Taco Bell Nacho Fries (Baked Copycat Recipe with Nacho Cheese)

When I treat myself to fast food, I always go for the fries first. I love crispy fries, and Taco Bell Nacho Fries are so good. They relaunched, and they’re even better this time around. The seasoning on them always reminds me of Cool Ranch Doritos, which is probably why I love them so much.

Since they’re not always on the menu, I started making my own version at home. I love making these baked instead of deep-fried—they still turn out crispy, and I can make them anytime the craving hits.

Why You’ll Love These Nacho Fries

• Crispy fries – with the best seasoning.
• Make this at home for a fun night in – It’s a perfect family meal.
• Bake them instead of frying – A great option if you want a lighter version.

Equipment List

Cutting board – For prepping the potatoes.
Sharp knife – To cut the potatoes into fries.
Large bowl – For soaking the fries in ice water.
Large pot – For parboiling the fries.
Spider strainer or slotted spoon – To remove fries from boiling water.
Clean towel – To pat the fries dry before baking.
Wire rack – To let the fries dry completely.
Baking sheet – To bake the fries evenly.
Parchment paper – Prevents sticking and helps with crispiness.
Mixing bowl – For tossing fries in seasoning.
Measuring spoons – For seasoning measurements.
Measuring cups – For liquids and cheese sauce ingredients.
Small saucepan – For making the nacho cheese sauce.
Whisk – To mix the cheese sauce smoothly.
Spatula – For stirring the cheese sauce.
Wooden spoon – For stirring the onions while caramelizing (if needed)

What You’ll Need (With Substitutions!)

Nacho Fries are all about the seasoning and the cheese dip. The fries get tossed in a mix of Mexican spices. The nacho cheese is the perfect dip!

For the Fries:

• Russet potatoes – These get the crispiest. Yukon Golds work too, but they’ll be softer.
• Cold water + ice – Helps remove starch and keep the fries firm.
• Salt + vinegar – Softens the inside without making them mushy. Lemon juice works if you don’t have vinegar.
• Avocado oil – Gives a light, crispy texture. Olive oil works, but the fries won’t be as crispy.

For the Nacho Fries Seasoning:

• Paprika – Adds color and mild smokiness. Smoked paprika works for a deeper flavor.
• Garlic powder + onion powder – Essential for that bold, savory taste. No subs here!
• Tomato powder – Gives that slightly tangy, umami-rich flavor. Blend sun-dried tomatoes into a powder if you can’t find it.
• Cheddar cheese powder – The key to that cheesy, salty coating. Use the cheese packet from boxed mac and cheese if needed.
• Cumin – Adds a warm, slightly earthy note (optional, if you're not a fan of cumin).
• Salt – Enhances all the flavors.
• Cayenne (optional) – For more heat. Leave it out if you want mild fries.

For the Nacho Cheese Sauce:

• Butter and flour – Thickens the sauce so it’s creamy, not runny. No subs here!
• Milk – Makes it smooth. Half-and-half makes it richer, or use a non-dairy milk like oat or almond.
• American cheese or cheddar cheese – American cheese melts super creamy. Cheddar adds more flavor but isn’t as smooth.
• Pickled jalapeño purée – Adds spice and Taco Bell flavor. Blend pickled jalapeños if you can’t find purée.
• Pickle juice or pickled jalapeño juice – Adds a tangy kick. White vinegar works if you don’t have it.
• Salt, chili powder, and paprika – Adds flavor and color.

How to Make Baked Nacho Fries

Step 1: Cut the Potatoes

I start by washing and peeling the potatoes (peeling is totally optional). Then, I slice them into thin, ¼-inch fries so they cook evenly.

Step 2: Rinse and Soak

To get extra-crispy fries, I rinse them under cold water a few times until the water runs clear. This gets rid of the extra starch that makes fries soggy. Then, I soak them in a bowl of ice water for at least 15 minutes—this keeps them firm and helps them bake up nice and crispy.

Step 3: Parboil the Fries

I bring a large pot of salted water with a splash of vinegar to a boil. Then, I toss in the fries and let them cook for 4-5 minutes. This part is important because it gives them that fluffy, soft inside while keeping them crispy on the outside.

Step 4: Let Them Dry

I use a spider strainer to scoop out the fries and spread them out on a clean towel or wire rack. They need to dry completely before baking—otherwise, they’ll steam instead of crisp up.

Step 5: Toss in Oil and Bake

Once the fries are dry, I toss them in 1 tablespoon of avocado oil until they’re evenly coated. Then, I spread them out on a parchment-lined baking sheet in a single layer—no crowding!

I bake them at 425°F for 40-45 minutes, flipping them halfway through so they crisp up evenly.

