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Butter is definitely the way to go!

Hi Ron and welcome to my Kitchen!!! I can say with confidence that this is an EXCELLENT facsimile of the original TB meat. Mr. Deb’s Kitchen worked at Taco Bell in the late 7os and even cooked up hundreds of pounds of “the good stuff” and he says this tastes just like it, if not better!!!. It’s terrific in classic tacos and my homemade version of the TB Crunch Wrap. (We have a video for that, too!!!) We also love it for taco salad, nachos, burritos, and the list goes on. This is a great multipurpose recipe, so I like to make extra to reheat and use for other meals. Please give it a try and let me know if you agree that it takes you back to the TB you remember. I’d love to hear from you. Enjoy!!!! - Deb

@@DebsKitchen I will try this very soon. I am excited about it. Thanks for taking the time to respond. I have really spent years trying to replicate the original Taco Bell taco from the 70s. I'll let you know how it turns out.

@@DebsKitchen Also, What does Mr Deb's Kitchen say about replicating original Taco Bell taco shells? ha ha. Or are there any boxed taco shells at stores that would suffice or did TB make their own corn tortillas? Thx for everything!

Hi Ron - Mr. Deb’s Kitchen here! Taco Bell bought corn tortillas (I can’t remember the brand but I don’t think they were any different than if you got them at a Mexican grocery today) and we fried them on site in peanut oil. Everything was cooked or sliced/chopped/grated on site in those days including meat and beans. Wish I could find a good copy of their shells but haven’t found anything that compares. Maybe it’s the peanut oil? Hope you enjoy the meat recipe. It’s the closest I’ve ever had to the original! Cheers!

@@DebsKitchen Maybe it is the peanut oil. I will try! Thanks to you both for taking a real interest in my questions. Will report back once I head to the kitchen to create the masterpiece. :)

Good question, Jackie. That might be good. My one concern is that you would need to use REALLY fresh popcorn and eat it quickly. If the popcorn is kind of chewy, that would be unpleasant. If you decide to try it, please let me know how it turns out. I’d love to hear about it! - Deb

Hey, Jeff! Thanks for asking. It was not my intent to leave it out of the description. We’ll work to get that updated to include the recipe soon. - Deb

OK, the ingredients are all listed in the description now. Thanks for pointing that out!

My husband was an Orange Julius frequent flyer and he says it’s really close to the original . Then again that was about 50 years ago. Maybe they’ve changed the recipe since then? In any case, I hope you’ll give this a try…it’s yummy!!!! - Deb

Hi Cathie and welcome to my kitchen! What do you typically put in your quesadillas? We love using this grilled chicken, but substituting leftover pot roast for the chicken is another variation and is also delicious! I think grilling them with a bit of olive oil to add some crunch and stuffing them full of fillings is what makes these quesadillas so delicious and filling enough to feed even your hungriest appetites. I’ve never used a quesadilla maker, so I’ll be interested to hear how your version works out. Enjoy!!!! - Deb

Been making these for years and my kids still love picking what they want in their own meal (the youngest one of the 6 just turned 30!). A fun and delicious meal is always a treat. Enjoy!!! - Deb

Make these and you can eat like one! 😄

@@DebsKitchen just saying I didn't realize Hobo's had so much money to make a meal like that

Amen, Brother Dean!!! I’m totally with you there! No doubt your portions were also larger and the quality far better than what they sell as fast food now. Notably reduced portion size and quality on top of out of control pricing makes fast food a nonstarter for me. It’s just not worth it!! Gotta admit, I’m a sucker for the slaw juice on fries, too! 😉 So glad you enjoyed it!!! - Deb

Hi @catsutton1359 & welcome to my kitchen! Yeah our older videos are like that. We learned and have been working to eliminate much of the unnecessary talk. Sorry about that. Hope you like the recipe!

