Category: Side Dishes & Salads

Spicy Barbecue-and-Bacon Baked Beans

It’s summer time. And summer is good. Summer is better, though, with a big ole plate of spicy barbecue-and-bacon baked beans. These are some of the most flavor-packed beans you’ll find. And talk about easy to make, too! It’s not quite as easy as open a bunch of cans and heat, but it’s close to being that easy. A little time in the oven and you’re ready to devour some tasty beans. Double, triple or quadruple the recipe and you’ve got a great dish for a picnic or family get-together!

Spicy Barbecue-and-Bacon Baked Beans

Much of the flavor in these spicy barbecue-and-bacon baked beans comes from the Ranch style beans. Then along comes a bit of jalapeno spiciness. And just a hint of sweetness. For the BBQ sauce I went with a nice hickory BBQ sauce to add a bit of that outdoorsy flavor.

Also try my peach BBQ beans.

Spicy Barbeque-and-Bacon Baked Beans
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5 from 1 vote

Spicy Barbecue-and-Bacon Baked Beans

Use a hickory BBQ sauce to add a bit of that outdoorsy flavor.
Course Side Dish
Cuisine American
Keyword baked beans, spicy
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 386kcal

Ingredients

Instructions

  • Cook the bacon until about 3/4ths done. I do this in an oven at 350 F for about 30 minutes, but you can also use a skillet on the stove top. Drain.
  • Preheat oven to 350 F.
  • Lightly grease a 9×9 casserole.
  • In a large bowl combine the beans, barbecue sauce, jalapeno, onion, brown sugar and mustard.
  • Stir in the bacon.
  • Pour mixture into the baking dish.
  • Bake 25 minutes or until bubbly hot and the onions are just tender.

Nutrition

Calories: 386kcal | Carbohydrates: 68g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 1223mg | Potassium: 743mg | Fiber: 8g | Sugar: 41g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.

Slow Cooked Jalapeno Corn

You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.

Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.

If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!

Also try my cedar planked sweet corn.

Slow Cooked Jalapeno Corn
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5 from 1 vote

Slow Cooked Jalapeno Corn

Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 223kcal
Author Based on a recipe from The Pioneer Woman

Ingredients

  • 24 ears fresh corn shucked and kernels cut from the cobs
  • 2 cups heavy cream
  • 2 sticks butter cubed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cloves garlic minced
  • 4 jalapenos sliced very thin

Instructions

  • Preheat the oven to 250 degrees F.
  • Place corn in a large disposable roasting pan.
  • Add remaining ingredients and stir.
  • Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
  • Stir before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries. Crispy fries. Spicy peppers, Smoky bacon.. Ooey-gooey cheese. I really don’t need anything else. Heck, serve it to me as dinner and I’m happy! Specially in my younger days, where I might have found myself at a sports bar or two, I’d call these fries dinner and then some!

Spicy Bacon Cheese Fries

Oh sure, you can make these spicy bacon cheese fries a hundred different other ways. You can add chili. Throw on some cheese curds. Squirt on some sour cream. Or you can keep them OG and just enjoy the heck out of a simple plate of fries!

I do strongly recommend that you hand grate or shred your cheeses in this and any other recipes. The difference is noticeable. There are no ingredients in there that keep the shredded cheeses from sticking. Those same ingredients also make it hard for the cheeses to melt.

I prefer to deep-fry my pre-made frozen fries. Yeah, you can bake them. But that takes longer and let’s face it, the fries never, ever come out quite as good as they do deep-fried. I don’t do it every day, mind you, but sometimes you gotta treat yourself!

Spicy Bacon Cheese Fries
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5 from 1 vote

Spicy Bacon Cheese Fries

Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries.
Course Appetizer
Cuisine American
Keyword bacon, cheesy, fries, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 418kcal
Author Inspired by a recipe from Just Putzing

Ingredients

  • 16 ounces frozen fries such as Ore-Ida
  • ½ cup Pepper Jack cheese grated
  • ½ cup Colby Jack cheese grated
  • 2 strips bacon cooked, crumbled
  • 1 large jalapeno sliced

Instructions

  • Cook fries per package instructions. I prefer to deep-fry mine.
  • Transfer fries to an oven-safe platter.
  • Sprinkle fries with the cheeses and crumbled bacon.
  • Put into the oven under a low-heat broiler for one minute to melt the cheese. Keep an eye on it and don't put the plate too close to the broiler.
  • Remove and garnish with jalapeno slices before serving.

