from marinade, letting excess drip off. Dredge each piece in the tortilla chip mixture, pressing lightly so every side is coated.
4. Fry Until Crispy: Heat 1 cup coconut oil or ghee in a skillet over medium-high. Once hot (or to 375°F if using a fryer), add chicken in batches. Fry 3–4 minutes per side until golden brown and cooked through.
5. Drain & Serve: Transfer to a paper towel–lined plate. Serve hot with your favorite dipping sauce.
Tostada
Ingredients:
4 organic corn tortillas (air-fried to create crisp tostada shells)
1 can of organic refried beans (with no preservatives or seed oils)
1/4 cup organic, low-sodium tomato sauce
1 cup shredded organic lettuce
1/2 cup shredded organic cheddar cheese (or mozzarella)
1 tbsp organic sour cream or whole milk yogurt
Instructions:
1. Make the Tostada Shells: Heat 2 tbsp avocado oil in a skillet over medium. Fry 4 corn tortillas, 2–3 minutes per side, until golden and crisp. Drain on paper towels.
2. Warm the Beans: In a small saucepan, heat 1 can refried beans over medium. Add a splash of water if needed until creamy.
3. Assemble the Tostadas: Spread each crispy tortilla with a layer of warm refried beans. Top with about 1 tbsp tomato sauce per tostada.
4. Add the Toppings: Sprinkle evenly with 1 cup shredded lettuce and ½ cup shredded cheese. Finish with a dollop of 1 tbsp sour cream or yogurt divided across the tostadas.
5. Serve: Plate and enjoy while warm and crunchy.
Meximelt®
Ingredients:
4 medium-sized soft flour tortillas (use organic flour tortillas)
1/2 cup fresh organic pico de gallo
1/4 cup organic mozzarella cheese
1/4 cup organic cheddar cheese
1/4 cup Monterey Jack cheese
1/2 lb organic ground beef
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
Sea salt and pepper, to taste
1 tbsp coconut oil
Instructions:
1. Cook the Beef: Heat 1 tbsp coconut oil in a skillet over medium-high. Add ½ lb ground beef, breaking it up with a spoon. Season with 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, plus salt and pepper to taste. Cook until browned and fully cooked through, then set aside.
2. Build the Meximelts: Lay out 4 tortillas. On half of each, sprinkle a mix of 1 tbsp mozzarella, 1 tbsp cheddar, and 1 tbsp Monterey Jack cheese.
3. Add the Filling: Spoon 2–3 tbsp seasoned beef over the cheese, then top with about 2 tbsp pico de gallo.
4. Fold & Cook: Fold tortillas in half to form half-moon shapes. Heat a clean skillet over medium. Cook each folded tortilla for 2–3 minutes per side, until the cheese melts and the tortilla turns golden and slightly crisp.
5. Serve: Slice in half and enjoy warm while the cheese is melty.
Gordita Supreme®
Ingredients:
4 soft flatbreads (Organic flour)
1/2 lb organic ground beef
1/2 cup shredded organic lettuce
1/2 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup Monterey Jack cheese
1/4 cup sour cream or Greek yogurt
1/4 cup diced tomatoes
Taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, and a pinch of sea salt)
Instructions:
1. Cook the Beef: Heat 1 tbsp avocado oil in a skillet over medium. Add ½ lb ground beef and cook, breaking it up until browned. Stir in 1 tbsp taco seasoning and a splash of water to form a light sauce. Cook for 2–3 more minutes until fully coated and flavorful.
2. Make the Flatbreads (if homemade): Roll out 4 small balls of dough made from organic flour, water, and a pinch of salt. Cook each on a dry skillet over medium for 2–3 minutes per side until golden and soft. (Or warm 4 organic flatbreads if using store-bought.)
3. Assemble the Gorditas: Slice each warm flatbread halfway to create a pocket. Stuff with seasoned beef, then layer in 2 tbsp shredded lettuce, a blend of 2 tbsp mozzarella, 1 tbsp cheddar, and 1 tbsp Monterey Jack cheese.
4. Add the Toppings: Finish with 1 tbsp sour cream or Greek yogurt and 1 tbsp diced tomatoes in each gordita.
5. Serve: Serve warm while the flatbread is soft and the filling is melty and fresh.
Spicy Potato Soft Taco
Ingredients:
For the Seasoned Potato Bites:
2 large russet potatoes, peeled and cut into 1/2-inch cubes
1 tbsp coconut oil (for roasting)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional, adjust to taste)
Salt and pepper, to taste
For the Chipotle Sauce:
½ cup full-fat sour cream (choose a grass-fed variety if possible)
2 tbsp adobo sauce from a can of chipotle peppers
1 tsp lime juice
Salt, to taste
For the Tacos:
6 soft tortillas
1 cup shredded real cheddar cheese
1 cup shredded romaine lettuce
Optional: Extra lime wedges and cilantro for garnish
Directions:
1. Roast the Potatoes: Preheat oven to 425°F (220°C). Toss 2 cubed russet potatoes with 1 tbsp coconut oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp chili powder, ¼ tsp cayenne pepper, plus salt and pepper to taste. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.
2. Make the Chipotle Sauce: In a bowl, whisk ½ cup sour cream, 2 tbsp adobo sauce, 1 tsp lime juice, and a pinch of salt. Adjust heat with more adobo if desired.
3. Warm the Tortillas: Heat 6 tortillas in a skillet for 30 seconds per side, or microwave for 20–30 seconds until pliable.
