*Taco Bell is introducing a fresh lineup of test items across several cities, offering fans new twists on classic favorites and expanding into additional drink options.
According to PARADE, the chain revealed that beginning Nov. 20, customers in Phoenix, Oklahoma City, and Knoxville will get first access to its latest creations. One of the standout items is the Mexican Pizza Empanada. Described as “bite-sized, golden-fried empanadas stuffed with seasoned beef, a melty three-cheese blend and a bold, zesty sauce,” the empanadas come in packs of three or six with prices ranging from $3.49 to $5.99, depending on the location.
Oklahoma City customers will see the debut of a new crispy quesadilla called the Crunchadilla. Taco Bell calls the item “melty, crispy perfection” that delivers “bold flavor and craveable texture.” The Classic Chicken Crunchadilla features creamy jalapeño sauce, grilled marinated chicken, reduced-fat sour cream, and a three-cheese blend folded into a grilled flour tortilla for $2.00. A Sriracha Chicken version is also available, adding the heat of Taco Bell’s Sriracha sauce.
Taco Bell/Depositphotos[/caption]
In Knoxville, the brand is testing two upgraded drinks: the Limonada Refresca and the Dream Refresca. The Limonada Refresca includes freeze-dried fruit pieces and lemonade infused with flavors such as Strawberry Passionfruit, Mango Peach, and Dragonfruit Strawberry. Meanwhile, the Dream Refresca is described as a “smooth, creamy take on refreshment,” featuring lemonade, freeze-dried fruit, and vanilla creamer in Strawberry or Pineapple Mango varieties.
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The company did not share when testing will end, noting only that the items are available for a limited time while supplies last.
“For more than 60 years, Taco Bell has been crafting bold, beautiful flavors that ignite cravings and redefine what’s possible. Our fans inspire us to push boundaries, break the rules, and explore the limitless potential of flavor. We’re not just making food—we’re creating experiences that surprise, delight, and keep people coming back for more,” said Taco Bell’s Chief Food Innovation Officer, Liz Matthews
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