My Taco Bell Friendsgiving Table featuring Crunchy Taco Shepherd’s Pie, BAJA BLAST® Glazed Roasted Root Vegetables, Toasted Cheddar Chalupa Delights, Fresh Baked Rolls with Hot Sauce Packet Butter, and Spiced Dragon Fruit Sangria.

Every November, Taco Bells hosts a Friendsgiving dinner at Taco Bell Headquarters. This festive evening is their way of toasting to new friends and giving thanks to their day one fans. I’ve been following their Friendsgiving celebrations closely over the years and love that the menu is always anything but traditional. The Taco Bell food innovation team creates a brand new menu every year, adding a Taco Bell twist to every dish It’s been a life goal of mine to be invited one day, and well, of course the year I score an invite it’s…virtual. BUT, Taco Bell knows how to spark joy and, dare I say, a Virtual Friendsgiving was probably even better than an in-person traditional party.

I’m sharing the recipes I created with Taco Bell, as well as some copycat at-home Taco Bell recipes that I always turn to when I’ve got a craving for TB, but can’t run for the border (thanks to the pandemic, I won’t be running for the border anytime soon, so these recipes are even more handy these days for safely enjoying life indoors).

Whether your roommates are your guests of honor or you’re gathering virtually, follow the instructions below to bring to life these one-of-a-kind dishes at your Friendsgiving.

Crunchy Taco Shepherd’s Pie

Download the Crunchy Taco Shepherd’s Pie recipe card here

Fire Tortilla Chip Crusted Chicken

Fire Tortilla Chip Crusted Chicken
Serves 4

For the Brine:

8 cups of cold water
4 tablespoons of kosher salt
2 tablespoons of granulated sugar
8 garlic cloves smashed or rough chopped
2 tablespoons whole peppercorns
2 limes (cut in half)
1 bunch of cleaned cilantro (optional)

To Prepare the Dish:

4 medium size chicken breasts (bone-in and skin on)
2 – 3.5 oz. bags of Taco Bell Fire Tortilla Chips (or your Sauce Packet Tortilla Chip flavor of choice)
2 cups of unsalted butter cut into cubes (about 1” square)
3 tablespoons of vegetable oil
2 lemon wedges
Salt and Pepper to taste

DIRECTIONS:
Before you start cooking, brine the chicken for at least two hours to make sure it stays juicy after we cook it. To make the brine…

Get a large bowl and add the cold water.
Add the salt and sugar then stir until both are completely dissolved.
Add the remaining ingredients to the cold-water mixture and stir.
Gently place the chicken pieces into the brine, cover and place in refrigerator.

While your chicken is brining, start your Fire Tortilla Chip Brown Butter Crumble.

Place the Taco Bell Fire Tortilla Chips in a food processor and blitz until the chips are a course crumble, but not completely powdered. Set chips aside.
Add cubed butter into a small saucepan on your stovetop turned to medium-high heat. As the butter begins to melt stir gently with a whisk. Continue stirring every minute until butter starts to brown.
Remove the pan from the heat and let it cool for 10 minutes.
After the browned butter cools, gradually stir in most of the crumbled chips. Salt to taste.

You’re almost finished - You’ll need your oven and stove top to complete the recipe.

Preheat your oven on to 350 degrees Fahrenheit
Remove the chicken from brine and carefully pat dry on all sides with paper towels to remove excess moisture, but still keep the skin in-tact.
Season with a small amount of salt on skin side.
Place a medium sized, oven safe sauté pan (cast iron is recommended) on medium-high heat and allow the pan to warm.
After the pan is warmed, add the oil and continue to heat until lightly smoking.
Carefully place the chicken breasts in the pan with the skin side down. Sear on skin-side for 3 minutes. Lightly salt the other side of the chicken while this is happening, but do not touch chicken until you’re ready to turn over.
Using a pair of tongs gently turn over the chicken and cook on the opposite side for 2 more minutes.
Spoon the Fire Tortilla Chip Brown Butter Crumble on top of the cooked chicken, spreading it out end to end. •Immediately place the pan in the oven for 15 minutes.
Using a thermometer, check the internal temperature of the meat. It should be 165 Fahrenheit or slightly above. If it isn’t, cook the chicken for another 5 minutes then recheck.
Carefully remove the chicken from the pan and let it rest for 5 minutes.
Squeeze lemon directly on top of the chicken and add salt & pepper to taste. Garnish with the remaining crumbled chips.
Enjoy!

Rolled Chicken Tacos Bisque

Serves 2 (entree) or serves 4 (appetizer or side)

Ingredients:

6 Rolled Chicken Tacos (Cut 4 into quarters and save 2 to garnish)
2 tablespoons of vegetable oil
½ cup diced onion
1 garlic clove rough chopped
1 tablespoon chili powder
½ teaspoon Mexican oregano
1 quart of chicken or vegetable broth
1 (14 oz.) can of fire-roasted diced tomatoes
1 cup of heavy whipping cream
Salt to taste
½ bunch of cleaned cilantro (optional for cooking and garnish)
1 lime (optional garnish)
Mexican crema (optional garnish)

Kitchen Tools:

Medium-sized stockpot (5-7 quart)
High-speed blender or immersion blender

DIRECTIONS:
Before you start cooking, you’ll need to pick up some Rolled Chicken Tacos, so head to Taco Bell and grab a Rolled Chicken Taco Party Pack featuring six Rolled Chicken Tacos and six Crunchy Tacos.