4. Assemble the Tacos: Fill each tortilla with a layer of roasted potato bites, 2 tbsp shredded cheddar, and a handful of shredded romaine. Drizzle with chipotle sauce.
5. Garnish & Serve: Top with cilantro and a squeeze of lime if you like. Serve immediately while hot and crisp.
Cheesy Bean and Rice Burrito
Ingredients:
Nacho Cheese Sauce (Recipe below)
Refried Beans:
1 can organic pinto beans
1 tbsp coconut oil
1/2 tsp cumin, 1/4 tsp chili powder, salt
2 tbsp chicken bone broth
Rice:
1 cup organic white rice (Jasmine or Basmati)
1 1/2 cups chicken bone broth
1/2 tsp cumin, garlic powder, salt
For the Burrito:
4 large organic flour tortillas
Shredded lettuce (optional)
Salsa (optional)
Instructions:
Make Cheese Sauce:
Ingredients:
1 cup full-fat organic milk
1 tbsp grass-fed butter
1 tbsp organic unbleached flour (to thicken the sauce)
1 cup shredded sharp cheddar cheese (organic, grass-fed variety)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp ground cumin
Salt, to taste
Instructions:
1. Make the Refried Beans: Heat 1 tbsp coconut oil in a skillet over medium. Add 1 can pinto beans, ½ tsp cumin, ¼ tsp chili powder, and salt to taste. Mash while stirring in 2 tbsp bone broth until creamy. Keep warm.
2. Cook the Rice: In a saucepan, bring 1½ cups bone broth to a boil. Add 1 cup rice, ½ tsp cumin, ½ tsp garlic powder, and salt to taste. Reduce heat, cover, and simmer for 15–18 minutes until fluffy. Stir in 1 tbsp butter or ghee.
3. Make the Cheese Sauce: Melt 1 tbsp butter in a saucepan over medium. Whisk in 1 tbsp flour and cook for 1–2 minutes to form a roux. Slowly whisk in 1 cup milk until smooth. Stir in ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp cumin, and salt to taste. Gradually add 1 cup cheddar cheese, stirring until creamy.
4. Assemble the Burritos: Warm 4 tortillas. Spread each with a layer of refried beans, a scoop of seasoned rice, and a drizzle of nacho cheese sauce. Add ¼ cup lettuce and 2 tbsp salsa if using.
5. Roll and Serve: Fold sides in, roll tightly, and serve warm.
Double Stack Taco Recipe
Ingredients
For the Seasoned Beef:
1 lb organic grass-fed ground beef
1 tbsp grass-fed butter
1 tbsp organic tomato paste
Spices: chili powder, paprika, garlic powder, onion powder, cumin, oregano, black pepper, and red pepper flakes (optional)
1/2 cup beef bone broth
Sea salt to taste
For the Crunchy Taco Shells:
8 organic corn taco shells
2 tbsp coconut or avocado oil (or your preferred healthy fat)
For the Soft Flour Tortillas:
8 organic unbleached flour tortillas
Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
For the Fiesta Strips:
1 cup organic corn tortilla strips (or make your own)
For Toppings:
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/4 cup sour cream (optional)
Instructions
1. Make the Seasoned Beef: Heat 1 tbsp butter in a skillet. Add 1 lb ground beef and cook until browned. Stir in 1 tbsp tomato paste, then add 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, ½ tsp oregano, ½ tsp black pepper, ¼ tsp red pepper flakes, plus salt to taste. Pour in ½ cup bone broth and simmer for 10 minutes until thickened.
2. Crisp the Taco Shells: Heat 2 tbsp oil in a skillet. Fry 8 corn taco shells for about 2 minutes per side until crisp. Drain on paper towels.
3. Make the Nacho Cheese Sauce: Prepare as directed (butter + flour roux, whisk in milk, seasonings, then cheddar).
4. Assemble the Double Stacked Tacos: Spread 1 tbsp nacho cheese sauce onto each flour tortilla. Place a crunchy taco shell inside, then fill with 2–3 tbsp seasoned beef, 2 tbsp shredded cheddar, 2 tbsp lettuce, and a sprinkle of Fiesta strips. Fold the flour tortilla snugly around the crunchy shell.
5. Serve: Repeat with remaining shells. Add ½ tbsp sour cream on top if desired. Serve immediately while hot and crisp.
Stacker
Ingredients
For the seasoned beef:
1/4 lb grass-fed ground beef
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp smoked paprika
Pinch of sea salt
Pinch of black pepper
1 tbsp water
1 tsp organic tomato paste
Nacho cheese sauce: (Recipe Shown Above in Cheesy Bean and Rice Burrito)
For the tortilla:
2 organic flour tortillas
For the cheese layer:
1/4 cup shredded mozzarella (grass-fed)
1/4 cup shredded cheddar (grass-fed)
Instructions
1. Cook the Beef: In a skillet over medium, brown ¼ lb ground beef. Season with ¼ tsp chili powder, ¼ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp smoked paprika, plus a pinch of salt and pepper. Stir in 1 tbsp water and 1 tsp tomato paste. Simmer for 2–3 minutes, then set aside.
2. Warm the Tortillas: Heat 2 flour tortillas in a skillet for 1 minute per side until soft and flexible.
3. Assemble the Stacker: On one tortilla, spread the beef mixture evenly. Drizzle with 2–3 tbsp nacho cheese sauce. Sprinkle with ¼ cup mozzarella and ¼ cup cheddar. Top with the second tortilla, pressing gently.
