Taco Bell has introduced Steak Chile Verde Fries to the menu nationwide, featuring jalapeno, lime and herbs served atop Nacho Fries with nacho cheese sauce, a three-cheese blend, reduced-fat sour cream, Fiesta strips and marinated and grilled steak. The new fries are available for $4.49.
Taco Bell’s Nacho Fries were initially introduced in 2018 and quickly became the chain’s most successful new product launch ever. The success has inspired Taco Bell to introduce limited-time iterations, like the Rattlesnake Fries and Reaper Ranch Fries, to generate traffic and sales upticks. More recently, the chain partnered with smaller vendors, Yellowbird and Truff’s, to add their signature sauces to the fries.
For the latest Steak Chile Verde version, guests can also request these ingredients be wrapped in a tortilla for a burrito, available for $3.99. The topped fries and burrito can also be made without steak for $3.79 and $3.49, respectively.
Also, Taco Bell’s Enchirito has returned to nationwide menus for a limited time for $3.79. The item includes seasoned beef, beans and diced onions rolled in a tortilla with red sauce and topped with shredded cheddar cheese. It is available only via the brand’s digital platforms.
On the beverage menu, Taco Bell has introduced Watermelon Berry Lemonade Freeze and Watermelon Berry Freeze nationwide.
Finally, starting June 6, Taco Bell Rewards members can earn a free Breakfast Crunchwrap through their loyalty program. The offer is available on Tuesdays through the month of June before 11 a.m., perhaps intentionally corresponding with Taco Bell’s efforts to cancel the “Taco Tuesday” trademark owned by rival Taco John’s.
Taco Bell is making a big push to get customers to return to its breakfast daypart, including the recruitment of comedian/actor Pete Davidson for marketing campaigns. During parent company Yum Brands’ Q4 earnings call in February, CEO David Gibbs said Davidson’s initial appearance helped “drive consumer buzz” for Taco Bell’s breakfast, which led to a 9% transaction growth during the daypart.
Contact Alicia Kelso at [email protected]
