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Taco Bell Nacho Fries

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Craving that bold, zesty Taco Bell flavor at home? These Taco Bell Nacho Fries are crispy, seasoned to perfection, and served with a creamy nacho cheese sauce—just like your fast food favorite. Make this irresistible snack or side dish in under 30 minutes!

Ingredients

  • For the Fries:
  • 3 large russet potatoes, peeled and cut into fries
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil (for frying or baking)
  • For the Nacho Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1½ cups shredded cheddar cheese (or a mix of cheddar and American cheese)
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon chili powder

Instructions

  • 1. Prepare the Fries:
  • Soak cut potatoes in cold water for at least 30 minutes to remove excess starch (optional but recommended for extra crispiness).
  • Drain and pat dry thoroughly with paper towels.
  • Toss fries with cornstarch to coat lightly.
  • 2. Seasoning Mix:
  • In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, cayenne (if using), salt, and pepper.
  • 3. Cook the Fries:
  • For deep frying: Heat oil to 350°F (175°C) and fry fries in batches until golden and crispy, about 3–4 minutes per batch.
  • For baking/air frying: Preheat to 425°F (220°C), toss fries with a bit of oil, and bake/air fry for 25–30 minutes, flipping halfway through.
  • 4. Season the Fries:
  • Immediately after frying or baking, toss fries in the seasoning mix while still hot.
  • 5. Make the Nacho Cheese Sauce:
  • In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1–2 minutes to form a roux.
  • Gradually whisk in milk and cook until slightly thickened.
  • Stir in shredded cheese, salt, chili powder, and cayenne. Stir until smooth and melty.
  • 6. Serve:
  • Plate the fries and serve with warm nacho cheese sauce on the side or drizzled over the top.

Notes

  • 1. Prepare the Fries:
  • Soak cut potatoes in cold water for at least 30 minutes to remove excess starch (optional but recommended for extra crispiness).
  • Drain and pat dry thoroughly with paper towels.
  • Toss fries with cornstarch to coat lightly.
  • 2. Seasoning Mix:
  • In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, cayenne (if using), salt, and pepper.
  • 3. Cook the Fries:
  • For deep frying: Heat oil to 350°F (175°C) and fry fries in batches until golden and crispy, about 3–4 minutes per batch.
  • For baking/air frying: Preheat to 425°F (220°C), toss fries with a bit of oil, and bake/air fry for 25–30 minutes, flipping halfway through.
  • 4. Season the Fries:
  • Immediately after frying or baking, toss fries in the seasoning mix while still hot.
  • 5. Make the Nacho Cheese Sauce:
  • In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1–2 minutes to form a roux.
  • Gradually whisk in milk and cook until slightly thickened.
  • Stir in shredded cheese, salt, chili powder, and cayenne. Stir until smooth and melty.
  • 6. Serve:
  • Plate the fries and serve with warm nacho cheese sauce on the side or drizzled over the top.

Find it online: https://yumfamilyrecipes.com/taco-bell-nacho-fries/