4. Cook Until Golden: Place the stacker back into the skillet over medium. Cook 2–3 minutes per side until golden and the cheese inside is melty.
5. Serve: Slice into wedges. Optionally garnish with cilantro, salsa, or hot sauce.
3 Cheese Chicken Flatbread Melt
Ingredients:
For the Chicken:
1 chicken breast (boneless, skinless)
1 tbsp coconut oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper, to taste
For the Flatbread:
1 cup unbleached organic all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp coconut oil (or avocado oil)
1/4 cup warm water (adjust as needed)
1 tbsp butter (for brushing)
For the Creamy Chipotle Sauce:
2 tbsp full-fat Greek yogurt
1 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp lime juice
Salt, to taste
For the Cheese Blend:
1/3 cup shredded cheddar cheese (organic)
1/3 cup shredded mozzarella cheese (organic)
1/3 cup shredded Monterey Jack cheese (organic)
Instructions:
1. Marinate the Chicken: In a small bowl, mix 1 tbsp coconut oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp chili powder, ¼ tsp cumin, plus salt and pepper to taste. Coat 1 chicken breast and marinate for 30 minutes.
2. Make the Flatbread: In a mixing bowl, combine 1 cup flour, ½ tsp baking powder, and ½ tsp salt. Stir in 2 tbsp coconut oil and ¼ cup warm water until dough forms. Knead until smooth, then roll into an 8-inch circle. Cook in a hot skillet for 2 minutes per side until golden. Brush with 1 tbsp melted butter.
3. Cook the Chicken: Grill the marinated chicken over medium heat for 6–8 minutes per side, until cooked through (165°F internal temp). Slice into strips.
4. Make the Sauce: Stir together 2 tbsp Greek yogurt, 1 tsp chipotle powder, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp lime juice, and a pinch of salt until creamy.
5. Assemble the Flatbread: Top the flatbread with sliced chicken, drizzle with chipotle sauce, and sprinkle on ⅓ cup cheddar, ⅓ cup mozzarella, and ⅓ cup Monterey Jack cheese.
6. Melt the Cheese: Warm in the oven at 350°F for 3–5 minutes or press in a panini press until cheese is melted and bubbly.
7. Serve: Slice and serve hot, with extra sauce on the side if you like.
Cheesy Fiesta Potatoes
Ingredients
For the Potatoes:
4 medium russet potatoes (peeled and diced)
1 tbsp coconut oil or ghee
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp chili powder (optional)
Salt and pepper to taste
Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
For the Toppings:
1/4 cup organic sour cream
Instructions
1. Roast the Potatoes: Preheat oven to 425°F (220°C). Toss 4 diced russet potatoes with 1 tbsp coconut oil or ghee, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp chili powder (if using), plus salt and pepper to taste. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Make the Cheese Sauce: In a saucepan over medium, melt 1 tbsp butter. Whisk in ½ cup heavy cream and ½ cup milk. Stir in ½ tsp garlic powder and ½ tsp onion powder. Gradually add 1 cup shredded cheddar cheese, whisking until smooth and creamy. Season with salt.
3. Assemble the Potatoes: Arrange roasted potatoes on a platter. Drizzle generously with nacho cheese sauce. Add a dollop of ¼ cup sour cream and sprinkle with 2 tbsp cilantro if desired.
4. Serve: Enjoy immediately while hot and cheesy.
Chicken Enchilada Burrito Recipe
Ingredients:
For the Grilled Chicken:
2 large boneless, skinless chicken breasts (organic)
1 tablespoon avocado oil or grass-fed butter (for grilling)
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
For the Seasoned Rice:
1 cup organic white rice (long-grain or jasmine is best for texture)
1 ½ cups chicken bone broth
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
Salt to taste
For the Red Sauce:
1 can (15 oz) organic tomato sauce (no added oils)
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon avocado oil (for cooking)
Salt to taste
For the Reduced-Fat Sour Cream:
1 cup full-fat organic sour cream
1 tablespoon organic lemon juice (or lime juice)
1 teaspoon garlic powder
Salt to taste
For the Three-Cheese Blend:
½ cup organic shredded mozzarella cheese
½ cup organic shredded cheddar cheese
½ cup organic shredded Monterey Jack cheese
For the Tortillas:
4-6 organic flour tortillas
Instructions:
1. Marinate & Grill the Chicken: In a bowl, mix 1 tbsp lime juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, ½ tsp chili powder, plus salt and pepper to taste. Coat 2 chicken breasts in the marinade for 30 minutes (or overnight). Heat 1 tbsp avocado oil in a skillet and grill chicken 5–7 minutes per side until cooked through (165°F internal temp). Rest 5 minutes, then slice into strips.
2. Cook the Rice: Bring 1½ cups bone broth to a boil. Add 1 cup rice, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp paprika, and salt to taste. Reduce heat, cover, and simmer 15–18 minutes. Fluff with a fork and stir in 1 tbsp butter.
3. Make the Red Sauce: In a saucepan, heat 1 tbsp avocado oil over medium. Stir in 1 can tomato sauce, 1 tsp cumin, 1 tsp chili powder, 1 tbsp lime juice, and salt to taste. Simmer for 5–7 minutes until flavors meld.
4. Prepare the Sour Cream: Mix 1 cup sour cream, 1 tbsp lemon or lime juice, 1 tsp garlic powder, and salt to taste until smooth.
