Every good Taco Tuesday deserves a sauce that steals the spotlight, and this taco bell red sauce does exactly that. I’ll admit, I’ve always kept a few of those mild sauce packets in my glovebox (a Southern hostess never leaves the house unprepared!). But after years of trying, I finally perfected a copycat Taco Bell red sauce that tastes just like the original, and honestly, even better.
This homemade taco red sauce is smooth, mildly spicy, and so simple to make with basic ingredients. It’s the perfect finishing touch for Taco Tuesdays, game day snacks, or anytime you’re hosting friends and want something special on the table without any fuss.
Taco Bell Red Sauce
This easy Taco Bell sauce has that signature restaurant flavor without any mystery ingredients. The tomato base is rich and balanced by cumin, paprika, and just a touch of sweetness. It’s quick to make, budget-friendly, and keeps beautifully in the fridge for days. I like to serve it with tacos, burritos, layered on top of Slow Cooker Mexican Casserole with Ground Beef, or even as a dipping sauce for Crispy and Cheesy Quesadillas Fritas when we’re hosting a casual family dinner. And here’s my favorite part: it gets even better the next day as the spices blend together. So go ahead and make it ahead of time; it’s one of those recipes that will make your kitchen smell incredible.
Taco Bell’s red sauce is a warm, tomato-based sauce used inside burritos and Mexican pizzas, while mild sauce comes in packets and has more vinegar tang and spice.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tomato sauce: Use plain canned tomato sauce, not spaghetti sauce, for the most authentic Taco Bell flavor.
- Mild chili powder: Adds warmth without overwhelming heat.
- Ground cumin: The secret to that earthy, taco-style flavor. Toast it lightly in a dry pan before adding for an even bolder aroma.
- Onion powder: Rounds out the flavor and gives depth.
- White vinegar: Brings the tang and helps preserve the sauce slightly.
- Garlic powder: Adds a subtle savory balance.
- Garlic salt: A touch of seasoning for depth. If you’re watching sodium, use plain salt instead.
- Paprika: Adds smoky, peppery color.
- Granulated sugar: Balances acidity and enhances the tomato’s natural sweetness.
- Cayenne pepper: Optional for a mild kick; adjust to your spice preference.
How To Make Taco Bell Red Sauce
Combine Ingredients, Simmer, & Cool
Place the canned tomato sauce in a medium saucepan over medium heat. Add the water, vinegar, and all seasonings: chili powder, cumin, onion powder, garlic powder, garlic salt, paprika, sugar, and cayenne pepper. Stir until everything is well combined. Taste your tomato sauce before starting. If it’s very acidic, you can add a pinch more sugar to balance it out.
Reduce the heat to medium-low and let the sauce simmer gently for 30 minutes, stirring every 10 minutes to prevent sticking or burning.
Pro Tip: Every stove is different. You want a slow, lazy bubble, not a rapid boil. A low, steady simmer helps the flavors blend perfectly.
Remove the pan from the heat and allow the sauce to cool to room temperature. Pour into a glass jar with a tight-fitting lid and store in the refrigerator for up to 5 days.
Pro Tip: This sauce thickens slightly as it cools. If it becomes too thick after chilling, stir in a teaspoon or two of water before serving.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: This sauce is naturally vegan and gluten-free. For a low-sodium version, replace the garlic salt with garlic powder and a pinch of plain salt.
Flavor Enhancements: Add a smoky twist with chipotle powder or smoked paprika. For extra tang, try a splash of apple cider vinegar instead of white vinegar.
Add-In Options: Mix in a few teaspoons of finely diced jalapeños for a spicier version, or blend in roasted red peppers for a deeper flavor.
Simple Substitutions: No tomato sauce? Substitute an equal amount of crushed tomatoes and simmer 10 minutes longer. You can also use tomato paste thinned with water for a thicker texture.
Tips For Recipe Success: Keep your heat low and steady; this sauce scorches easily if left unattended. Stir often, and use a non-stick or enameled saucepan for best results.
