✔ Updated · Taco Bell-style beef and nacho cheese sauce from scratch, real amounts and 160°F beef
Nachos BellGrande are the Taco Bell platter everyone fights over: crunchy chips, seasoned beef, refried beans, warm nacho cheese, tomatoes and sour cream. This copycat makes a big tray at home in about 35 minutes.
At a glance
The one tip that matters: Mash the beef into tiny crumbles while it browns. That fine texture is what makes it taste like Taco Bell.
Why You'll Love This Copycat
- Real nacho cheese sauce that stays silky, made with evaporated milk and American cheese.
- Fine, saucy seasoned beef with a homemade spice mix and no packet needed.
- Party-sized, one sheet pan feeds six, and every chip gets a topping.
What Makes Nachos BellGrande Different?
Regular nachos usually get shredded cheese melted under the broiler. The BellGrande skips the oven: warm chips are layered with a pourable nacho cheese sauce, refried beans and very finely crumbled seasoned beef, then topped with cold tomatoes and sour cream.
That hot and cold contrast is the whole point. Tex-Mex nachos are a weakness of mine from my Austin years, and this is the version I make for game day.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick sturdy chips. Thick, restaurant-style tortilla chips hold up under warm cheese and beans. Thin chips go soggy in minutes.
- Make the beef fine and saucy. A potato masher breaks ground beef into tiny crumbles, and the cornstarch and water turn the spices into a light sauce that clings, just like the restaurant beef.
- Keep the cheese sauce low and slow. High heat makes cheddar grainy. American cheese has emulsifiers that keep the sauce smooth, even when it reheats.
- Build right before eating. Everything can be made ahead and kept warm, but layer the chips at the last minute. Nachos wait for nobody, and in our house they don't last long anyway.
- Cook ground beef to 160°F. Check the thickest part of the pan with an instant-read thermometer before you add the spices.
Nachos BellGrande (Taco Bell Copycat)
6
servings10
minutes25
minutes750
kcal35
minutesA copycat-style take on Taco Bell Nachos BellGrande: thick tortilla chips layered with finely crumbled seasoned beef, warm refried beans and a silky homemade nacho cheese sauce, finished with diced tomatoes and sour cream. Serves 6 in about 35 minutes.
Ingredients
- For the Seasoned Beef
1 pound ground beef (80/20)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 teaspoon cornstarch
2/3 cup water
- For the Nacho Cheese Sauce
3/4 cup evaporated milk
4 ounces sharp cheddar, freshly shredded
2 teaspoons cornstarch
6 ounces American cheese slices, torn
1 tablespoon pickled jalapeno brine
1 pinch cayenne pepper
- To Assemble
1 can (16 oz) refried beans
2 tablespoons water
12 ounces thick tortilla chips
2 Roma tomatoes, finely diced
1/2 cup sour cream
Directions
- Cook the Beef
- Brown the ground beef in a large skillet over medium-high heat, breaking it into very fine crumbles with a potato masher or spatula, for 6 to 8 minutes until no pink remains and it reaches 160°F. Drain off most of the fat.
- Stir in the chili powder, cumin, paprika, onion powder, garlic powder, salt and cornstarch, then add the water. Simmer, stirring, for 4 to 5 minutes until the liquid thickens and coats the beef. Keep warm on low.
- Warm the Beans and Make the Cheese Sauce
- Warm the refried beans with the 2 tablespoons water in a small saucepan over low heat, stirring until smooth and spoonable.
- Toss the shredded cheddar with the cornstarch. Heat the evaporated milk in a saucepan over medium-low heat until steaming, then add the cheddar and American cheese a handful at a time, whisking until smooth. Stir in the jalapeno brine and cayenne.
- Build the Nachos
- Spread the chips on a large platter or sheet pan. Dollop the warm beans over them, then spoon on the cheese sauce and scatter the seasoned beef evenly.
- Finish with the diced tomatoes and spoonfuls of sour cream. Serve right away, while the chips are crunchy.
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Toppings and Swaps
- Supreme it: add sliced pickled jalapenos, green onions, black olives and guacamole.
- Vegetarian: skip the beef and double the beans, or use black beans seasoned with the same spice mix.
- Spicier: add 1/4 teaspoon cayenne to the beef and a few chopped pickled jalapenos to the cheese sauce.
- Fries instead of chips: try our Taco Bell nacho fries topped BellGrande-style.
Leftovers and More Taco Bell Copycats
Got leftovers? Here's how to reheat nachos so the chips stay crisp. Hungry for more? Try our Taco Bell enchirito or Taco Bell quesadilla.
Frequently Asked Questions
What is on Taco Bell Nachos BellGrande?
Taco Bell describes Nachos BellGrande as tortilla chips topped with warm nacho cheese sauce, refried beans, seasoned beef, diced tomatoes and reduced-fat sour cream. This copycat uses the same layers with a homemade cheese sauce and seasoned beef.
How many calories are in Nachos BellGrande?
Nutrition databases list the restaurant Nachos BellGrande at roughly 720 to 790 calories depending on the version, so check Taco Bell's nutrition calculator for the current figure. One-sixth of this homemade tray is about 750 calories.
Can I make Nachos BellGrande with chicken?
Yes. Swap the beef for 1 pound of diced chicken breast or thighs, cooked in a skillet until 165°F inside, then simmer it with the same spice mix and water. You can also use shredded rotisserie chicken.
Can I bake these nachos in the oven?
Yes. Spread the chips on a sheet pan, add the beans, beef and shredded cheese instead of sauce, and bake at 400°F for 5 to 8 minutes until the cheese melts. Add the tomatoes and sour cream after baking.
How do I store and reheat leftover nachos?
Leftover nachos get soggy, so store the toppings separately from the chips if you can, in the fridge for up to 3 to 4 days. Reheat the beef, beans and cheese sauce until steaming (165°F), then pile them onto fresh chips.
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