Taco Bell’s New Flamin’ Hot Grilled Cheese Burrito, Reviewed (Along with 4 Other New Menu Items)

• What It Is: flour tortilla filled with seasoned beef, nacho cheese sauce, creamy chipotle sauce, reduced-fat sour cream, three-cheese blend, Flamin’ Hot Rice (flavored with Flamin’ Hot seasoning, red peppers, cheddar cheese powder, garlic, paprika and lime) and Fritos Flamin’ Hot corn chips, grilled in an additional layer of melted cheese
• Price: $5

Think of this zesty gem as a tongue-tingling riff on the beloved Beefy Crunch Burrito. It comes with beef by default, although I’m sure you could request another Taco Bell protein in its place. As excited as I was to eat this, it fell a little flat for me. It’s not that it wasn’t tasty—I’ll go for meat, cheese, chips and sauce any day—but it didn’t really say “Flamin’ Hot” in heat nor taste. Although, I’ll say the lime notes of the rice did come through. More Flamin’ Hot seasoning on the outside or more chips would have maybe drove the name home. The chips were crunchy but not for long. The cheese on the outside was the best part, lending caramelized, savory splendor to every bite.

Admittedly, the chipotle sauce is my least favorite Taco Bell dip. I’m not a fan of its intensely smoky flavor, which makes me think of bacon bits every time I have it. It was milder here, but I’d swap it for creamy jalapeño sauce next time to get similar heat and texture, minus the smoke.

• What It Is: flour tortilla filled with two crispy chicken strips, shredded cheddar cheese, fresh pico de gallo, lettuce and purple cabbage, topped with Frank’s RedHot Diablo Sauce
• Price: $5

Considering this was exactly the same as the Frank’s taco (more on that next), save for the extra chicken strip, my feelings about this new Taco Bell menu item were nearly identical. The burrito build made for a saucier finished product (or at least pools of sauce, versus one even line on the taco), but the main difference here was that it was more filling and had a meatier ratio. That said, I think sour cream, rice or more produce would’ve made it more texturally diverse and balanced.

• What It Is: flour tortilla filled with one crispy chicken strip, shredded cheddar cheese, fresh pico de gallo, lettuce and purple cabbage, topped with Frank’s RedHot Diablo Sauce
• Price: $3

Without beans, nacho cheese and sour cream in the mix, this taco was significantly lighter than most of the other menu options. And let me clarify—that’s a plus in my book. It felt fresh and substantial, even with only one chicken strip. The pico was zesty and refreshing, while the cabbage added color and crispness to the mix. The sauce was peppery, slightly fruity and tingled to a salivating peak as I ate it.

• What It Is: seasoned Nacho Fries topped with slow-roasted chicken, nacho cheese sauce, three-cheese blend, pico de gallo and Frank’s RedHot Diablo Sauce
• Price: $5

I’m historically not a huge proponent of Taco Bell’s fries, but this iteration of the loaded side dish was quite delightful. I loved the savory flavor and supremely tender, moist texture of the slow-roasted chicken. It didn’t bog me down in the same way as the fried strips. I also appreciated the herby, oniony scent and flavor of the pico on top, and they were very generous with the sour cream, which is always a perk for me. Just be sure to eat them ASAP—the fries turn soggy quickly.

• What It Is: four crispy, white-meat chicken strips in tortilla chip breading, served with spicy ranch or Frank’s RedHot Diablo Sauce
• Price: $7

I was very impressed with Taco Bell’s chicken nuggets and chicken strip menu items when I first tried them. The breading doesn’t turn wet after a drive home from the restaurant, and it’s ridiculously craggy and crispy, as well as succulent on the inside. So, the sauces were most of the mystery for me. The spicy ranch was thick (like, queso think) and creamy, but not spicy for my palate at all. The Frank’s sauce was my preferred of the two, as it was genuinely hot, as well as vinegary and nuanced with vegetal hints of fresh pepper.