Hi, Debby! Thanks for visiting my kitchen. It’s not often I meet another “Debby with a Y”. 😉 I enjoyed meeting you, too! I hope you’ll check out more of our videos and let me know if there’s anything you’d like to see. We like looking for the best recipes we can at the request of our subscribers and making videos for them. Hope to see you on our next trip to the Central Coast! - Deb

Hi Becky! Welcome to my kitchen :-). You're right that there are A LOT of ingredients to this recipe. The goal was to make something that was VERY close to Taco Bell's flavors. I actually think this recipe is far better than Taco Bell but still hearkens back to that flavor that so many love so well. You make a good point though. I'll start experimenting on a simpler taco meat recipe and see if I can come up with something worthy to post! Cheers! -Deb

Welcome to my kitchen, Donna! I’m delighted to meet you. The ground beef version is my favorite, too! My family LOVES that they can customize theirs with exactly what they want in their dinner. Even now with them all grown and on their own, Hobo Dinners are still a treat if that’s what’s on the menu when the family comes for dinner and they still get excited about customizing their meal. I hope you and yours will enjoy these just as much! 😊 - Deb

Good morning, Clark, and welcome to my kitchen ! I have to admit that I’ve never tried it and it might change the flavor and bubbly texture a bit, but I think it’s worth a try. I think it would still be quite delicious. I’d love to hear back from you on how it goes…please let me know. Enjoy!!! - Deb

Thank YOU for the positive feedback! So easy, so inexpensive and so delicious…I hope you’ll enjoy it as much as we do. Makes great leftovers for reheating at work the next day, too! Enjoy!! - Deb

Thanks so much, Jeanine!!! Enjoy!!! - Deb

Welcome to my kitchen, Reese!! I’m absolutely positive your dog will love them and you for making them! The peanut butter/pumpkin ones are my dogs’ favorite and I make a double batch about every 2 weeks. Ginger and Pepper have zero interest in store bought treats anymore. 😄 To save prep time, and also to reduce the size of what they are getting, I will often just roll out the dough and quickly cut them with a pizza cutter. They don’t seem to care what shape they are! 😉 You and your pup enjoy!!! - Deb

Welcome to my kitchen, Micky, and I apologize for not responding sooner…just saw this. We had a lovely Easter weekend and I hope you did, too. Delighted to have you as part of our DK family!!! - Deb

Welcome to my Kitchen, Cutie! What are you planning to serve with this? I’m sure your entire meal is going to be an amazing, delicious event! - Deb

@DebsKitchen thank you it was a hit everyone loved it !! We had a bbq!

Hey, Tom! It’s really nice to meet you…I’ve heard stories! 😎😉 I’m glad this recipe caught your eye…let me know how it goes. I think you’ll love it!!! - Deb

Ha ha, the stories are probably true 😂. The adobo was delicious, nice and tangy. I wrapped the peppercorns in cheesecloth to avoid breaking teeth, lol. Really tasty dish, thanks for sharing the recipe!

Hi Jeanne. I’ll have to admit that I’ve never tried making this in an instant pot, but I’m finding that you can do that by adding all of your ingredients and setting your pot on high and cooking for 10 minutes. Once your pot has reached pressure and your chicken has cooked for 10 minutes, CAREFULLY do a quick release of the pressure and then remove the lid. Reset your pot to sauté and let your sauce thicken for 10-15 minutes, with the lid off and serve. Now that you’ve asked and I’ve looked into it, I’ll have to give this method a try the next time I’m hungry for adobo and I want a meal that’s not only super easy, but super quick! Enjoy!!! - Deb

@@DebsKitchen Thanks for the instructions! I'm also glad you use bone-in chicken. I prefer bone-in meats and fish because bones add so much flavor and moisture to dishes.