5. Assemble the Burritos: Warm 4–6 tortillas in a skillet, 10–20 seconds per side. Fill each with strips of grilled chicken, a scoop of rice, a spoonful of red sauce, a drizzle of sour cream, and a sprinkle of the cheese blend (about ¼ cup total cheese per burrito).
6. Roll & Serve: Fold sides in, roll tightly, and serve warm. Optionally crisp seam-side down in a skillet for 1–2 minutes.
Cheesy Double Beef Burrito
Ingredients:
Beef Filling:
1 lb grass-fed ground beef
1 tbsp onion powder
1 tsp cumin, chili powder, paprika
Salt and pepper
2 tbsp beef bone broth
Seasoned Rice:
1 cup organic white rice
2 cups water
1 tbsp butter
Salt and spices (onion, garlic powder, cumin)
Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
Fiesta Strips:
Organic corn tortillas, cut into strips
Coconut or Avocado oil for frying
Salt
Sour Cream:
1 cup organic sour cream (or Greek yogurt)
1 tbsp lime juice
Salt and garlic
Three-Cheese Blend:
1 cup shredded organic cheddar, Monterey Jack, and mozzarella
Tortilla:
1 organic unbleached flour tortilla
Instructions:
1. Cook the Beef: In a skillet over medium, brown 1 lb beef. Stir in 1 tbsp onion powder, 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, salt and pepper to taste, and 2 tbsp bone broth. Simmer for 5 minutes until well coated.
2. Make the Rice: In a saucepan, bring 2 cups water to a boil. Stir in 1 cup rice, 1 tbsp butter, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp cumin, and salt to taste. Cover and simmer 15–18 minutes, until tender.
3. Make the Nacho Cheese Sauce: In a pan, melt 1 tbsp butter. Whisk in 1 tbsp flour for 1 minute. Slowly add 1 cup milk, whisking until smooth. Stir in 1 cup cheddar, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp cumin, and salt. Cook until creamy.
4. Fry the Fiesta Strips: Cut 2 tortillas into strips. Heat ½ cup oil in a skillet and fry strips for 1–2 minutes until golden. Drain and salt.
5. Mix the Sour Cream: In a bowl, stir together 1 cup sour cream, 1 tbsp lime juice, ½ tsp garlic powder, and a pinch of salt.
6. Assemble the Burrito: Warm 1 large tortilla. Layer in the seasoned beef, a scoop of rice, a drizzle of nacho cheese sauce, a handful of Fiesta strips, 2 tbsp sour cream, and ¼ cup of the cheese blend.
7. Roll & Serve: Fold sides in, roll tightly, and serve hot.
Loaded Beef Nachos
Ingredients:
Tortilla Chips: Choose a brand like Late July.
Seasoned Beef:
1 lb grass-fed ground beef
1 tbsp coconut oil
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
Refried Beans:
1 can (15 oz) organic refried beans ( like Eden Foods)
Reduced-Fat Sour Cream: full-fat, organic
Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
Red Sauce (recipe shown above in Chicken Enchilada Burrito)
Guacamole:
2 ripe avocados
1 tbsp lime juice
Salt to taste
1/4 tsp garlic powder
Optional: 1/4 small onion, finely chopped
Instructions:
1. Cook the Beef: Heat 1 tbsp coconut oil in a skillet over medium. Add 1 lb ground beef and season with 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp cayenne, plus salt and pepper to taste. Cook for 6–7 minutes, until browned and fully cooked.
2. Heat the Beans: Warm 1 can refried beans in a saucepan over low until creamy.
3. Make the Guacamole: Mash 2 avocados in a bowl. Stir in 1 tbsp lime juice, ¼ tsp garlic powder, salt to taste, and ¼ onion if using.
4. Prep the Sauces: Prepare ½ cup nacho cheese sauce and ½ cup red sauce according to their recipes.
5. Assemble the Nachos: On a large platter, spread out a layer of tortilla chips. Add spoonfuls of refried beans, then top with seasoned beef. Drizzle with nacho cheese sauce and red sauce. Finish with dollops of ½ cup sour cream and guacamole.
6. Serve: Serve immediately while hot and melty.
Soft Taco
Ingredients
1 lb seasoned beef (prepared as in Loaded Beef Nachos: 1 tbsp coconut oil, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp cayenne, salt, pepper, 2 tbsp bone broth)
4–6 flour tortillas
1 cup shredded romaine or iceberg lettuce
1 cup shredded cheddar cheese (or cheese blend)
Instructions
1. Cook the Beef: In a skillet over medium, heat 1 tbsp coconut oil. Add 1 lb ground beef and season with 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp cayenne (optional), plus salt and pepper to taste. Stir in 2 tbsp bone broth and simmer for 5–7 minutes until fully cooked and flavorful.
2. Warm the Tortillas: Heat 4–6 flour tortillas in a dry skillet for about 30 seconds per side until soft and pliable.
3. Assemble the Tacos: Spoon seasoned beef into the center of each tortilla. Top with 2–3 tbsp shredded lettuce and 2–3 tbsp shredded cheese.
