These Taco Bell Nacho Fries are crispy, salty, and loaded with bold seasoning — just like the drive-thru version, but cheaper and made right in your kitchen. The homemade nacho cheese dip is ridiculously simple too. No weird ingredients, no wait in line, and yeah… it hits.

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Quick Summary

Prep time: 8 mins
Cook time: 15 mins
Flavor: salty, cheesy, smoky
Great for: game nights, guilty snacks, fast food cravings at home

Why I Like This Recipe

I had a random craving for Nacho Fries at like… 9:30 p.m. No way was I driving anywhere. Threw this together using frozen fries and stuff I already had — came out dangerously close to the original. Maybe better, not gonna lie. That cheese sauce? Yeah, it’s a keeper.

Ingredients

Nacho Cheese Sauce:

1 tbsp salted butter
½ cup whole milk
8 oz American cheese
1 tbsp Tabasco jalapeño sauce (or juice from a jar of nacho jalapeños)

Seasoning Blend:

2 tsp paprika
2 tsp salt
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder

Fries:

1 lb Ore-Ida Extra Crispy Fast Food Fries
Vegetable oil, for frying

How To Make Nacho Fries

Make the seasoning: Mix everything in a bowl. If you’ve got a spice grinder, pulse it a few times to make it finer. Store leftovers in a shaker.
Make the cheese sauce: Melt the butter on low heat. Add milk, stir in cheese, and keep stirring until smooth. Add jalapeño juice or hot sauce. That’s it.
Fry the fries: Heat oil to 350°F. Fry in batches for 6–8 mins or until golden and crisp. Drain on a rack (or paper towels if you’re lazy, no judgment). While still hot, sprinkle with seasoning.
Assemble + serve: Pile fries on a plate, cheese sauce on the side or poured on top if you’re going full Taco Bell mode.

Tips for Success

Use frozen fries with a crispy label — they work better.
Don’t skip the jalapeño juice — it gives the sauce that tangy kick.
Season the fries right after frying, while they’re still hot and oily.
Keep the cheese on low heat or it’ll get weird and grainy.

Storage and Reheating

Fridge: Store leftover cheese sauce for 3–4 days. Fries? Honestly better fresh, but you can reheat.
Freezer: Skip freezing. The texture won’t hold up.
Reheat: Fries go back in the oven or air fryer. Cheese sauce can be microwaved with a splash of milk.

Frequently Asked Questions

Can I use another cheese?
You can, but American melts best for that smooth texture. Velveeta works too.
Do I need a fryer?
Nope — just a deep pot and a thermometer. Or use an air fryer if you’re avoiding oil.
What if I don’t have jalapeño sauce?
Use juice from pickled jalapeños. Or a splash of hot sauce + vinegar.
Can I bake the fries instead?
Sure. They won’t be quite as crisp, but still good. Just season them right after baking.
Is this the exact Taco Bell recipe?
Not officially, but it’s super close — the flavor hits the same notes.

Common Mistakes and How to Dodge Them

Frying at the wrong temp: Too hot = burnt fries, too cold = soggy. 350°F is the sweet spot.
Overcooking the cheese: Keep it low and slow. If it bubbles too hard, it’ll split or clump.
Skipping the seasoning timing: If the fries cool off before seasoning, the spice won’t stick. Hit ‘em while they’re still glistening.
Using thin fries: Waffle fries or steak fries don’t work as well here. Stick to fast food–style for best results.
Cheese too thick? Add a splash of milk and stir. It loosens right up.

Nutrition Facts (Per Serving)

Calories: 688 kcal
Total Fat: 53g
Saturated Fat: 19g
Cholesterol: 67mg
Sodium: 2715mg
Potassium: 707mg
Total Carbohydrate: 41g
Dietary Fiber: 7g
Sugars: 3g
Protein: 15g