13 Discontinued Taco Bell Menu Items

iStock/NoDerog
iStock/NoDerog

America has been running for the border since Taco Bell was founded in California in 1962. And though the fast food joint has served all manner of nachos, tacos, and burritos since then, they've also discontinued quite a few cheese-stuffed items along the way. In honor of National Taco Day, here are 13 discontinued menu items from Taco Bell.

1. BELL BEEFER

Taco Bell’s take on the Sloppy Joe, the Bell Beefer was introduced in the mid-1970s and survived until the mid-'90s. The Beefer represented Taco Bell’s attempt to combat the popularity of the fast food hamburger. The popular item consisted of a burger-style bun with taco meat, diced onions, shredded lettuce, and mild “border sauce.” A Supreme version was also available, adding grated cheese and diced tomatoes to the mix. Initially a hit, the Bell Beefer lost favor with fans in the late '80s.

2. VOLCANO TACO

Initially rolled out in the fall of 2008 in select locations, the Volcano Taco featured a unique crunchy red taco shell stuffed with ground beef, lettuce, and the immensely popular Lava Sauce, a spicy nacho cheese sauce that was introduced specifically for the Volcano Taco. In light of the taco’s popularity, Taco Bell made the Volcano Taco a part of the permanent menu in 2009. However, in 2013, the introduction of the Fiery Doritos Locos Taco rendered the Volcano redundant and it was phased out.

3. CHEESARITO

Part of Taco Bell’s original menu, the Cheesarito was discontinued but can still be obtained through Taco Bell’s legendary “Secret Menu.” The Cheesarito is simple but delicious, consisting of melted cheese, scallions, and taco sauce, all rolled up in a soft tortilla.

4. BLACK JACK TACO

Taco Bell's Black Jack Taco
The Impulsive Buy, Flickr // CC BY-SA 2.0

The Black Jack Taco is notable for being one of the only menu items in Taco Bell history to utilize a colored tortilla shell (the others being the previously mentioned Volcano and Fiery Doritos Locos Tacos). Introduced for Halloween in 2009, the Black Jack Taco consisted of a black taco shell stuffed with beef, Baja sauce, lettuce, and the three cheese blend. It has not returned since its initial debut, but the Black Jack Taco remains memorable due to allegations that the black dye used on the taco shell changed the color of the customers', erm, number two.

5. CINNAMON CRISPAS

These sugary, cinnamon crisps served as Taco Bell’s dessert of choice for years before they were discontinued.

6. BLT TACO

Part of Taco Bell’s popular “Sizzlin’ Bacon Menu” in the 1990s and 2000s, the BLT Taco was a limited run taco that consisted of—you guessed it—bacon, lettuce, and tomato, topped off with club sauce and cheddar cheese.

7. NACHO CRUNCH GRILLED STUFT BURRITO

The Nacho Crunch Burrito was an item from Taco Bell’s mid-2000s “Stuft” menu. Introduced in 2005 and discontinued in 2006, the Nacho Crunch Burrito featured a double portion of ground beef, nacho cheese, low-fat sour cream, diced red tomatoes, and crunchy red tortilla strips.

8. SEAFOOD SALAD

This short-lived '80s menu item was Taco Bell’s attempt at competing with McDonald’s popular Filet-O-Fish. The salad came with shrimp, whitefish, and snow crab.

9. CHICKEN CAESAR GRILLED STUFT BURRITO

The most popular item from the “Stuft” menu, Taco Bell’s Chicken Caesar Grilled Stuft Burrito made waves when it was first introduced back in the summer of 2003. The menu item was essentially the chain’s take on a classic chicken Caesar wrap, but with a Taco Bell twist. The Chicken Caesar Grilled Stuft Burrito consisted of chicken, romaine lettuce, Caesar dressing, and crunchy red tortilla strips. This burrito also has a cult following, with Facebook revival campaigns cropping up every few years.

10. GRILLED STUFT NACHO

Another customer favorite, the Grilled Stuft Nacho was introduced in 2013 and discontinued in 2014. The popular snack consisted of a flour tortilla shaped like a nacho, stuffed with beef, nacho cheese, sour cream, and crunchy red tortilla strips. Although reintroduced briefly in 2015, the Stuft Nacho is once again off the menu. (Though there are online efforts to bring it back.)

11. FULLY LOADED NACHOS

Available at Taco Bell during the fall and winter of 2008 to 2009, Fully Loaded Nachos featured a heaping portion of tortilla chips topped with a double portion of ground beef, Fiesta Salsa, guacamole, refried beans, a three-cheese blend, sour cream, crunchy red strips, and nacho cheese sauce. The dish was served in an edible tortilla bowl.

12. ENCHIRITO

An incredibly popular menu item since its inception in the '70s, the Enchirito was inexplicably discontinued in the 1990s. A burrito/enchilada hybrid, the Enchirito was topped with tangy red sauce and a row of exactly three black olives, and came in a signature reheatable tin. Due to popular demand, the Enchirito was brought back intermittently throughout the '90s and 2000s, until it was eliminated for good in 2013. The Enchirito’s replacement, the Smothered Burrito, failed to attain quite the same level of success, and die-hard Taco Bell customers will still ask their local Bell location to whip up a classic-style Enchirito by ordering a Smothered Burrito but replacing the sour cream and sauce with onions and red sauce. Close enough, even for purists!

13. SPICY CHICKEN CRUNCHWRAP SUPREME

A take-off on staple Taco Bell menu item the Crunchwrap Supreme, the Spicy Chicken Crunchwrap Supreme contained chicken, Lava sauce, lettuce, tomato, and sour cream, all stuffed in a signature tostada shell. It was available from 2006 to 2010, and like so many former menu items, it remains popular amongst Taco Bell fans whose memories are as strong as their stomachs.

