Copycat Taco Bell Nacho Fries

Name: Copycat Taco Bell Nacho Fries With Nacho Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Teaspoons Paprika; 2 Teaspoons Salt; 1 Teaspoon Chili Powder; 1 Teaspoon Garlic Powder (NOT Garlic Salt); 1 Teaspoon Onion Powder (NOT Onion Salt); 1 Bag Frozen French Fries (We like Lamb Weston Super Crispy Shoestring Fries); Oil (For Frying, We like Peanut); ½ Cup Cheez Whiz; ¼ Cup Jalapeno Brine from Pickle Jalapenos (We like Old El Paso); 1 Tablespoon Whole Milk; 2 Slices American Cheese

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My nacho fries recipe features super crispy seasoned fries dipped in spicy nacho cheese sauce. This copycat recipe tastes just like they came from Taco Bell.

a plate of homemade seasoned nacho fries with a side off cheese sauce.

I love making Taco Bell copycat fast food recipes at home the Mexican Pizza and Cinnabon delights. I also make a mean Big Mac! My fiancé works near a Taco Bell and brings home Nacho fries at least once a week so I've had a lot of practice taste testing these. These are as close as possible to the original. Hot Tip: Use the leftover seasoning on popcorn, scrambled eggs, or homemade potato chips.

Why This Is the Best Copycat Recipe: A Sprinkle of Food Science

We Use a Spice Grinder: This finely grinds the spices and prevents clumping for even distribution in every bite.
We Use Cheese Whiz and American Cheese: They contain sodium citrate for a silky smooth cheese sauce that won't separate.
We Use Use a Wire Rack: This allows air to circulate all around the fries so they stay crispy and don't get soggy on the bottom.

Ingredient Notes and Shopping Tips

French Fries: We found that Lamb Weston extra crispy shoestring fries tasted the most like Taco Bell's. Ore Ida's fast food fries were also very good.
Garlic and Onion Powder: Be sure to use powder not onion or garlic salt to avoid an overly salty seasoning mix.
Salt: Adjust this to your taste or based on the amount of sodium already in your fries.
Oil: Choose an oil with a neutral flavor and a high smoke point. We like peanut oil best. Vegetable or canola also works great.
Milk: Use whole milk for the creamiest sauce. You can also use half and half for a richer sauce.
Cheez Wiz: Be sure to use the type in the glass jar not the spray.
Jalapeno Brine: We like Old El Paso best. Mezzetta is also very good.
American Cheese: Grab the individually wrapped slices not the kind from the deli counter. The emulsifying and melting behavior is significantly different.

Common Mistakes and Tips: Steal Our Culinary School Secrets

Oil Too Cold: This will cause the fries to absorb too much oil and become greasy and soggy. Use a deep fry thermometer and keep the oil temp as close the 350 as possible.
Frying Them All At Once: This will also lower the oil temperature and not give them enough room to move around. Fry in two or three batches and allow the oil to come up to temp. between batches. Fries can be kept warm in the oven at 200 degrees if needed.
Not Adding the Seasoning Right Away: It will stick best in the first 1-2 minutes after the fries are removed from the oil. Adding it too late can cause it to fall off.
Not Using a Wire Rack: Draining on paper towels doesn't allow air to circulate around the bottom of the fries which can make them soggy.

FAQs

Can I Bake Them?

Yes bake at 425 for 25-30 minutes or as directed on the package. They won't be quite as crispy. Be sure to add the seasoning right as you remove them from the oven.

Can I Air Fry Them?

Yes! Air fry for 12-15 minutes at 400 or as directed on the package.