Rule #229: Yo quiero Taco Bell.
Sorry not sorry. It’s a rule, y’all. I ate Taco Bell a little shade beyond responsibly when I was pregnant with Brooke. The baby wanted it, what can I say? But now that we’re past the gestational phase, I still want me some Taco Bell. I decided to try to at least recreate their beans using some of the products they sell in the grocery store. May I introduce to you, your new bestie, Taco Bell Beans.
They’re saucy, spicy (slightly), and they satisfy every Taco Bell craving I have in this postpartum world I’m in. The other night, Jon Boy grilled fajitas, and we had our Taco Bell Beans with my Mexican Veggie Medley. Mama was happy.
Here’s how we make our Taco Bell Taste Buds do their happy dance. First, using a fork, mix together 2 cans of FAT FREE refried beans and 1 can of drained, rinsed pinto beans. The fat free part is important, y’all. I’ve tested this recipe just a couple of times, lemme tell you. The texture of the fat free versus full fat refried beans makes a difference. Then, mix in 1 tbs. of your favorite Taco Seasoning (we love Taco Bell’s and Trader Joe’s).
Then, add in 1 can of PETITE diced tomatoes. That petite part is also important. Regular diced tomatoes were just a little too big in my opinion. If you want more spice, you could substitute a can of drained Rotel, too!
Next, mix in 1 cup of finely shredded cheese (we use the Mexican blend, but regular cheddar does the job, too).
Spread the mixture into a 13×9″ baking dish sprayed with baking spray.
Now then comes the really good stuff. Pour on your favorite Taco Sauce. We use Taco Bell’s Mild Sauce because they recently started selling it at our local H-E-B. It’s amazing! If you can’t find it, you could go to the actual Taco Bell and order yourself a burrito. Then, ask for about 15 packets of mild sauce and get to squeezing. OR you could just use your fave regular taco sauce. Your call.
Finally, sprinkle on some more shredded cheese until the top is covered.
Bake at 350 for 30 minutes until the cheese is golden and bubbly! Garnish with cilantro, green onions, black olives, or red onions if you’d like. This would also be a great dip on its own with some good tortilla chips!
And there we have it, folks. From my Taco Bell loving self to you good people. Enjoy!
Taco Bell Beans
- 2 16-oz. cans fat-free refried beans
- 1 15-oz. can pinto beans, rinsed and drained
- 1 tbs. taco seasoning we like Trader Joe’s or Taco Bell’s
- 1 14.5-oz. can petite diced tomatoes, drained very well
- 2 cups finely shredded Mexican blend cheese divided (or finely shredded cheddar)
- 1 7.5-oz. jar Taco Bell Mild Sauce (or substitute your favorite taco sauce)
- Preheat oven to 350.
- Spray a 13×9” pan with baking spray. In a large bowl, combine refried beans, pinto beans, and taco seasoning. Mix well with a fork. Add in the drained tomatoes and 1 cup of the cheese, stir to combine.
- Spread into the prepared baking dish. Evenly pour the taco sauce all over the beans, then top with remaining cheese.
- Bake at 350 for 30 minutes, until cheese is golden and bubbly.
- Garnish with cilantro, green onions, black olives, or red onions, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.