Copycat Taco Bell Nachos BellGrande Recipe

Why You’ll Love This Recipe

• Faithful fast-food flavor with better, fresher ingredients at home.
• Silky cheese sauce and saucy seasoned beef cling to every chip.
• Quick to make and easy to scale for game day or late-night cravings.
• Customizable toppings so everyone gets their perfect bite.

Grocery List

• Produce: Roma tomatoes or pico de gallo mix (tomato, onion, cilantro), green onions, pickled jalapeños (jarred)
• Dairy: Processed cheese loaf, milk, sour cream, butter
• Pantry: Tortilla chips, refried beans, taco seasoning, cornstarch, salt, hot sauce

Full Ingredients

Seasoned Beef

• 1 lb (450 g) 90% lean ground beef
• 2 tbsp taco seasoning (store-bought)
• 2 tsp cornstarch
• 2/3 cup water
• Pinch of salt, to taste

Refried Beans

• 1 (15 oz / 425 g) can refried beans
• 1 tbsp unsalted butter (or neutral oil)
• 2 tbsp water
• Pinch of salt, if needed

Silky Nacho Cheese Sauce

• 8 oz (225 g) processed cheese loaf, cut into small cubes
• 1/3 cup whole or 2% milk
• 1–2 tbsp pickled jalapeño brine (from the jar), to taste
• 1 tbsp finely chopped pickled jalapeños (optional, for heat)

Chips and Toppings

• 10 oz (about 8–9 cups) sturdy restaurant-style tortilla chips
• 1/2 cup sour cream (thin with 1–2 tsp milk if piping)
• 1 cup pico de gallo or finely diced tomatoes (seeds removed)
• 2 tbsp sliced green onions
• 2 tbsp pickled jalapeño slices (optional)
• Hot sauce (optional)

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 300°F (150°C). Line a sheet pan with parchment for the chips. Dice tomatoes (or stir together pico de gallo) and slice green onions. Set out all toppings so assembly is fast.

Step 2: Brown and season the beef

Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into fine crumbles, until no longer pink, 5–6 minutes. Drain excess fat if needed.

Stir in the taco seasoning and cornstarch, then pour in the water. Simmer over medium heat, stirring often, until the liquid thickens into a saucy coating that clings to the meat, 3–4 minutes. Taste and add a pinch of salt if needed. Keep warm on low.

Step 3: Warm the refried beans

In a small saucepan over low heat, combine the refried beans, butter, and water. Stir until smooth, creamy, and spreadable, 3–4 minutes. If the beans seem stiff, add another tablespoon of water. Keep warm on the lowest heat, covered.

Step 4: Make silky nacho cheese

In a small saucepan over low heat, combine the processed cheese cubes and milk. Stir constantly until melted and glossy, 5–7 minutes. Stir in 1–2 tablespoons jalapeño brine and, if you like, the chopped jalapeños. Keep the heat low to prevent graininess; if it thickens, whisk in a splash of warm milk.

Step 5: Warm the chips

Spread tortilla chips on the prepared sheet pan and warm in the oven for 4–5 minutes. This refreshes them so they stay crisp under toppings. Remove and keep on the warm pan for assembly.

Step 6: Assemble the Nachos BellGrande

Transfer warm chips to a wide platter (or build directly on the sheet pan). Dot small spoonfuls of warm beans evenly over the chips. Spoon the seasoned beef over the top. Drizzle generously with the hot nacho cheese.

Add sour cream in a zigzag or classic dollop pattern. Finish with pico or diced tomatoes, green onions, and pickled jalapeños. Add hot sauce if you want extra heat.

Step 7: Serve right away

Nachos are best immediately while the chips are crisp and toppings are hot–cool–crunchy in balance. For a crowd, build in two layers (chips, half the toppings; repeat) or assemble smaller batches so nothing gets soggy.

Pro Tips

• For fast-food style beef, simmer with cornstarch and water until lightly saucy; it helps the meat cling to chips.
• Keep the cheese on very low heat and stir often. If it tightens, whisk in 1–2 tablespoons warm milk to restore silkiness.
• Warm the chips before topping. It revives crunch and helps everything stay crisp longer.
• Thin sour cream with 1–2 teaspoons milk and pipe from a small bag for that neat Taco Bell–style swirl.
• Build two layers for better topping coverage and fewer bare chips.

Variations

• Chicken: Swap beef for 1 lb finely chopped rotisserie chicken; season with 1 tbsp taco seasoning and a splash of broth.
• Vegetarian: Use 2 cans refried beans or a mix of refried and whole black beans; add a pinch of cumin and chili powder.
• Extra Spicy: Stir minced fresh jalapeño into the beef and finish with hot sauce and more jalapeño brine in the cheese.

Storage & Make-Ahead

Store components separately. Refrigerate seasoned beef, beans, and cheese sauce in airtight containers for up to 4 days. Reheat gently: beef and beans on the stovetop with a splash of water; cheese over low heat with a bit of milk. Re-crisp chips in a 300°F (150°C) oven for 4–5 minutes. Do not assemble until just before serving. Beef and beans freeze well for up to 2 months; thaw overnight in the fridge before reheating. Cheese sauce is best fresh but can be reheated once with added milk.

Nutrition (per serving)

Approximate: 670 calories; 35 g fat (14 g saturated); 62 g carbohydrates; 7 g fiber; 6 g sugar; 28 g protein; 1320 mg sodium. Values will vary with brands and toppings.