Before I knew that Taco Bell was sacking the Loaded Grillers, I had never bought one. The Loaded Beefy Nacho Griller didn’t appeal to me for a long while because I was so stuck in my ways from when I previously worked at Taco Bell. I wanted my bowls of Cheesy Fiesta potatoes, and maybe a chicken chalupa if I was feeling frisky. We ordered one during the first week of taste testing, and I discovered that I actually liked them. No wonder people were upset about these guys going away too!
This is a very bare bones, simple recipe to get your Taco Bell recreation on the table as fast as possible. There’s no homemade nacho cheese or special spice blend for the taco meat. This is 100% Taco Bell. No one goes to Taco Bell expecting gourmet shit, so you’re not going to get gourmet shit out of me here. No sir. No ma’am.
Welcome to my eulogy series, mourning the loss of Taco Bell menu icons all across the country. Neither God nor the Taco Bell CEO will save our favorites, so its up to us to do it ourselves. Wednesday night, I put up a poll asking my readers what they would like me to recreate this weekend: the Grilled Steak Taco, or the Loaded Grillers. By Friday July 24th, eleven of you voted for me to recreate the grilled steak taco.
Let’s face it. Making a grilled steak taco isn’t exactly hard. You grill a steak. You cut it up. You put it on a tortilla. Boom, bang, done. The actually interesting part of the Taco Bell Grilled Steak Taco is actually the Avocado Ranch ON the chopped up steak. It's easily the reason this taco is disappearing from Taco Bell Menus soon since their steak remains for steak chalupas. I attempted the taco with both a flank steak and a cut referred to as ‘charcoal steak’ which was significantly cheaper, and I don’t believe it makes much difference beyond your comfort as a cook. My husband vastly preferred the taste of the flank steak, so do what you like.
The grilled steak on the actual Taco Bell version is also cooked straight up well since its meat that comes to them in a bag. I advise you cook your steak how you would normally like to eat it, if not slightly more done so it's not bleeding through your tortilla.
You can find the recipe for my version of the Avocado Ranch here to get yourself started on your mourning feast of Grilled Steak Soft Tacos. I recommend you make the ranch at least an hour before you plan to serve. The time in the fridge helps the flavor of the herbs seep into the fats.
The root of the problem with the Grilled Steak Soft Taco at Taco Bell is not the steak-- but the Avocado Ranch. We know that other steak items remain on the menu, so it must stand to reason that something else is leaving…. And my heart tells me it is the Avocado Ranch.
To prepare you for both Grilled Steak Soft Taco and the absence of the sauce, I have put together my own Avocado Ranch to fill the hole in your heart. We've had it in the fridge since Sunday, and the flavor has only improved. I wouldn't recommend keeping it longer than week with all of the dairy product in there. The Lemon juice helps preserve the avocado a little longer.
Recipe under the cut