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taco bell nacho bell grande recipe

Nacho Bell Grande Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 3 tbsp taco seasoning
  • 3 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 (15 oz) can nacho cheese sauce
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 10 oz tortilla chips (restaurant-style round chips)
  • 1/2 cup sour cream
  • 1/2 cup pickled jalapeño slices
  • 3 large Roma tomatoes, diced
  • 3 green onions, thinly sliced

Method
 

  1. Cook the ground beef in a large skillet over medium-high heat for 7 to 8 minutes, breaking it apart, until no pink remains. Drain the fat, then add the taco seasoning, salt, pepper, and water. Stir and cook for 2 more minutes until the liquid absorbs.
  2. Warm the nacho cheese sauce in a small saucepan over low heat for 4 minutes, stirring until smooth and pourable. Heat the pinto beans in a separate small pot over low heat for 3 to 4 minutes.
  3. Spread the tortilla chips across a large rimmed sheet pan. Spoon the beef and beans evenly over the chips, then pour the warm cheese sauce over everything in a slow, even stream.
  4. Dot the sour cream across the top, scatter the diced tomatoes and green onions, and lay the pickled jalapeños over everything. Serve immediately.

Notes

The cold toppings really do need to go on right before serving, not a minute before you're ready to eat. If you're making this for a group, brown the beef a day ahead and reheat it in the pan while you warm the cheese and beans. Everything else takes under 5 minutes to assemble once the hot components are ready.