Taco Bell Trials Mexican Pizza Empanadas In Select Phoenix Test

Taco Bell rolled out a limited test of Mexican Pizza Empanadas at select Phoenix stores after unveiling the item during its Live Más Live 2025 event on November 28, 2025. The new offering converts the chain's popular Mexican Pizza into handheld empanada style hand pies filled with seasoned beef and a three cheese blend, served with Mexican Pizza sauce. The item was made available in three and six packs, priced around $3.50 to $6 depending on market.

The trial joins a broader slate of limited tests and seasonal promotions the company is using to keep the menu fresh, including a previously promoted Mountain Dew Baja Blast Pie and other short run items. Taco Bell said it will use select market tests to gauge customer demand, operational impacts, and whether the item fits into existing kitchen workflows before considering national distribution.

For crew members and franchise operators the change brought immediate operational considerations. Test stores implemented short term training on new assembly steps for the empanadas, and adjusted packaging flow to accommodate the hand pies and accompanying sauce cups. Those adjustments affected back of house timing and required staff to adapt to an extra preparation sequence during peak periods. Managers at test locations monitored speed of service and wastage to determine whether the item could be handled during busy shifts without harming regular order flow.

The phased testing approach allowed corporate and franchise teams to collect data on sales velocity, labor implications, and customer response in a controlled setting. That information will inform whether the empanadas move beyond Phoenix and how to refine training materials and packaging before any wider launch.

For hourly workers, short term training and slight changes in order assembly could mean temporary disruptions but also opportunities to gain new skills that could be applied to future limited time offers. For Taco Bell the test represented another example of menu experimentation intended to drive visits, while balancing the operational realities of high volume quick service restaurants.