Beth Stelling & Greg Fitzsimmons Make Bert's Favorite Taco Bell Foods
December 10, 2018
Fellow comedians, Beth Stelling & Greg Fitzsimmons (both writers on HBO's Crashing), join Bert Kreischer to learn how to cook Bert's favorite Taco Bell dishes: Mexican Pizzas, Crunch Wraps and Chocos Tacos. Bert may have finally washed his hands before cooking on this one too.
Recipe:
TACO BELL MEXICAN PIZZAS, CRUNCH WRAPS, AND CHOCO TACOS
Start with the CHOCO TACO SHELLS (waffle cones):
Whisk together until no lumps remain:
- 2 whole eggs plus 2 egg whites
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons superfine sugar
- 1 cup plus 4 tablespoons all purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 4 tablespoons whole milk
- 2 teaspoons vanilla extract
- Heat waffle cone maker (pizzelle cookie maker)
- Pour 3-3½ tablespoons batter into the center of discs
- Cook until golden brown. Remove and fold over wooden spoon to form taco. Rest spoon between cups until cool (1 minute).
- Carefully spoon ice cream into the cooled shells, smoothing the edges. Place in loaf pans upright and stacked against one another.
- Refreeze ice cream tacos for a while.
Prepare the ingredients for the MEXICAN PIZZAS and CRUNCHWRAPS:
- Heat a bunch of oil in pot for deep frying.
- Prepare taco meat.
- Combine Ground beef and Packaged taco seasoning.
- Heat up canned refried beans
- Fry the 8-in flour tortillas until golden brown 30-45 seconds, then drain on paper towels.
Assemble the pizzas:
- Top a fried tortilla with a thin layer of refried beans.
- Then a layer of taco meat.
- Put another tortilla on top of the taco meat.
- Enchilada sauce on tortilla.
- Put a few diced tomatoes and green chiles on top of red sauce.
- Top with the Mexican blend cheese.
- Put finished Mexican pizzas on cookie sheet and broil in oven until cheese is melted.
- Top with a few chopped green onions.
- Cut into fourths and serve.
While the Mexican Pizzas are getting melty, MAKE CRUNCH WRAP:
- Heat 12-in flour tortilla to warm.
- Heat nacho cheese.
Assemble:
- Place ground beef mixture in the center of each tortilla.
- Top with nacho cheese and tostada shell.
- Spread sour cream in an even layer over the tostada shell
- Top with lettuce, tomato and cheese.
- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
- Heat 1 tablespoon olive oil in skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Finish the CHOCO TACOS:
- Heat Chocolate chips in a pot until melted.
- Remove ice cream tacos from freezer- Dip in chocolate.
