Taco Bell Nacho Fries and Supreme Nacho Fries
“Do you want fries with that?”
It’s not exactly the first phrase that comes to mind when pulling into the drive-thru of your local Taco Bell. The national fast-food purveyor of Tex-Mex amalgams of the meat + cheese + veggie variety—all packaged in slight variation of one another—certainly isn’t afraid to tempt and tease their customers with new menu innovations (whether it’s stuffing Kit Kat bars into a quesadilla or transforming spicy Doritos chips into a taco shell), but with their latest limited-time menu addition, the restaurant takes a step back from the mad-scientist test kitchen and instead introduces a concept their burger-focused competitors have offered for decades: the French fry.
Meet Taco Bell’s Latest Creation
Of course, it isn’t Taco Bell’s protocol to simply slice up plain Russets, toss them in the deep fryer and sprinkle on a bit of salt. With their new Nacho Fries, the restaurant plays up its Tex-Mex roots and dusts their fries with “Mexican spices”—a blend of garlic, paprika, onion and salt—and serves them with a side of hot nacho cheese sauce. The result is one of the more genuinely delicious side dishes you’ll find on any fast food menu across the country—and for only a dollar, no less.
When I entered my neighborhood Taco Bell on a brisk Saturday afternoon, the place was bustling. Apparently I wan’t the only one there intrigued by the fast food chain’s new menu item. “Have you tried the fries yet?” one customer asked another in line, before offering his thoughts. “I like them. The seasoning is really good!” Such a positive review gave me a boost of confidence before stepping up to the register to place my order. In fact, it convinced me to try not only the Nacho Fries themselves, but to place an order for the Nacho Fries Supreme—a small bowl of the fries covered in nacho cheese, seasoned beef, diced tomatoes and a swath of sour cream. I waited as the handful of customers before me received their orders—all seemingly as excited to try the new Nacho fries as I was—and sipped on my fountain drink as I wondered how they’d stack up to their competitor’s versions. My name was called, I picked up my tray weighed heavy with the fried potato creations, and I was ready to dig in.
Taco Bell Nacho Fries
The Taste
For one dollar, you get roughly 25-30 fries lightly dusted in Mexican seasonings—not too heavy, nor too subtle, just enough flavoring to set them apart from your typical French fry. They’re cut slightly larger than their typical fast-food counterparts, and when eaten right away, the golden-orange fries have a crisp exterior that gives way to pleasantly fluffy insides. Not a fry in my container was sogged out, wilted nor burnt—each held a uniform shape and texture right down to the bottom of the cup. The included nacho cheese cup offers a zesty, creamy option for dipping, and clung to each fry without fear of drippage or causing the fry to fall limp under its weight. But the fries are flavorful enough on their own, and I found it wasn’t necessary to overload them with too much of the cheese.
Like many fast food French fry varieties, however, Taco Bell’s fries are best enjoyed immediately upon being served. As my meal stretched on and my fries went from piping hot to lukewarm, their crunch faded and the flavor seemed to dwindle with it. And, as one would suspect, the nacho cheese began to coagulate into an fairly unappetizing orange goop. When you order the Nacho cheese fries, you’re going to want to start snacking on them right away.
As much as I enjoyed the fries on their own, however, the real star of the show was the Nacho Fries Supreme. Dressed like Taco Bell’s standard Nachos Supreme offering, the dish is the picture of guilty pleasure—mounded with traditional taco toppings and dug into with a fork to scoop up every tasty, cheesy bite. I took the liberty to top my order with Taco Bell’s Fire Sauce, but couldn’t help but wonder how delicious they’d be with additional taco toppers—a drizzle of Baja sauce, a smattering of sliced jalapenos, some fresh lettuce or a dollop of guacamole. It wasn’t until I returned home to learn more about the Nacho Fries Supreme that I discovered you can add any topping from a standard Taco Bell menu item for an additional fee (just another of the chain’s incredible secret-menu items). I may have to go back and create my own Frankenstein’s monster of fries at another time—in fact, I may be dreaming of such creation right now.
The Verdict
For the value, Taco Bell’s fries are a welcome, tasty addition to their menu. Between their relatively thick cut, distinct seasoning and unique nacho cheese pairing, they set themselves apart from other fast-food fry offerings—plus they provide a just-right side to accompany your standard Taco Bell order (for me, they’re the perfect sidekick to my beloved Cheesy Gordita Crunch). Though currently offered for a limited time, the fries already seem to be gaining enough buzz that it’s likely they’ll find their way onto the permanent menu in just a matter of time. But for now, make a run to your nearest Taco Bell to try them while you can.
Try the fries, but add ’em as a side to one of these homemade recipes just right for taco night.
Our Best Recipes to Make for Taco Tuesday
Chicken Taco Cups
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. —Lee Ann Lowe, Gray, Maine
Get Recipe
Slow-Cooker CarnitasWe shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
Spinach, Shrimp and Ricotta TacosI was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. —Priscilla Gilbert, Indian Harbour Beach, Florida
Breakfast TacosThis is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, Missouri
Chicken Taco PocketsWe love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
Pork Tacos with Mango SalsaI've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Bourbon Barbecue Chicken TacosI wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma
Tacos on a StickTeens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois
Roasted Butternut Squash TacosSpicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah
Easy Taco CupsThese zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. —Ashley Jarvies, Manassa, CO
Taco-Filled Pasta ShellsI've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Beef Brisket TacosBirthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or
carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. We always counted brisket tacos because the brisket could be made in the oven or a slow cooker. —Yvette Marquez,
Muy Bueno Recipes + Stories, Littleton, Colorado
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Quick Tacos al PastorWe loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumbs-up. —Lori McLain, Denton, Texas
Tasty Lentil TacosWhen my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Fabulous FajitasI've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota
Veggie TacosThese vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Taco LasagnaIf you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. —Terri Keena, Tuscaloosa, Alabama
Easy Fish TacosSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Slow-Cooked Pork TacosThis wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. —Kathleen Wolf, Naperville, Illinois
Slow-Cooked CarnitasSimmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California
Chicken Soft TacosMy family loves these tacos. The chicken cooks in the slow cooker, so it’s convenient to throw together before I leave for work. Then we just roll it up in tortillas with the remaining ingredients and dinner’s ready in minutes. —Cheryl Newendorp, Pella, Iowa
Walking TacosThese Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
Texas Taco Dip PlatterWhen I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
Chicken Tacos with Avocado SalsaA few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
Taco Salad CasseroleThis taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
Barbecue Pork Tacos with Apple SlawWe celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Thai Chicken TacosInspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Zesty Chicken Soft TacosWe’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
Updated: Oct. 14, 2022