Believe me…it took incredible restraint!! 😉 I’m planning a big family dinner in a couple of weeks with a spiral sliced ham and will probably need to make 2 pans of these potatoes….my family loves them that much!!! If you haven’t tried these yet, DO!!! You’re gonna love ‘em and they’ll be a favorite at your house, too! Enjoy! - Deb

Welcome to my Kitchen, Tim! I’ve watched people do the rind removal method and it seemed that it at least wasted a lot of time and effort, and maybe melon, too. This is SO easy…I can break down a melon in NO TIME!!!! I think you’ll really enjoy this method…let melon season begin!!!! 🤗 - Deb

Hi and welcome to my kitchen! You asked a great question that I didn’t initially have a full answer for, so I looked it up and here’s an article that will tell you the difference between them as well as make suggestions for which is the right choice for any recipe you might want to try with white chocolate. juliescafebakery.com/almond-bark-vs-white-chocolate/ Enjoy!!! - Deb

Hi Terry! I’m glad that you found a recipe that you really enjoy. For my family, they keep asking for this one because they actually like it better than KFC…I’ll have to admit, I do, too! 😉- Deb

Hi rdominick! Yes, that’s correct. The only rise is once the rolls have been formed. These rolls are not as “squishy” as the store version, and perhaps the single rise explains their denser texture, but they are absolutely flavorful and delicious! - Deb

Welcome to my kitchen, Annnirvin and thank you for revealing where you live! I am THRILLED to have you join our DK Family!!! We are going to be filming today…an incredibly easy AND delicious Chicken Adobo…in my crockpot!! I hope you’ll tune in and find many more recipes to enjoy! - Deb

My thought would be that the liquid is likely coming from your meat ( and maybe a little from your veggies as they cook down). You can reduce the liquid by using a leaner ground beef, but the more lean it is, the more tenderness you’ll sacrifice. Also, precooking your firmer veggies (carrots, onions, potatoes) will keep them from sweating and would reduce your cook time in the oven (or campfire/BBQ grill) which could also help if you’re using a leaner beef in terms of not allowing it to dry out. Your softer veggies like mushrooms and zucchini only need a short cook time, so you can add those raw. I hope this helps! - Deb

@@DebsKitchenIs there anything I can add to the foil pack that would absorb the extra liquid and make it a tasty sauce?

@tastybrownie7448 Are you wanting something thicker like a gravy? If so, I don’t know how I’d do that in the packet, but I guess you could poke a hole in each of the packets and drain them into a sauce pan and try making a gravy that way. I’ve never tried doing that so I can’t say how successful that would be, but it might be worth a try if you don’t know what to do with the juice anyway. If you try it and you aren’t satisfied with the flavor or amount of gravy you’re able to make this way, you could always add some beef base and water to add a nice rich beefy flavor and make as much as you like. Let me know if you try it. I’d love to know how it turns out! 😊 - Deb

@@DebsKitchenCan I just add some shredded cheese to the bottom of the foil pack at the beginning to absorb the liquid?

@tastybrownie7448 In my opinion, that would not soak up the juice…in fact fat would come out of the cheese and make more liquid. 😞

Thanks, Virginia. They take some effort, but they are truly delicious. You’ll love the freshness of them, too. They are great as a dinner roll and would also be great for sliders. Enjoy! - Deb

Hi Cindy! Welcome to my kitchen. 😊 I’ve tried many different crusts over the years, both premade and scratch. Scratch is DEFINITELY the way to go for flavor and texture, and THIS scratch recipe is my all time favorite. I love the fact that I get 5 crusts for virtually the same amount of effort as 1 and it’s great having them in the freezer for future “pie cravings”. We even have a full pie crust tutorial on the channel, if you feel you need a little more detail on how to make and crimp. I hope you’ll make this and become a believer in making homemade again. Enjoy and Merry Christmas! - Deb

@@DebsKitchen thank you so much! Merry Christmas! God Bless 😊

Hi Carolyn. It’s great to meet you! As long as you keep it in an airtight container and in a cool place, it will be good for at least 2 weeks…if it lasts that long! 😉 Merry Christmas to you and your loved ones. Enjoy!!! - Deb

@@DebsKitchen thank you for getting back with me and Merry Christmas to you and your family.

