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Find your nearby Taco Bell at 8040 Sheridan Rd in Kenosha. We’re serving all your favorite menu items, from classic tacos and burritos, to new favorites like the Crunchwrap Supreme and Cheesy Gordita Crunch. Order ahead online or on the mobile app for pick up at the restaurant or get it delivered.
Fast-food chain serving Mexican-inspired fare such as tacos, quesadillas & nachos.
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Reviews
Rene’ Moore
This was about my fourth time going through the drive-thru at the Taco Bell near 80th Street and Sheridan Road, and I feel like I owe them an update, honestly, I should probably take back my last review. It’s clear there’s been an upgrade in the drive-thru customer service experience. The employee assisting me around 9:15 a.m. was attentive, polite, and genuinely customer friendly; she explained things clearly and wasn’t short or dismissive like in past visits. I left the drive-thru feeling great, which says a lot excellent, conscientious service really does make a difference.
… moreTim Schultz
I have picked up product from this restaurant. All of the produce in my food was completely frozen. The manager of the store said it’s not my fault. It would be the person who picked it up’s fault. Which means the store manager told me I am the fault of why their product served me was frozen. This has been more than once over a long period of time giving this franchisees a second chance. And again they have fallen flat on their face with product that could be consumed and dangerous.
… moreLeif Nordstrom
METAL SCREW IN MY 5 YEAR OLD’s CRUNCHWRAP
Thank god my daughter noticed the METAL SCREW in her Crunchwrap before swallowing
She could have broken a tooth cut her throat or worse
I called the manager and all he said was “thanks for letting me know”
No apology no concern
Horrible establishment
DO NOT WASTE YOUR MONEY HERE
… moreThank god my daughter noticed the METAL SCREW in her Crunchwrap before swallowing
She could have broken a tooth cut her throat or worse
I called the manager and all he said was “thanks for letting me know”
No apology no concern
Horrible establishment
DO NOT WASTE YOUR MONEY HERE
Joshua Birndorf
There are evenings when the American spirit reveals itself not in hushed dining rooms swaddled in linen and crystal, but in the fluorescent glow of a drive-thru menu board shimmering against a Midwestern sky. Such transcendence awaits at Taco Bell – Sheridan Rd, where the boundary between fast food and haute cuisine dissolves like a perfectly steamed tortilla upon the tongue.
From the parking lot, one beholds an architectural statement of democratic modernism: clean lines, confident purple accents, and an illuminated promise that something extraordinary can happen between flour and filling. Inside, the aroma is a heady bouquet—cumin rising like top notes in a fine perfume, melted cheese offering bass undertones of nutty indulgence, and the faint crackle of a fryer performing percussive accompaniment.
Consider the Crunchwrap Supreme, a feat of structural engineering that would make a Renaissance architect weep. Its geometry—hexagonal, harmonious—conceals a textural symphony. The first bite yields a shattering tostada, giving way to seasoned beef of admirable succulence, crisp lettuce chilled to a refreshing snap, tomatoes that provide acidic punctuation, and a molten ribbon of nacho cheese sauce binding the composition together like a masterful reduction. It is less a menu item than an edible thesis on contrast.
The Doritos Locos Taco (Nacho Cheese, naturally) arrives as pop art rendered edible—its shell stained a defiant amber, dusted in nostalgic bravado. The seasoning lingers on the fingertips, an invitation to savor not just flavor but memory itself. Each bite is a study in calibrated excess: salt, spice, crunch, and cool sour cream performing in perfect counterpoint.
Vegetarians, too, are treated not as afterthought but as honored guests. The Black Bean Chalupa, with its pillowy fried flatbread and warmly spiced legumes, achieves a depth that belies its humble price point. One tastes smoke, earth, and a whisper of heat—an homage to tradition filtered through Wisconsin pragmatism.
And then there is the Baja Blast, that aquamarine elixir—part tropical reverie, part carbonated opera—whose sweetness pirouettes across the palate before concluding with a citrusy flourish. It cleanses, it refreshes, it insists upon another sip.
Service here operates with balletic precision. Orders are called with clarity, trays presented with quiet confidence. Even at peak hour, there is an undercurrent of choreography—an understanding that nourishment, however swift, is a sacred transaction.