This story originally ran in 2016.

20 Attempts to Describe the Taste of Durian, the World’s Smelliest Fruit

iStock.com/Worradirek
iStock.com/Worradirek

The durian is a beloved delicacy in Malaysia, Singapore, and other parts of Southeast Asia. Its taste and smell, however, take some getting used to. The creamy fruit is notoriously potent—in fact, it’s so smelly that Singapore’s public transit systems tell passengers not to bring them onto subways or buses. And yet, despite its stinky reputation, it can be found practically everywhere: In curries, cakes, and even ice cream. For visitors, biting into the fruit can be an utterly confusing and contradictory experience. Here are some outsider opinions from the past 400 years.

1. “The flesh is as white as snow, exceeds in delicacy of taste of all our best European fruits, and none of ours can approach it.” —Jacques de Bourges, 17th Century Missionary

2. “Comparisons have been made with the civet cat, sewage, stale vomit, onions, and cheese; while one disaffected visitor to Indonesia declared that the eating of the flesh was not much different from having to consume used surgical swabs.” —The Oxford Companion to Food

3. “Tastes lightly sweet and deeply musky.” —Frommer’s Guide to Malaysia

4. “[I]ts odor is best described as pig-sh*t, turpentine and onions, garnished with a gym sock. It can be smelled from yards away.” —Richard Sterling, food writer

5. "To eat it seems to be the sacrifice of self-respect.” —Bayard Taylor, 19th-century Journalist

6. “To anyone who doesn’t like durian it smells like a bunch of dead cats. But as you get to appreciate durian, the smell is not offensive at all. It’s attractive. It makes you drool like a mastiff.” —Bob Halliday, Bangkok-based food writer

7. “Vomit-flavoured custard.” —The Rough Guide to Malaysia, Singapore & Brunei

8. “The smell of rotten eggs is so overwhelming. I suppress a gag reaction as I take a bite.” —Robb Walsh, food writer

9. “Like all the good things in Nature … durian is indescribable. It is meat and drink and an unrivalled delicacy besides, and you may gorge to repletion and never have cause for penitence. It is the one case where Nature has tried her hand at the culinary art and beaten all the CORDON BLEUE out of heaven and earth.” —a "good friend" of Edmund J. Banfield, Australian Naturalist, as quoted in Banfield's 1911 book My Tropic Isle

10. “[Has a] sewer-gas overtone.” —Maxine E. McBrinn, Anthropologist

11. “Like pungent, runny French cheese … Your breath will smell as if you’d been French kissing your dead grandmother.” —Anthony Bourdain, Chef and Host of Parts Unknown

12. “On first tasting it, I thought it like the flesh of some animal in a state of putrefaction, but after four or five trials I found the aroma exquisite.” —Henri Mouhot, French Naturalist, in Travels in the Central Parts of Indo-China: Siam, Cambodia, and Laos, During the Years 1858, 1859, and 1860

13. “[Like] eating ice cream in an outhouse.” —As reported in Jerry Hopkins's Strange Foods

14. “I must say that I have never tasted anything more delicious. But not everyone can enjoy or appreciate this strange fruit for the disgusting smell that distinguishes it and that is apt to cause nausea to a weak stomach. Imagine to have under your nose a heap of rotten onion and you will still have but a faint idea of the insupportable odour which emanates from these trees and when its fruit is opened the offensive smell becomes even stronger.” —Giovanni Battista Cerruti, Italian Explorer, in 1908's My Friends the Savages

15. “It tastes like completely rotten mushy onions.” —Andrew Zimmern, Host of Bizarre Foods

16. “Like eating raspberry blancmange in the lavatory.” —Anthony Burgess, Novelist

17. “A rich custard highly flavored with almonds gives the best general idea of it, but there are occasional wafts of flavor that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes." —Alfred Russel Wallace, 19th-century British Naturalist

18. “You will either be overcome, seduced by its powerful, declarative presence, or reject it outright. And run screaming." —Monica Tan, The Guardian Journalist

19. “Carrion in custard.” —A “Governor of the Straits” quoted in 1903's Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive

20. “Yes, I freely admit that when ripe it can smell like a dead animal. Yes, the fruit is difficult to handle, bearing likeness to a medieval weapon. But get down to the pale yellow, creamy flesh, and you’ll experience overtones of hazelnut, apricot, caramelized banana and egg custard. That’s my attempt at describing durian. But words fail; there is no other fruit like it.” —Thomas Fuller, New York Times Journalist

What Is Nougat?

iStock.com/InaTs
iStock.com/InaTs

If you've ever had a Snickers, Three Musketeers, or Milky Way bar, you know what nougat tastes like. The sweet, creamy concoction can range in texture from chewy to fluffy, and it is the star ingredient in many popular candy bars. But aside from being delicious, what is nougat exactly?

In its simplest form, nougat is made of two basic ingredients: egg whites and a sweetener, traditionally sugar or honey. The signature texture comes from how it's prepared. Like a meringue, eggs and sugar are whipped together quickly until the mixture is aerated and stiff.

Nougat predates mass-produced candy bars, with the confection originating in the Middle East around the 8th century. It spread to southern Europe and gained widespread popularity in 17th-century France. Nougat is still a common component in many Middle Eastern desserts today, and torrone, a type of nougat containing nuts like almonds and pistachios, is enjoyed in Italy around Christmastime.

As more large candy companies have embraced nougat, its quality has suffered over the years, with corn syrup often standing in for the sweetener. But you don't need to head to the candy aisle of your local supermarket to get your nougat fix. If you have eggs and honey in your kitchen, you can make nougat at home today.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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