Now it’s time to make the bisque:

Place a medium-sized stockpot (cast iron is recommended) on medium-high heat and allow the pan to warm. After the pan is warmed, add oil and continue to heat through.
Carefully add diced onions and chopped garlic to the oil and saute for about 5 minutes – until softened but not burning.
Now add the diced tomatoes (do not drain, pour in the juice and all), the chili powder, Mexican oregano and a pinch of salt. Continue to cook for another 3 minutes until tomatoes are warmed through and the mix is very aromatic.
Pour in the broth and bring to a boil. Add the chopped Rolled Chicken Tacos, reduce the heat and simmer for 10 minutes.
Optional step: Add about 1 cup of the cilantro into the soup mix and simmer an additional 2 minutes.
Turn off the heat and allow soup mix to cool for 5 minutes.
Pour mixture into the blender bowl. Add heavy cream. Blend on low to incorporate all ingredients, then on high to make very smooth and creamy. Taste for salt and add as needed.
Portion into 2 bowls (as a meal) or 4 bowls (as a starter). Garnish with cheese, crema, lime wedge and cilantro.
Use remaining Rolled Chicken Tacos to dip if you please.

Cheesy Gordita Crunch

Serves 4

1 lb of ground beef
2 tbsp of cumin
2 tbsp of paprika
1 tbsp of oregano
1/2 tsp of chili powder
1 tsp of salt
4-5 tablespoons of chicken broth, beef broth or water
8 thick, soft flour tortillas
8 corn hard taco shells
3 cups of sharp cheddar cheese
1 cup of shredded romaine lettuce
Marina Makes Baja Sauce (see below)

Baja Sauce

1 cup of sour cream
2 tablespoons of vinegar
3-4 tablespoons of chipotle in adobo sauce
1-2 tablespoons of cumin

Directions

Preheat the oven to 350 degrees.

First, make the baja sauce. In a medium size bowl, whisk all ingredients together. Set aside in the fridge until the tacos are ready to be assembled.

Heat a large skillet over medium high-heat. Place meat in the skillet and sprinkle with all of the spices and stir to coat. When the meat is about halfway done cooking (after about 6-8 minutes), splash meat with chicken broth, beef broth or water to add moisture to the meat. Stir to combine. Cook for another five minutes, or until meat is completely done cooking. Taste the meat before serving, you may need more seasoning. I sprinkled everything listed above again before serving.

While the meat is cooking, start to assemble the taco shells. Depending on the size of your hard taco shells and soft flour tortillas, you may need to use kitchen scissors to cut the soft shell to the size of the hard -hell tacos. Place the hard-shell on the tortilla and trace your scissors around to cut a circle. Please make sure you cut the tortillas a little bit larger than the taco shells because they may not make it to the top of the hard shell. Set the hard shell tacos aside and lay the pitas on a baking sheet. Sprinkle each with a generous handful of cheese, covering every inch of the pita. The cheese will act as an adhesive and will allow the two shells to stick together. Place in the oven and allow the cheese to melt for about five minutes. Once the cheese is melted, take the tortillas out of the oven and wrap them around the hard shells immediately.

To assemble the tacos, place meat in the double shell and top with Baja sauce, then cheese and then lettuce.

Mexican Pizza

INGREDIENTS

1/2 lb Ground Beef
1/2 package Taco Seasoning Mix (I recommend Taco Bell brand seasoning)
2 tbsp Water
8 White Corn Tortillas
16 oz Refried Beans (Taco Bell Brand recommended)
1/3 cup Enchilada Sauce
1/3 cup Thick and Chunky Salsa
1 cup Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1/4 cup diced Tomatoes
1/4 cup slice Green Onion (green parts only)
1/4 cup Sliced Black Olives (Optional)
Vegetable Oil for Frying

INGREDIENTS

Brown ground beef in a skillet.
Drain excess fat.
Add water and taco seasoning. Mix well.
Allow to simmer for 10 minutes on low.
Remove from heat.
Transfer taco meat to food processor and run until it is a fine consistency.
Heat Oil to 375 on stovetop.
Fry each tortilla for 30-45 seconds on each side and set on paper towels or paper bag to drain.
Preheat oven to 400.
Spread 1-2 tablespoons of beans on 4 tortillas.
Top beans with the meat mixture.
Top each of these with the remaining tortillas.
Top these tortillas with a blend of enchilada sauce and salsa.
Next add a mixture of the cheeses.
Then top with tomatoes and olives.
Optionally add green onion slices.
Bake in oven for 5-10 minutes or until cheese is melted.