Hospitality Challenge
This Taco Tuesday, set up a simple taco bar and let your homemade red sauce be the star. Make it fun and interactive; set out bowls of Ground Beef Taco Meat, shredded cheese, lettuce, and fresh Cherry Tomato Salsa so everyone can build their own plates. Offer vegetarian options like beans or roasted vegetables, and maybe even a warm crock of Cheesy Beef Taco Dip for guests to share while chatting. Invite a neighbor or coworker who might be new, lonely, or stressed. Send each guest home with a small jar of the sauce and a handwritten note of encouragement.
More Tex-Mex Recipes for Your Table
- Taco Mac and Cheese Recipe
- Creamy Crockpot Taco Soup Recipe with Ranch
- Make Your Own Taco Bell Baja Sauce
- Tex-Mex Chicken Taco Soup Recipe (Crock Pot Make-Ahead)
- Cheesy Mexican Casserole Recipe with Ground Beef
This homemade Taco Bell red sauce is a crowd-pleasing, flavor-packed way to bring Taco Bell magic to your own kitchen. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Make Taco Bell Red Sauce at Home
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Ingredients
- 8 ounces tomato sauce, canned, plain, not spaghetti sauce
- 1/2 cup water
- 1/4 teaspoon mild chili powder
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon paprika
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper
Instructions
Combine Ingredients
- Place the canned tomato sauce in a medium saucepan over medium heat.8 ounces tomato sauce
- Add the water, vinegar, and all seasonings (chili powder, cumin, onion powder, garlic powder, garlic salt, paprika, sugar, and cayenne).1/2 cup water, 1/4 teaspoon mild chili powder, 2 teaspoons ground cumin, 2 teaspoons onion powder, 1 tablespoon white vinegar, 1 teaspoon garlic powder, 1/2 teaspoon garlic salt, 1/4 teaspoon paprika, 1/4 teaspoon granulated sugar, 1/4 teaspoon cayenne pepper
- Stir until everything is well combined.
Simmer the Sauce
- Reduce the heat to medium-low.
- Let the sauce simmer gently for 30 minutes, stirring every 10 minutes to prevent sticking or burning. Tip: Every stove is different. If the sauce starts bubbling too much, lower the heat. The goal is a low, steady simmer.
Cool and Store
- Remove from heat and allow the sauce to cool to room temperature.
- Pour into a glass jar with a tight-fitting lid.
- Store in the refrigerator for up to 5 days.
Gina’s Notes and Tips
- Room Temperature: Keep out only while serving. Refrigerate leftovers within two hours.
- Fridge: Store in a glass jar or airtight container for up to 5 days. The flavor deepens beautifully over time.
- Freezer: Freeze in a labeled container or ice cube tray for up to 3 months. Thaw in the fridge overnight before using.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of water or broth.
Thanks for posting this recipe. I’m wondering, though, if the original sauce is made from tomato puree/tomato paste, why use tomato sauce instead? What is the benefit? Thanks!
I like adding the seasonings to tomato sauce and then cooking it down allowing the water to steam off to thicken. The heat helps infuse the flavors into the sauce over the cooking time. That’s my theory, but then again, theories can be proven wrong. :)
Like reduction sauces, this makes sense. Thanks for responding.
Thanks for your opinion, John. Taco Bell does not list every spice in its nutrition facts for obvious reasons. They have the liberty to use the word “spices” and “natural flavors” for the sake of not revealing their product’s full ingredients. Here is what they do list:
Red Sauce: Water, seasoning (maltodextrin, modified corn starch, paprika, salt, tomato powder, spices, natural flavors, paprika (VC), onion powder, xanthan gum, malic acid, vitamin C, citric acid, torula yeast). [certified vegan]
I have taken the ingredients list and tried a few different combinations of “spices” and “natural flavors” to create a very close-tasting copycat red sauce for the at-home cook. I can tell you where to get the “authentic” recipe for this red sauce. Swing by your local Taco Bell and order a menu item with red sauce.
It’s close, but cumin and chili powder are pretty strong flavors. Have you tried various forms of yeast and acid to get the flavor closer? Yours is good but not much different than others I’ve tried. I’d love to see someone think outside the box on this.