To dine here is to witness the apotheosis of accessibility. No reservations are required; no dress code enforced. Yet the experience rivals establishments where tasting menus stretch longer than winter nights and bills induce vertigo. At this Kenosha outpost, luxury is redefined: abundance without pretension, pleasure without apology.
Three stars, then—not for foie gras or truffles, but for something rarer. For reminding us that greatness can be wrapped in paper, handed across a counter, and savored in the front seat of a sedan overlooking Lake Michigan’s distant shimmer.
… moreFrom the parking lot, one beholds an architectural statement of democratic modernism: clean lines, confident purple accents, and an illuminated promise that something extraordinary can happen between flour and filling. Inside, the aroma is a heady bouquet—cumin rising like top notes in a fine perfume, melted cheese offering bass undertones of nutty indulgence, and the faint crackle of a fryer performing percussive accompaniment.
Consider the Crunchwrap Supreme, a feat of structural engineering that would make a Renaissance architect weep. Its geometry—hexagonal, harmonious—conceals a textural symphony. The first bite yields a shattering tostada, giving way to seasoned beef of admirable succulence, crisp lettuce chilled to a refreshing snap, tomatoes that provide acidic punctuation, and a molten ribbon of nacho cheese sauce binding the composition together like a masterful reduction. It is less a menu item than an edible thesis on contrast.
The Doritos Locos Taco (Nacho Cheese, naturally) arrives as pop art rendered edible—its shell stained a defiant amber, dusted in nostalgic bravado. The seasoning lingers on the fingertips, an invitation to savor not just flavor but memory itself. Each bite is a study in calibrated excess: salt, spice, crunch, and cool sour cream performing in perfect counterpoint.
Vegetarians, too, are treated not as afterthought but as honored guests. The Black Bean Chalupa, with its pillowy fried flatbread and warmly spiced legumes, achieves a depth that belies its humble price point. One tastes smoke, earth, and a whisper of heat—an homage to tradition filtered through Wisconsin pragmatism.
And then there is the Baja Blast, that aquamarine elixir—part tropical reverie, part carbonated opera—whose sweetness pirouettes across the palate before concluding with a citrusy flourish. It cleanses, it refreshes, it insists upon another sip.
Service here operates with balletic precision. Orders are called with clarity, trays presented with quiet confidence. Even at peak hour, there is an undercurrent of choreography—an understanding that nourishment, however swift, is a sacred transaction.
To dine here is to witness the apotheosis of accessibility. No reservations are required; no dress code enforced. Yet the experience rivals establishments where tasting menus stretch longer than winter nights and bills induce vertigo. At this Kenosha outpost, luxury is redefined: abundance without pretension, pleasure without apology.
Three stars, then—not for foie gras or truffles, but for something rarer. For reminding us that greatness can be wrapped in paper, handed across a counter, and savored in the front seat of a sedan overlooking Lake Michigan’s distant shimmer.
han
I have genuinely never experienced worse customer service. I understand it’s just Taco Bell, but this was unacceptable. I asked if I could place two separate orders and was told they only do one per car, which I accepted. While ordering, I asked if an item could be made without beans and was rudely told, “that don’t got beans.” After that, there was no communication at all, so I pulled forward. At the window, the employee did not say a single word to me and slammed the window shut when the transaction was finished. This level of rudeness was unnecessary, and the store should ensure their employees are trained in basic customer service. I will not be returning.
… morethomas kiser
This taco bell consistently puts together a good meal when you’re dining in. Very friendly staff. Manager walked around in the dining area and asked if everything was okay. Clean dining area. I almost had to check the sign outside to make sure it was a taco bell…lol… good job staff!
… moreAzrael245
Whoever they had making the food this morning, horrible. Dude loaded everything to ONE side, the other was just the burrito wrap. He did it for every damn sandwich I ordered. Only decent guy form what I could tell was the Present Window man. Teach whatever fool that makes sandwiches early in the morning/night to actually make them. Aside from the Window Presenter which is why I gave this a 3 star review for Service…. it was PATHETIC.
… moreChristine Dinger
The staff is usually great, especially the drive thru workers. I’m personally not a big fan of their food, at all, hence the 3 star rating. They do make the food well here, however.
… moreLinda Brown
Food was good when we got.It took quite a while to prepare.Could have used more people on the floor no one cleaning tables ect.
… moreChris Walker
The customer service is exceptional and I’ve always gotten the correct items that I’ve ordered.
… more