Copycat Taco Bell Nachos BellGrande Recipe

If you’re craving the crunchy, cheesy, beefy indulgence of Taco Bell’s legendary Nachos BellGrande, this copycat recipe will hit every note. Towering layers of golden corn chips, seasoned ground beef, warm refried beans, silky nacho cheese, chilled sour cream, and diced tomatoes come together in the ultimate fast-food-style snack platter. It’s a bold, satisfying dish that’s perfect for late-night cravings, game days, or family-style comfort food at home.

This version uses easy-to-find ingredients and a few homemade tricks to mimic that signature Taco Bell flavor. Whether you’re nostalgic for drive-thru nights or just want to craft a loaded nacho feast from scratch, this recipe brings all the heat, crunch, and creamy cheese sauce you remember.

How to make Copycat Taco Bell Nachos BellGrande

The key to replicating this fast-food favorite lies in nailing the seasoned beef, keeping the cheese sauce ultra creamy, and assembling with speed. You’ll start by crisping homemade or store-bought corn chips, then layer on the refried beans, taco-spiced beef, warm nacho cheese, and cool toppings. The textures must contrast (crunchy, creamy, melty, fresh) and the flavors need to echo Taco Bell’s distinct mild chili-tomato-beef blend.

Ingredients, instructions and tips

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: ~740 kcal
Fat: 40g
Carbohydrates: 78g
Protein: 20g

Ingredients

For the seasoned beef:

• 1 lb ground beef (80/20)
• ¾ cup water
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 teaspoons tomato paste or tomato powder
• ¾ teaspoon salt
• ½ teaspoon chicken bouillon powder
• 1 teaspoon cocoa powder
• 1 tablespoon masa harina (optional for texture)

For the nacho cheese sauce:

• 1½ cups Cheez Whiz or processed cheese dip
• ¾ cup whole milk
• 3 tablespoons pickled jalapeño brine
• 1 teaspoon cornstarch (optional for thickening)

Other layers:

• 4 oz refried pinto beans (about ½ can)
• 6 oz corn tortilla chips (preferably white corn)
• ½ cup sour cream (reduced-fat if mimicking original)
• ½ cup diced tomatoes (Roma or grape, seeds removed)

Tools needed

• Medium frying pan
• Small saucepan
• Baking sheet (for homemade chips)
• Large serving platter
• Mixing bowls
• Ladle or large spoon
• Squeeze bottle or piping bag (for sour cream)

Instructions

1. Make the beef:
In a medium pan over medium heat, brown the ground beef until no longer pink. Drain excess fat. Add water and all seasonings. Stir in tomato paste and cocoa. Simmer for 8 to 10 minutes until the liquid is mostly absorbed. For extra Taco Bell-style texture, stir in masa harina and let it thicken. Set aside.

2. Warm the beans:
In a small saucepan, warm refried beans with a splash of water or chicken broth to loosen them. Keep warm on low.

3. Make the nacho cheese:
Heat cheese dip and milk in a separate saucepan over medium-low heat. Stir constantly until melted and smooth. Whisk in jalapeño brine and cornstarch if using. Keep warm but not boiling.

4. Prepare the chips:
Use store-bought tortilla chips, or bake/fry your own using white corn tortillas cut into sixths. Bake at 375°F for 10 minutes or fry at 350°F until lightly golden and crisp. Salt immediately after cooking.

5. Assemble:
On a large platter, arrange the warm tortilla chips. Dollop refried beans evenly over the chips. Spoon on seasoned beef. Pour warm nacho cheese in generous ribbons. Add sour cream using a squeeze bottle. Top with diced tomatoes.

6. Serve immediately:
Nachos are best enjoyed fresh, before the chips soften under the layers.

What to serve with

When serving this bold and cheesy classic, pairings should either cool down the richness or bring bright, contrasting textures. Here are some delicious companions that will round out your Nachos BellGrande night:

Fresh and Crunchy Sides

Lime Pico de Gallo: A chunky salsa of fresh tomatoes, onions, cilantro, jalapeños, and lime juice. It adds brightness and crunch to each bite.

Shredded Lettuce Salad: A simple bed of crisp romaine or iceberg tossed with red onions and a vinegar-based dressing. Keeps things light while still in theme.

Cooling Side Dishes

Mexican Street Corn Salad (Esquites): Charred corn off the cob mixed with mayo, cotija cheese, chili powder, and lime. The creaminess cools the nachos, while the lime zest lifts the whole dish.

Guacamole or Avocado Slices: The mellow richness of avocado helps temper the saltiness and spice of the nachos, giving your palate a smooth reset between bites.

Starchy Additions

Mexican Rice: A savory side of tomato-spiced rice pairs perfectly and can help soak up the cheese sauce for bonus bites.

Black Bean and Corn Quesadillas: Add a soft, cheesy counterpoint with lightly griddled quesadillas cut into triangles for dipping and scooping.

Grilled Vegetables

Charred Peppers and Onions: Grill bell peppers, onions, and zucchini with a drizzle of oil. Their sweetness complements the spice and brings a fajita-style bonus element to the table.

Drinks

Citrus Agua Fresca: A mix of orange, lime, and lemon juices over ice with a hint of sugar and mint. Refreshing and not too sweet.

Classic Mexican Coke or Jarritos: The crisp fizz of real-sugar sodas cuts through the heaviness of cheese and beans for that authentic fast-food pairing.

Ingredient substitutes

1. Ground Beef Base
   Original Ingredient: 80/20 ground beef
   Substitutes:

• Ground Turkey: A leaner option that still takes on taco seasoning well.
• Plant-Based Crumbles: Ideal for a vegetarian version, especially when seasoned generously.
• Ground Chicken: Light in flavor but still a good carrier of spice and texture.

2. Processed Cheese Sauce
   Original Ingredient: Cheez Whiz or nacho cheese dip
   Substitutes:

• Homemade Cheese Sauce: Make a roux-based sauce with cheddar, milk, and jalapeño brine.
• Vegan Cheese Sauce: Use cashews blended with nutritional yeast, lemon juice, and spices.
• Queso Blanco: A white cheese dip variation for a milder profile.

3. Tortilla Chips
   Original Ingredient: White corn tortilla chips
   Substitutes:

• Yellow Corn Chips: Slightly sweeter, but still works well.
• Baked Chips: For a lower-fat option.
• Pita Chips: Not traditional, but offers sturdy scooping.

4. Sour Cream
   Original Ingredient: Reduced-fat sour cream
   Substitutes:

• Greek Yogurt: Offers tang and creaminess with fewer calories.
• Vegan Sour Cream: Coconut- or tofu-based options mimic the original well.
• Mexican Crema: Richer and thinner, but gives a lovely drizzle texture.

5. Refried Beans
   Original Ingredient: Canned refried pinto beans
   Substitutes:

• Homemade Mashed Pintos: Cook dry pinto beans and mash with spices and a touch of oil.
• Refried Black Beans: A deeper flavor and slightly chunkier texture.
• Bean-Free: You can skip them if you want a lighter nacho plate.

6. Tomatoes
   Original Ingredient: Diced Roma tomatoes
   Substitutes:

• Grape or Cherry Tomatoes: Just chop and de-seed.
• Salsa Fresca: Adds more moisture and flavor.
• Pickled Red Onions: A tangy swap for a more flavorful topping.