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.

- Top with crushed peanuts if you want.

- Freeze for a sec then eat

Sources:

https://damndelicious.net/2017...

http://www.spoonforkbacon.com/..

https://www.geniuskitchen.com/...

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