This Week in Taco Bell is For the Win’s weekly roundup of Taco Bell news and the internet’s foremost source of aggregated Taco Bell content.

Last week, This Week in Taco Bell shared the news that Taco Bell will have a commercial during the Super Bowl to announce a new Taco Bell thing. We knew from the press release that it would be one type of food combined with another type of food, but until now, we had little evidence of which two foods would be smashed together into a new Taco Bell menu item.

Enter the intrepid reporters at BrandEating.com:

Looks like Taco Bell’s next big thing is the Quesalupa and it’s set to launch in early February. The signature feature of the new menu items is a Chalupa-like shell but with a melted cheese core. The chain’s been teasing the new menu item as “what could be its biggest launch to date” and plans a marketing blitz with ” series of ambiguous activities and exciting pop-up events” leading up to a 30-second TV spot set to air during the first quarter of Super Bowl 50 on February 7, 2016 (which means the Quesalupa will be available starting February 8, 2016).

Longtime readers of This Week in Taco Bell will remember the Quesalupa from its successful test run in Toledo, Ohio. In May of 2015, a Taco Bell spokesperson called the Toledo test “one of the most successful in company history” and told this site that the Quesalupa would be released nationwide before the end of the year.

But here we are in 2016 and we haven’t seen Quesalupas outside of Toledo yet. So all the dots seem to connect: Taco Bell is definitely going to use a Super Bowl ad to introduce some new product that is a combination of two existing things, Taco Bell successfully tested the Quesalupa and planned to roll it out nationwide, and now BrandEating.com says the new Super Bowl thing will be the Quesalupa. This Week in Taco Bell buys it, but also wouldn’t put it past Taco Bell to go some totally different direction and blow all of our minds.

Taco Bell sauce does expire

The realist thing a Taco Bell hot sauce packet has ever said to me… pic.twitter.com/IB4BWRrzly — Andrew Fitzhugh (@DrewChainzzz__) October 15, 2015

In case you’ve been hoarding packets of Taco Bell taco sauce to stock your shelter for post-Apocalyptic enjoyment — and, look, no judgments — you should be aware that they do, in fact, expire. From a lengthy examination of sauce packets at Atlas Obscura:

But those spare Taco Bell sauce packets that you’ve been using like Tabasco from another mother? Yes, they spoil. They lose their flavor over time, and those plasticky metal packets only go so far to protect the spicy flavor that’s buried inside of the casing. Same with ketchup, mayo, mustard, BBQ sauce, or relish. And believe it or not, they do actually have expiration dates generally listed—just not on the sauce packets themselves. Instead, they tend to have it on the boxes that the restaurants pull the hot sauce out of.

So there you have it. If you’re someone who happens to keep a few spare Taco Bell sauce packets in your home or your car for emergencies, take care to rotate your stock.

How to make a Crunchwrap Supreme at home

You just take a regular Crunchwrap and add tomatoes and sour cream.

Oh, but I kid! There’s no such thing as a regular Crunchwrap. All Crunchwraps are Supreme!

This is a few months old, but seems worth passing along: Jenn Harris of the Los Angeles Times shares a recipe for homemade Crunchwraps Supreme. The attached photo makes them look completely beautiful, but I am biased toward things that look like they come from Taco Bell.

One minor issue: It takes 45 minutes to make your own Crunchwrap Supreme at home. As long as you live within 20 minutes of a Taco Bell, you can just go get a Crunchwrap Supreme and bring it back in the time it will take to create one from scratch.

But then maybe you’ll find pleasure in the process of putting together a Crunchwrap Supreme from its various elements: Carefully spooning freshly prepared seasoned beef onto soft tortillas, layering on the crunchy tostada and various toppings, and neatly folding the edges of the tortilla toward the center to create a perfect little disc of taco stuff that, when finished, rewards all your hard work with the knowledge that you made it yourself. Not me, though. I’m just here to eat those suckers.