Step 6: Make the Nacho Cheese Sauce

While the fries bake, I make the cheese sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 2-3 minutes to get rid of the raw flour taste.
3. Slowly add milk, whisking constantly, until smooth. Let it cook until it thickens.
4. Lower the heat and stir in shredded cheese until melted.
5. Add pickled jalapeño purée, pickle juice (or vinegar), salt, chili powder, and paprika. Stir until smooth.
6. Keep warm until serving.

Step 7: Season the Fries

As soon as the fries come out of the oven, I sprinkle them with the nacho fries seasoning mix while they’re still hot.

Step 8: Serve with Nacho Cheese

Now for the best part! I pile the fries onto a plate and serve them with warm nacho cheese sauce on the side (or drizzle it right on top).

Tips

• Season the fries while they’re hot – This helps the seasoning stick.
• Melt the cheese sauce slowly – Low heat keeps it smooth and creamy.
• Bake them instead of deep frying – They still get crispy and are easier to make.

How To Serve Them

Nacho Fries are always a good idea, but loading them up makes them even better. I like adding jalapeños and sour cream, and they never last long. If I’m making a full meal, I’ll serve them with tacos, burritos, or a cheesy quesadilla—it all just works together.

If You Love These Fries, You’ll Also Like…

If you’re making Taco Bell Nacho Fries at home, you might want to try some of these other fast-food-inspired recipes next. They’re just as good and perfect for a fun night in.

• In-N-Out Animal Style Fries – Crispy fries loaded with melty cheese, grilled onions, and that classic animal-style sauce.
• Taco Bell Crunchwrap Copycat – All the layers you love, wrapped up in a toasted tortilla.
• Taco Bell Steak Quesadilla Copycat – Cheesy, melty, and packed with seasoned steak, just like the original.
• Mini Quesadillas – Bite-sized, crispy, and great for dipping.

Leave a Comment

I love reading your comments, and I try to get to all of them. Have you made Nacho Fries at home? Let me know how you serve them or what you like to pair them with!

Olga

Taco Bell Nacho Fries (Baked Copycat Recipe with Nacho Cheese)

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Nacho fries copycat recipe – golden fries coated in Mexican seasoning and served with melty nacho cheese, just like Taco Bell’s. Bake or fry them for the perfect fast food fix at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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For the Fries:

• 3 large russet potatoes
• Cold water + ice
• 1 tsp salt
• 1 tbsp distilled white vinegar
• 1 tbsp avocado oil

For the Nacho Fries Seasoning:

• 1½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tsp tomato powder
• 1½ tsp cheddar cheese powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp cayenne optional

For the Nacho Cheese Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup whole milk
• 8 oz American cheese or cheddar cheese shredded
• 1 tbsp pickled jalapeño purée
• 3 tbsp pickle juice or pickled jalapeño juice or 2 tbsp white vinegar
• ¼ tsp salt
• ¼ tsp chili powder
• ¼ tsp paprika

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Large bowl
• 1 Large Pot
• 1 Spider strainer or slotted spoon
• 1 Clean towel
• 1 Wire Rack
• 1 Baking Sheet
• 1 Parchment Paper
• 1 Mixing Bowl
• 1 Measuring Spoons
• 1 Measuring cups
• 1 Small Saucepan
• 1 Whisk
• 1 Spatula
• 1 Wooden Spoon

Method

 

1. Prep the Potatoes – Wash, peel (if desired), and cut potatoes into ¼-inch thick strips.
2. Rinse & Soak – Rinse in cold water, then soak in ice water for at least 15 minutes.
3. Parboil the Fries – Bring a large pot of water to a boil. Add salt and vinegar, then boil fries for 4-5 minutes. Drain and let dry completely.
4. Bake the Fries – Toss fries with avocado oil, spread them in a single layer on a parchment-lined baking sheet, and bake at 425°F for 40-45 minutes, flipping halfway through.
5. Make the Cheese Sauce – Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes. Slowly add milk, whisking constantly, until thickened. Lower heat, add cheese, and stir until melted. Add pickled jalapeño purée, pickle juice (or vinegar), salt, chili powder, and paprika. Keep warm.
6. Season the Fries – As soon as the fries are done, sprinkle with nacho fries seasoning while hot.
7. Serve – Pile fries onto a plate and serve with warm nacho cheese on the side or drizzled on top.

Notes

Top Tip: Why Soak and Parboil the Fries?

Rinsing and soaking removes excess starch, so the fries don’t turn soggy. Parboiling (partially boiling them) gives them a fluffy inside while keeping them crispy when baked.

Don’t feel like cutting and baking fries? Use frozen fries instead. Choose thin-cut or seasoned fries, bake or air-fry them according to the package, then toss with the nacho seasoning and serve with cheese sauce.

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