4. Fold & Serve: Fold the sides in, roll tightly, and serve warm.
Soft Taco Supreme®
Ingredients
4–6 flour tortillas
1 lb seasoned beef (from the Soft Taco recipe: ground beef cooked with chili powder, cumin, garlic powder, onion powder, paprika, cayenne, salt, pepper, and bone broth)
1 cup shredded romaine or iceberg lettuce
1 cup shredded cheddar cheese (or cheese blend)
½ cup organic sour cream (Organic Valley or Stonyfield)
Optional: ½ cup diced tomatoes or ¼ cup diced onions
Instructions
1. Warm the Tortillas: Heat 4–6 flour tortillas in a dry skillet, 30 seconds per side, until soft.
2. Add the Beef & Base: Spoon seasoned beef into the center of each tortilla. Top with 2–3 tbsp shredded lettuce and 2–3 tbsp shredded cheese.
3. Add the Sour Cream: Finish with 1 generous tbsp sour cream on each taco.
4. Optional Freshness: Sprinkle on 2 tbsp diced tomato or 1 tbsp diced onion if desired.
5. Serve: Fold and enjoy immediately while warm.
Crunchy Taco
Ingredients:
4–6 flour tortillas
1 lb seasoned beef (from the Soft Taco recipe: ground beef cooked with 1 tbsp coconut oil, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp cayenne, salt, pepper, and 2 tbsp bone broth)
1 cup shredded romaine or iceberg lettuce
1 cup shredded cheddar cheese (or a cheese blend)
½ cup organic sour cream (Organic Valley or Stonyfield)
Optional: ½ cup diced tomatoes or ¼ cup diced onions
Instructions
1. Warm the Tortillas: Heat 4–6 tortillas in a dry skillet for 30 seconds per side until soft.
2. Add the Beef & Base: Spoon in 2–3 tbsp seasoned beef. Top with 2–3 tbsp shredded lettuce and 2–3 tbsp shredded cheese.
3. Add the Sour Cream: Dollop 1 tbsp sour cream over each taco.
4. Optional Freshness: Sprinkle on 2 tbsp diced tomato or 1 tbsp diced onion if desired.
5. Serve: Fold the tortilla and enjoy immediately while warm.
Crunchy Taco Supreme®
Ingredients:
8 crunchy corn taco shells (from Crunchy Taco recipe)
1 lb seasoned beef (from Crunchy Taco recipe: ground beef cooked with chili powder, cumin, garlic powder, onion powder, paprika, cayenne, salt, pepper, and bone broth)
1 cup shredded romaine or iceberg lettuce
1 cup shredded cheddar cheese (or cheese blend)
½ cup full-fat organic sour cream (like Organic Valley)
Optional: ½ cup diced tomatoes, ¼ cup diced onions, 2 tbsp chopped fresh cilantro
Instructions:
1. Build the Crunchy Tacos: Fill each crunchy taco shell with 2–3 tbsp seasoned beef, 2 tbsp shredded lettuce, and 2 tbsp shredded cheese.
2. Add the Sour Cream: Top each taco with 1 tbsp sour cream.
3. Optional Toppings: Sprinkle with 2 tbsp diced tomatoes, 1 tbsp diced onions, or a pinch of fresh cilantro for extra flavor.
4. Serve: Serve immediately while the shells are crisp and the beef is hot.
Nacho Cheese Doritos® Locos Taco Shells
Ingredients:
1 1/2 cups organic unbleached flour
1/2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/2 cup cheddar cheese (shredded)
1/2 cup warm water
Coconut oil (for frying)
Homemade Nacho Cheese Seasoning:
2 tbsp nutritional yeast
1 tbsp cheddar powder (optional)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
Instructions:
1. Make the Dough: In a bowl, mix 1½ cups flour, ½ tsp salt, 1 tsp paprika, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp cayenne pepper (if using). Stir in ½ cup shredded cheddar. Add ½ cup warm water a little at a time until a soft dough forms.
2. Shape the Shells: Divide dough into balls. Roll each into thin circles (about 6 inches).
3. Fry the Shells: Heat ½ cup coconut oil in a skillet. Fry each dough round for 2–3 minutes per side until golden and crispy. Remove and drain on paper towels.
4. Season: While still hot, sprinkle each shell with the nacho cheese seasoning made from 2 tbsp nutritional yeast, 1 tbsp cheddar powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ¼ tsp cayenne, and ½ tsp salt.
5. Serve: Use as taco shells and fill with your favorite toppings.
Nacho Cheese Doritos® Locos Tacos Supreme®
Additional Ingredients:
Ground beef – 1 lb, seasoned with taco seasoning.
Shredded lettuce, diced tomatoes, cheddar cheese, sour cream
Instructions:
Cook Meat: Brown and season your ground meat with taco seasoning.
Assemble Tacos: Layer seasoned meat, lettuce, tomatoes, and cheese in the Doritos taco shell. Top with sour cream.
Serve: Enjoy while the shell is crispy!
Nacho Fries Recipe:
Ingredients:
3 large russet potatoes (or Yukon Gold for a creamier texture)
1 tbsp avocado oil (for baking)
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional, for some heat)
Salt and pepper, to taste
Instructions:
1. Prep the Fries: Peel 3 russet potatoes (optional) and slice into thin strips. For extra crispiness, soak them in water for 30 minutes to release starch, then drain and pat dry.
2. Season: Toss the potatoes with 1 tbsp avocado oil, then coat with 1 tsp chili powder, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cumin, ¼ tsp cayenne, plus salt and pepper to taste.
3. Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spread fries in a single layer. Bake for 20–25 minutes, flipping halfway through. For extra crunch, broil for the last 2–3 minutes.
