Food - Drink
The Best Way To Fix Your Taco Bell Beefy Crunch Burrito Void
By KALEA MARTIN
Since its discontinuation in 2011, Taco Bell fans still haven't stopped craving the Beefy Crunch Burrito. This menu item was briefly brought back in 2016 after widespread petitioning from fans, only to disappear again, so try these Frito-stuffed burritos from other establishments that are just as tasty as the original.
Willy’s Frito Burrito
At Georgia-based food chain Willy’s Mexicana Grill, you’ll find a burrito stuffed with classic Fritos corn chips and chipotle sauce, making it nearly identical to the Beefy Crunch Burrito. This burrito also includes rice, sour cream, cheese dip, and pinto beans, and you can also add chicken, steak, tofu, or veggies.
Frito Rito
The Bummer Burrito food truck in Austin, Texas offers the Frito Rito, a burrito filled with Chili Cheese Fritos, nacho cheese, Oaxaca cheese, beans, and signature sauce. Instead of the default seasoned beef found in Taco Bell’s burrito, you can order your Frito Rito with asada, carnitas, Beyond chorizo, or chicken.
Build Your Own
At burrito chain Burritos Alinstante, you can replicate the Beefy Crunch Burrito by ordering a Build Your Own Burrito and asking for ground beef, nacho cheese, rice, sour cream, and Fritos. If you like Taco Bell hot sauce packets on your burritos, there's also an option to add salsa and chili for a bit more heat.
The Garbage Burrito
Kentucky taco joint New Wave Burritos has “The Garbage” burrito on the menu, featuring most of the same ingredients in a Beefy Crunch Burrito: taco-spiced ground beef, regular Fritos, rice, queso, and sour cream. It also includes refried beans, Monterey Jack cheese, green onions, and pickled jalapeños.
DIY Burrito
You can replicate the Beefy Crunch Burrito in your own kitchen using a flour tortilla, seasoned beef, seasoned rice, nacho cheese, sauce, reduced fat sour cream, and Flamin' Hot Fritos (which can be hard to find). Simply layer the rice, beef, Fritos, and nacho cheese sauce on the tortilla and roll it up.