New Loaded Taco Burrito from Taco Bell

Here’s a glimpse at something new at Taco Bell found by GrubGrade reader Lindsay in Ohio.  It’s the new Loaded Taco Burrito which features seasoned beef, lettuce, shredded cheese, sour cream, tomatoes and Fiery Fritos wrapped in a tortilla.  Add an ingredient or take away an ingredient from any existing Taco Bell item and you’ve got “new”.  Priced at $1.00.Loaded Taco Burrito Taco Bell

17 comments on “New Loaded Taco Burrito from Taco Bell

  1. Robert says:

    I’m the last person to criticize Taco Bell’s shuffling of ingredients, but this is pretty funny. The name couldn’t be lazier. I do appreciate that (for a burrito) it’s low-carb, but I’m betting these will have very little filling inside.

  2. Matt says:

    In all honesty, you really have to hand it to the Taco Bell R&D team. To pump out new products like crazy while limited to working with like 8 ingredients has to be pretty tough. This is pretty much the equivalent to the Burger King fry burger though

  3. Bubbsy says:

    – “Add an ingredient or take away an ingredient from any existing Taco Bell item and you’ve got “new”.” – Hmmmm, true, but…. can you not say the same thing about any fast-food burger joint or any other cheap big chain that has nationwide success? Arbys? Burger King? Wendy’s? KFC? TB has just as much, or even more, variety in proteins, vessels (shells, tortillas, etc), toppings, and sauces as any of the other biggest nationwide fast food chains.

    • Andre says:

      Taco Bell has a lot of toppings and sauces – maybe the most, but they only have beef, steak, and chicken. Arby’s has nine or ten meats and they’re always doing different buns.

      • Bubbsy says:

        Yeah Arby’s has different buns – and TB has about 10 different varieties of vessels for fillings. Chicken, beef, steak are not TBs only proteins. Anyway my point stands that, if anything, TB has just as much or even more variety of ingredients in their offerings as any other joint… And if you bring out a new item (just like replacing cheddar with mozza on a burger) they’ll call it “new”, just like Wendy’s or McDonald’s. What’s the problem here exactly?

    • doctorx0079 says:

      Actually Arby’s introduces new kinds of meats and preparations from time to time. Not to mention new sauces like buffalo sauce.

  4. Andre says:

    Bring back the old style tortillas. They taste better than shelf stable ones. Tortillas aren’t supposed to last for a year. DT has TB beat on this.

  5. Bryce Driesenga says:

    I’ve heard they’re Red Strips and not Fiery Fritos.

  6. Starkzilla says:

    Had one last week. The lettuce got warm and limp and so did the fritos. Not that great.

  7. Jonathan Wayne says:

    Basically the qualifications to be a Taco Bell executive is the ability to throw random crap together and also give it a name.

  8. Jason says:

    Minus beans. Minus onions. Minus red sauce. Plus Fritos. -3 +1.

  9. Kevin K says:

    Obviously this isn’t groundbreaking, but I guess at least the value is there. It’s basically a soft taco supreme + firey fritos wrapped up for $1, meanwhile my local Taco Bell has steadily jacked up the price of a regular soft taco from about 99 cents 6 years ago to $1.59 today.

  10. SaveFarris says:

    So … a soft taco then?

  11. Dank meme bro says:

    We have the double beef version in Akron/canton for 1.50, you get 2 of them and are quite full.

  12. JF says:

    I’m thinking Taco Bell should really go to the extreme and instead of having menu items just have menu ingredients.

    Let people choose what they want and how they want it put together.

    They could fire their r&d department because their customers would become their r&d. They can fire their marketing department because there are no more products to market.

    Come up with a unique code for whatever the final product is so people can come back and give the code to get the exact same item vs. having to repeat everything.

  13. Curly says:

    I like the different preparations of taco bell’s staples – that’s the reason we have Chalupas and Gorditas and Tacos and Burritos and Nachos. What is the difference? Not much, one ingredient — but I appreciate the choices because they really do make a difference all in their own way. You have to consider economies of scale necessary to run a fast food chain, a bunch of niche or artisan ingredients will just stagnate.

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