4. Serve with Cheese Sauce: Let fries cool slightly. Serve with ½ cup nacho cheese sauce on the side or drizzled on top.
Mexican Pizza
Ingredients:
2 organic flour tortillas
1 lb grass-fed ground beef
1/2 cup organic tomato paste
1 tbsp chili powder, garlic powder, onion powder, 1/2 tsp cumin
1 can organic refried beans
1 cup shredded organic three-cheese blend
1/2 cup diced tomatoes, chopped green onions, cilantro
Instructions:
1. Make the Sauce: In a saucepan, whisk together ½ cup tomato paste, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, ½ tsp cumin, salt and pepper to taste, and 2 tbsp water. Simmer for 5 minutes, stirring occasionally.
2. Cook the Beef: In a skillet over medium, brown 1 lb ground beef. Stir in 2–3 tbsp of the sauce and cook another 2 minutes. Set aside.
3. Assemble the Base: Spread ½ can refried beans onto one tortilla. Top with ½ of the cooked beef and 2–3 tbsp sauce. Place the second tortilla on top and sprinkle with ½ cup cheese.
4. Bake: Place on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, until the tortilla is crisp and the cheese is melted.
5. Garnish & Serve: Top with ½ cup diced tomatoes, ¼ cup green onions, and 2 tbsp cilantro. Slice into wedges and serve hot.
Veggie Mexican Pizza
Ingredients:
2 organic flour tortillas
1/2 cup organic tomato paste
1 can organic refried black beans
1 cup shredded organic three-cheese blend
1/2 cup diced tomatoes, chopped green onions, lettuce, cilantro
Instructions:
1. Make the Sauce: In a saucepan, mix ½ cup tomato paste with 2 tbsp water and a pinch of salt, garlic powder, and cumin (to taste). Simmer for 5 minutes, stirring occasionally.
2. Assemble the Base: Spread ½ can of refried black beans evenly on one tortilla. Add 2–3 tbsp sauce and sprinkle with ½ cup shredded cheese. Place the second tortilla on top.
3. Bake: Place the layered tortillas on a baking sheet. Sprinkle with another ½ cup cheese on top. Bake at 375°F (190°C) for 10–12 minutes, until the tortilla is crisp and the cheese is melted.
4. Garnish: Top with ½ cup diced tomatoes, ¼ cup green onions, ½ cup shredded lettuce, and 2 tbsp cilantro.
5. Serve: Slice into wedges and enjoy hot.
Crunchwrap Supreme®
Ingredients:
1 large organic flour tortilla
1 lb ground beef
1/2 cup Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
1 tostada shell
1/2 cup shredded lettuce, diced tomatoes
2 tbsp sour cream or Greek yogurt
Instructions:
1. Cook the Beef: In a skillet over medium, brown 1 lb ground beef. Stir in 2 tbsp taco seasoning and 2 tbsp water. Simmer for 5 minutes until thick and flavorful.
2. Assemble the Crunchwrap: Place 1 large tortilla on a flat surface. Spread 2–3 tbsp beef in the center. Add 2 tbsp nacho cheese sauce, then place 1 tostada shell on top. Layer with 2 tbsp lettuce, 2 tbsp diced tomato, and 1 tbsp sour cream.
3. Fold: Fold the edges of the tortilla up and over the center, working in sections until it’s fully sealed around the filling.
4. Cook: Place seam-side down in a skillet over medium heat. Cook 3–4 minutes per side, until golden and crispy.
5. Serve: Slice in half if desired and enjoy hot.
Black Bean Crunchwrap Supreme®
Ingredients:
1 large organic flour tortilla
1 can organic black beans (seasoned with taco seasoning)
1/2 cup Nacho Cheese Sauce (Recipe Shown Above in Cheesy Bean and Rice Burrito)
1 tostada shell
1/2 cup shredded lettuce, diced tomatoes
2 tbsp sour cream or Greek yogurt
Instructions:
1. Season the Beans: In a saucepan, heat 1 can black beans with 1 tbsp taco seasoning and a splash of water until warmed through and thickened. Mash lightly if you prefer a creamier texture.
2. Assemble the Crunchwrap: Place 1 large flour tortilla flat. Spread ¼ cup seasoned black beans in the center. Drizzle with 2 tbsp nacho cheese sauce. Place 1 tostada shell on top. Add 2 tbsp lettuce, 2 tbsp diced tomatoes, and 1 tbsp sour cream.
3. Fold: Fold the tortilla edges inward toward the center, working around in sections until fully wrapped.
4. Crisp It Up: Place seam-side down in a skillet over medium heat. Cook for 3–4 minutes per side until golden brown and crispy.
5. Serve: Slice in half and enjoy warm with extra sour cream or salsa if you like.
Fire Ranch Dip Sauce
Ingredients:
1 cup full-fat Greek yogurt (grass-fed)
1 tbsp hot sauce (Cholula) (unless you keep a stash of fire sauce like I do...)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
Optional: 1-2 tsp lime juice
Instructions:
1. Combine the Base: In a bowl, stir together 1 cup Greek yogurt and 1 tbsp hot sauce until smooth.
2. Add the Spices: Mix in ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp smoked paprika, ½ tsp cumin, and a pinch of salt and pepper.
3. Optional Tang: Add 1–2 tsp lime juice if you like extra brightness.
4. Chill & Serve: Cover and chill for 30 minutes before serving to let the flavors meld.
Jalapeño Honey Mustard Dip Sauce
Ingredients:
1/4 cup organic mustard
2 tbsp raw honey
1 tbsp apple cider vinegar
1 tbsp lime juice
1/2 tsp garlic powder
1 tbsp finely chopped jalapeño
Salt and pepper to taste
1/4 cup full-fat Greek yogurt
Instructions:
1. Build the Base: In a bowl, whisk together ¼ cup mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tbsp lime juice until smooth.
