The mini burritos, available with steak or chicken, come with one of three dipping sauces
Taco Bell is proving that its 2025 innovation calendar is likely to be just as busy as 2024. The chain’s new Cheesy Dipping Burritos will be available nationwide starting today and for a limited time only. The order includes two burritos – filled with cheese and either grilled, marinated steak or Cantina slow-roasted chicken – paired with one of three dipping sauces – Creamy Chipotle, Nacho Cheese Sauce, or reduced-fat sour cream.
The dippable mini burritos are available for $4.99 a la carte.
Initially tested in Detroit last year, the Cheesy Dipping Burritos quickly became a fan favorite, the company said.
This launch comes on the heels of Taco Bell’s expansion of its Luxe Box offerings. The company is also launching new Steak Garlic Nacho Fries and Baja Dream Freezes today. In December, Taco Bell launched Crispy Chicken Nuggets after a little over a year in test. The nuggets are coated with a crunchy tortilla chip breading and come with three sauces, including the debut of Hidden Valley Fire Ranch Sauce, an all-new Taco Bell signature Bell sauce, and Jalapeño Honey Mustard.
During a recent interview, vice president of product innovation Luis Restrepo said the chain is picking up its innovation pace. To do so, the team comes up with over 1,000 ideas each year and whittles those down to about 40 product launches using consumer and employee filters.
“If consumers want a specific protein, we’ll test it. We’re looking at the trends but developing the products that are unique to us,” Restrepo said. “There has to be a balance of authenticity that it’s coming from Taco Bell because that’s what our customers want. How do we fuse what inspires us with what is core to our brand? … We’ve reached a point where we have so much latitude to explore.”
Taco Bell is planning to host its second annual Live Más Live event at the end of this month in Hollywood, Calif., where it will unveil even more innovations expected this year.
Contact Alicia Kelso at [email protected]
