Sponsored By

Taco Bell tests menu mash-up with Cheez-ItsTaco Bell tests menu mash-up with Cheez-Its

Very big cheese cracker takes the stage with two items in test at one Southern California location

Lisa Jennings, Executive Editor

June 28, 2022

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Understanding that the only thing better than a pack of Cheez-Its is one Very Big Cheez-It, Taco Bell on Tuesday said it is testing two new menu items using the iconic Kellogg-brand cracker.

First, there’s the Big Cheez-It Tostada, which includes a cracker that’s about 16-times larger than the mini version, topped with seasoned beef, reduced-fat sour cream, tomatoes, lettuce and shredded cheddar, for a recommended $2.49.

The second item is a Big Cheez-It Crunchwrap Supreme, which is similar to the original, but instead of a crispy tostada shell in the middle, it has an oversized Cheez-It. This item, priced at $4.29 as a digital exclusive, is available only for web/mobile orders.

Big Cheez-It Tostada.jpg

Both, however, are only being tested at one location in Irvine, Calif. for two weeks, while supplies last.

“There are few things that everyone can agree on … but the iconic flavors from Taco Bell menu items and Cheez-It snacks appeal to all,” said Liz Matthews, Taco Bell’s chief food innovation officer, in a statement. “We’re thrilled about this new concept with Cheez-It, which gives our fans the chance to experience the real cheese and crunch they love from both of our brands in a whole new way.”

This is the latest snack brand mash-up for Taco Bell, which once broke sales records with the Doritos Locos Taco line. The Irvine, Calif.-based chain has tapped the popularity of Mountain Dew, Starburst candies and Cheetos.

Could Pringles be next?

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

Read more about:

Taco Bell

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.