2. Add Flavor: Stir in ½ tsp garlic powder and 1 tbsp finely chopped jalapeño.
3. Make it Creamy: Fold in ¼ cup Greek yogurt, mixing until fully combined.
4. Season & Rest: Add salt and pepper to taste. Let the sauce sit for 10 minutes so the flavors meld.
5. Serve: Use as a dip for nuggets, drizzle over tacos, or spread on sandwiches.
Bell Sauce Dip Sauce
Ingredients:
¼ cup organic tomato paste
¾ cup Greek yogurt
¼ cup water
1 tbsp coconut oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp chili flakes
1 tbsp apple cider vinegar
Salt to taste
Instructions:
1. Bloom the Spices: In a saucepan over medium heat, warm 1 tbsp coconut oil. Stir in ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp cumin, and ¼ tsp chili flakes. Cook for 1 minute until fragrant.
2. Build the Base: Whisk in ¼ cup tomato paste, ¾ cup Greek yogurt, and ¼ cup water. Stir well to combine.
3. Simmer: Reduce heat and let the sauce cook gently for 5–10 minutes, stirring occasionally until thickened.
4. Finish: Stir in 1 tbsp apple cider vinegar and salt to taste.
5. Adjust: If too thick, add a splash of water. For a thicker texture, continue simmering another 2–3 minutes.
6. Serve: Use warm or chilled as a dip, drizzle, or dressing.
Pintos N Cheese
Ingredients:
½ cup cooked pinto beans
2 tbsp red sauce (recipe shown above in Chicken Enchilada Burrito)
⅓ cup shredded 3-cheese blend
Instructions:
1. Warm the Beans: In a small saucepan over medium heat, add ½ cup cooked pinto beans. Stir occasionally until heated through.
2. Add the Sauce: Mix in 2 tbsp red sauce and cook for 2–3 minutes until the beans are evenly coated.
3. Top with Cheese: Sprinkle ⅓ cup shredded three-cheese blend over the beans. Cover the pan for 2–3 minutes until the cheese melts.
4. Serve: Enjoy hot as a side or spooned into tacos and burritos.
Note: For simplicity, black beans and rice aren't included here since those are covered in other recipes. Serve those as sides if desired, either on their own or mixed in with this dish!
Avocado Verde Salsa Sauce
Ingredients:
2 ripe avocados, peeled and pitted
1 cup tomatillos, husked and chopped
1/4 cup fresh cilantro, chopped
1 tablespoon organic lime juice
1 small garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup filtered water (adjust for consistency)
Instructions:
1. Add to Blender: Place 2 avocados, 1 cup chopped tomatillos, ¼ cup cilantro, 1 tbsp lime juice, 1 minced garlic clove, ¼ tsp sea salt, and ¼ tsp black pepper into a blender or food processor.
2. Blend Smooth: Process until creamy, adding ¼ cup water gradually. If too thick, add more water a tablespoon at a time until you reach your desired texture.
3. Adjust: Taste and adjust seasoning, add more salt, lime juice, or cilantro if you prefer.
4. Chill & Serve: Transfer to a bowl, cover, and refrigerate for 30 minutes before serving to let the flavors meld.
Creamy Jalapeño Sauce
Ingredients:
1/2 cup organic sour cream (or Greek yogurt for extra creaminess)
2 tablespoons avocado oil (use a clean brand like Chosen Foods)
1-2 fresh jalapeños, seeds removed, finely chopped
1 tablespoon organic lime juice
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 cup fresh cilantro, chopped (optional for extra flavor)
Instructions:
1. Combine the Base: In a bowl, whisk together ½ cup sour cream, 2 tbsp avocado oil, 1–2 chopped jalapeños, and 1 tbsp lime juice.
2. Add Seasonings: Stir in ¼ tsp garlic powder and ¼ tsp sea salt until smooth.
3. Optional Freshness: Fold in ¼ cup chopped cilantro for extra flavor and color.
4. Chill & Serve: Cover and refrigerate for 30 minutes before serving to let the flavors meld.
Chicken Quesadilla
Ingredients:
2 boneless, skinless chicken breasts (or thighs for extra flavor)
1 tablespoon avocado oil (use Chosen Foods for a clean option)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 organic flour tortillas
1 cup shredded cheese
1/4 cup creamy jalapeño sauce (recipe above)
Instructions:
1. Cook the Chicken: Heat 1 tbsp avocado oil in a skillet over medium. Season 2 chicken breasts with 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp pepper. Cook for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest, then slice thinly.
2. Assemble the Quesadilla: Place 1 tortilla in a skillet. Spread 1 tbsp creamy jalapeño sauce over half. Add ¼ cup shredded cheese and a portion of sliced chicken. Fold tortilla in half.
3. Cook the Quesadilla: Cook for 2–3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas.
4. Serve: Slice into wedges and serve with extra creamy jalapeño sauce or avocado verde salsa.
Steak Quesadilla
Ingredients:
1 lb flank steak (or sirloin for a leaner option)
1 tablespoon avocado oil (for cooking)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 organic flour tortillas
1 cup shredded cheese
1/4 cup creamy jalapeño sauce (recipe above)
Instructions:
1. Prepare the Steak: Rub 1 lb flank steak with 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Heat 1 tbsp avocado oil in a skillet over medium-high. Sear steak 4–5 minutes per side for medium-rare (adjust for preferred doneness). Rest for 5 minutes, then slice thinly against the grain.