Welcome to my channel Kathylynn and thank you for your kind comments. So happy to have you as part of the Deb’s Kitchen family! You’ve made my day!!! Wishing you and your loved ones a very Merry Christmas!!! - Deb

Welcome to my Kitchen…it’s great to meet you!!! I agree with your comment 100%. Since I made that video, I discovered an amazing yet simple kitchen tool for just this sort of thing that I absolutely love! Farberware 5211438 Professional Heat Resistant Nylon Meat and Potato Masher, Safe for Non-Stick Cookware, 10-Inch, Black a.co/d/056QXfm This is one of the best tools I never knew I needed. I don’t get paid anything for recommending it, but if you don’t already have one, I highly recommend it. Enjoy! - Deb

Hi Donna! I think that’s one of the things that’s so great about this recipe…you can follow it exactly or change it up by adding or subtracting your favorites to personalize your batch to make it unique to you and the people you share it with. Your version sounds yummy!!! I hope you’ll mix up a batch and maybe even try a new version this year. In any case, enjoy!!! - Deb

Welcome to my kitchen, Twinky!!! I couldn’t agree more with your comment. I love giving gifts from my kitchen and people look forward to them every year. Other ones, besides White Trash, that I’m doing this year are my Cheesy Garlic Spread with a beautiful sour dough loaf from my local artisan bakery, my Crazy Good Caramel Dip with an apple corer/slicer and some apples, and bags of my Amazing Caramel Corn. I really feel like I’m giving something personal and from my heart when I give gifts from my kitchen . I’m delighted that you’ve decided to become part of the Deb’s Kitchen family and I wish you a very Merry Christmas. God bless you! - Deb

Welcome to my kitchen, Tami! I’m so pleased to have the opportunity to share with you. I know from experience that this will be a huge hit. I hope you enjoy sharing it with your friends and family. Merry Christmas to you!!! - Deb

Welcome to my kitchen, Madeline! You have absolutely made my day with your kind and encouraging comments. That has always been my goal…to walk viewers through my recipes step by step. I hope you’ll visit us again and again. Merry Christmas to you and your loved ones!! - Deb

Hey Kelperdude…so true!!! I hope you give this a try and, if you’re especially generous, you enjoy sharing this with friends and family. Merry Christmas!! - Deb

Oooooooh, Sharon. That would be ultra decadent!!! I’ll have to give that a try. Merry Christmas to you and your loved ones!! - Deb

Welcome to my Kitchen! I don’t think I’d consider adding Cheese Nips, but that is one of the great things about this recipe. It’s entirely adaptable so that you can add/subtract whatever your favorites are and make it unique to your tastes. Play with it and have fun. Enjoy!!! - Deb

Hi Christina. To be perfectly honest, I’m not a white chocolate fan either. That said, I have a tough time stopping if I start eating this amazing treat. There is a magic that happens between the sweet of the chocolate and the saltiness of the pretzels and cashews that overrides that typical over sweet white chocolate flavor. I’d like to encourage to give it a try. The great thing is that it is so easy to make and people love it so much that, even if it turns out that it doesn’t “work” for you, your neighbors will love you forever. 😉 In fact, this is a FANTASTIC gift from your kitchen. If you do decide to give it a try, I hope you’ll let me know what you think. I’d love to hear back from you! - Deb

Oooooooh…I LIKE that idea!! I’m going to have to give that a try! Thank you for sharing!!! - Deb

Don’t just dump the whole bag of pretzel gold fish into your mix at once. There will be a ton of loose salt in the bottom of the pretzel bag. Just cut a hole in a bottom corner of the pretzel bag and shake out the excess salt. Then dump them into your mix. Easy!

@gr8gardn Thank you again for the goldfish suggestion and this excellent tip! It seems dumping all that extra salt in without realizing could ruin the batch, but your solution is genius! Thanks again! - Deb

Welcome to my kitchen, Monica! I’m so glad that you are going to give this a try this year. I promise you your family will LOVE it!! In fact, I expect this will be the first of many holiday seasons that you’ll be asked to make this. You’re also going to love the ease of making this…definitely a HUGE bang for your effort buck. 😉 Enjoy!!! - Deb