nachos bell grande

The Nachos Bell Grande is a signature plate of Taco Bell. A nachos bell grande ordered to eat in is supposed to weigh at least 11.1 ounces, or else it is under portioned, or that was the standard when I worked there. This recipe can be made with either shredded cheese or the canned nacho cheese. Both options are detailed. The spice mix can also be replaced with a store bought taco seasoning packet, and if you want you can replace the ground beef with sliced chicken.

• tortilla chips

• 1/4 lb hamburger beef

• 2 shakes cumin

• 2 shakes garlic powder

• 1/8 tsp red chile powder

• 1/8 tsp cayenne chile powder (optional)

• 1 can refried beans

• sour cream

• 1 bunch green onions

• 1 tomato

• salsa

• 1 C shredded cheese or 1/2 C nacho cheese

1. Brown the hamburger beef in a skillet over medium heat, breaking it into small pieces. When the meat is cooked drain the fat.

2. Mix the spices in with the meat.

3. Chop the chives and tomatoes.

4. Put the tortilla chips on a serving platter.

5. Heat the refried beans and spread approximately 3 ounces, or slightly less than half a cup, over the nachos.

6. Spoon the meat over the nachos. The Taco Bell portion of meat per nacho bell grande is 3 ounces. This recipe is slightly meatier. While unit cost control is not an issue in this recipe, you don't want to overdo the toppings. In theory it is tempting to overflow nachos, but too much/many toppings is sickening.

7. If using shredded cheese, shred and sprinkle the cheese over the nachos and then place in the oven at 400 degrees until the cheese has melted. The Taco Bell portioning of nacho cheese on a nacho bell grande is 1 1/2 ounces. If using nacho cheese, heat the nacho cheese and then spread over the nachos.

8. Put sour cream on the nachos. The Taco Bell portion of sour cream is 3/4 ounce. Sprinkle the nachos with the tomatoes and chives. Serve with salsa, jalapenos, avocado, or whatever you feel like.

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