2. Assemble the Quesadilla: Place 1 tortilla in a skillet over medium. Spread 1 tbsp creamy jalapeño sauce over half. Add ¼ cup shredded cheese and a portion of sliced steak. Fold tortilla in half.
3. Cook the Quesadilla: Cook 2–3 minutes per side, until the tortilla is golden and the cheese is melted. Repeat with remaining tortillas.
4. Serve: Slice into wedges. Serve with extra creamy jalapeño sauce or avocado verde salsa on the side.
Cheese Quesadilla
Ingredients:
4 organic flour tortillas
2 cups shredded cheese
1/4 cup creamy jalapeño sauce (recipe above)
Instructions:
Prepare the quesadilla: Heat a skillet over medium heat. Place one tortilla in the skillet and spread a generous layer of shredded cheese over it.
Cook the quesadilla: Place a second tortilla on top, then cook for 2-3 minutes per side, pressing down gently with a spatula to help the cheese melt and the tortilla become golden and crispy.
Serve: Slice the quesadilla into wedges and serve with creamy jalapeño sauce, avocado verde salsa, or your favorite hot sauce.
Nachos BellGrande®
Ingredients:
Tortilla chips
Refried beans: Amy's Organic Refried Beans
Seasoned beef: Grass-fed beef seasoned with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper
Nacho cheese sauce (Recipe Shown Above)
Reduced-fat sour cream:
Diced tomatoes:
Instructions:
1. Cook the Beef: In a skillet over medium, brown 1 lb ground beef. Season with 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, plus salt and pepper to taste. Cook until fully browned, then set aside.
2. Make the Nacho Cheese Sauce: Prepare 1 cup nacho cheese sauce by melting butter with milk, then whisking in shredded cheddar. Add a little cornstarch if you want extra thickness.
3. Assemble the Nachos: On a large platter, layer 8 oz tortilla chips. Spread ½ can refried beans across the chips. Top with spoonfuls of the seasoned beef, then drizzle with ½ cup nacho cheese sauce. Add dollops of ½ cup sour cream and sprinkle with ½ cup diced tomatoes.
4. Serve: Serve hot and melty. Add extra cheese sauce or guacamole on the side if you like.
FAQ’s
Q1: How can I make fast food-style tacos at home that don’t leave me feeling heavy or sluggish?
A1: The secret is swapping out fried and processed ingredients for fresh, wholesome alternatives like roasted chicken and homemade sauces. Using real spices instead of powders loaded with fillers keeps flavor bold without the crash. Plus, cooking your own tacos means controlling fats like coconut oil or grass-fed butter, which your body actually likes. No weird additives, no food coma.
Q2: What’s the best way to get that crunchy taco shell texture without the grease?
A2: Instead of deep-frying, go for organic crunchy taco shells from brands like Late July that use clean ingredients. Or try baking soft tortillas brushed with a tiny bit of coconut oil until crispy in the oven. You get the crunch without drowning in oil or mystery chemicals.
Q3: Can I really enjoy a fast food burrito flavor without the guilt?
A3: Yes! Slow-roasting your chicken with smoky spices, tossing in fresh pico de gallo, and layering in vibrant cabbage instead of mushy lettuce gives you all the textures and flavors you want. Adding sauces made from avocado and yogurt brings creaminess without the junk. The trick is fresh, simple ingredients stacked smart.
Q4: How do I keep my homemade avocado ranch sauce from turning brown or bitter?
A4: Acid is your friend. Lime juice in the recipe not only amps flavor but keeps the avocado bright. Also, blend it fresh right before serving, and add water slowly to keep it silky. Store leftovers tightly sealed with plastic wrap pressed directly on the sauce’s surface in the fridge.
Q5: Is it possible to make crispy chicken nuggets at home without deep frying?
A5: Absolutely. Marinate chicken pieces overnight for flavor and tenderness, then bake or pan-fry them in coconut oil or ghee. Crushing tortilla chips for coating adds texture without a heavy batter. It’s all about technique, not just ingredients.
Q6: What’s a smart way to boost flavor in healthy fast food recipes without relying on salt or sugar?
A6: Fresh herbs like cilantro, lime juice, and spices like smoked paprika and cumin pack tons of punch. Using bone broth or grass-fed butter in rice or beans adds richness naturally. Skip the “flavor bombs” in processed fast food and lean into real ingredients that your palate and body will thank you for.
Q7: Can I prep these recipes ahead of time for busy weeknights?
A7: Yes, roast your chicken and prep sauces a day or two before, store in airtight containers, and assemble tacos or bowls fresh. Rice and beans keep well and can be quickly reheated. Having components ready lets you throw together fresh, satisfying meals even on hectic nights.
I want to hear from you, did I miss your fave? Are there any other Taco Bell menu items you're dying to healthify? Or maybe you've already tried some of these recipes and made them your own? Drop a comment below and let me know! I love seeing your creations and hearing your thoughts, it honestly makes my day!
And hey, if you're into this kind of thing (I mean, who wouldn't be?!), don't forget to share these recipes with your friends on social media. Trust me, they'll thank you later!
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Which of these Taco Bell hacks will you try first? Drop your fave in the comments and let me know if you want more fast food glow-ups coming your way!