Nutrition

Calories: 418kcal | Carbohydrates: 35g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 732mg | Potassium: 529mg | Fiber: 5g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 11mg | Calcium: 229mg | Iron: 2mg

Nutritional values are approximate.

Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but does not lack in taste. These herb roasted potatoes are a great go-to recipe. The potatoes have a wonderful light herb flavor. They’re creamy buttery inside (you can also use fingerling potatoes for even more buttery creaminess!). And they have one of my favorite things: crunchy skin.

Herb Roasted Potatoes

Make sure your potatoes are pretty much all equal in size when you make these herb roasted potatoes. You don’t want a bunch of big pieces mixed in with small ones or the cook times will vary. You’ll end up with big not-quite-done-potatoes and little over-done ones. You don’t want that. So if you have to, halve them or even quarter them to get them all the same sizes. You can also make this dish with either baby red potatoes or fingerlings.

I also like to make these potatoes on my grills, either gas or charcoal or even electric. I use a grill basket like this one. It makes cooking them super easy, and I don’t have to worry about anything falling between the grill grates. Clean-up is also super easy. Grill baskets are a win and a must-have for grilling!

Herb Roasted Potatoes
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5 from 1 vote

Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but not taste. These herb roasted potatoes are a great go-to recipe
Course Side
Cuisine American
Keyword roasted potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 92kcal
Author Based on a recipe from Life’s Ambrosia

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Rinse potatoes and pat dry.
  • In a medium bowl combine the remaining ingredients.
  • Add the potatoes and stir gently to coat.
  • Spray a baking sheet with non-stick spray or use a silpat.
  • Dump potatoes out onto the baking and sheet and spread out evenly.
  • Bake for 30 minutes or until the potatoes are tender and have a nice golden lightly crispy skin.

Nutrition

Calories: 92kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 482mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Copycat Freddy’s Fry Seasoning

One of my favorite side dishes to make are crispy homemade French fries. The thin ones. The kind with crunch on the outside and fluffy yummy inside. I like to season my fries with something tasty, something a bit different than salt and pepper or adobo seasoning (actually a big favorite of mine). This copycat Freddy’s fry seasoning is perfect on hot-out-the-fryer fries. I mean like crazy good. The added sweetness and earthiness of the seasoning adds a totally different flavor than if I’d just used salt and pepper. I go heavy on this seasoning, it’s really flavorful!

Copycat Freddy's Fry Seasoning

There’s only one thing I’d do differently next time I make this copycat Freddy’s fry seasoning: make a bunch more. It’s great on burgers. Baked potatoes. Cottage cheese. Just about anywhere that you think you should be using salt and pepper, use this instead.

I didn’t have turmeric on hand the first time I made this. A good substitute is dry mustard, which is what I went with. It’s a perfect replacement. You can also use cumin if you don’t have turmeric, but I’d use a bit less than the recipe calls for for the turmeric.

If I make a big batch of seasoning I like to keep it in these big spice bottles. I use blue painters tape to write the contents on the bottles. The tape comes off easily when if used up the seasoning!

Also try my copycat Freddy’s burger seasoning.

Copycat Freddy's Fry Seasoning
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5 from 2 votes

Copycat Freddy’s Fry Seasoning

This fry seasoning is perfect on hot-out-the-fryer fries.
Course Seasoning
Cuisine American
Keyword French fry, seasoning
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 56kcal

Ingredients

Instructions

  • Combine all ingredients.
  • Keep in an air-tight container until ready to use.
  • To serve, sprinkle on freshly-fried or baked fries and toss gently to season evenly.

Nutrition

Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5817mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries. Making delicious crispy fries using a Fry Daddy Fryer takes just a little bit of time and just a handful of ingredients. The end result is mouth-wateringly good and hard to resist. Most double-fried recipes require two different cooking temperatures. But, you can’t adjust the temperature on a Fry Daddy. Don’t let that worry you. These will be the best fries you’ve made. Or had.

Crispy Fries using a Fry Daddy Fryer

There are two key steps to making sure these crispy fries using the Fry Daddy Fryer come out perfectly. First, make sure you rinse the raw potatoes in cold water and keep rinsing until the water is clear. You want all that starch gone, as if you’re making rice. Second, let the fries come to room temperature (or near it) before the second frying.

The fries will crisp up just a bit more after they come out of the fryer so it’s ok to remove them just before you think they’re like you want them. It’s not critical, but after doing these a time or too you’ll get the timing for what’s best for you. Don’t worry, they’ll be great no matter what!

You’ll want to dip your fries in my copycat Freddy’s fry sauce, for sure!

Crispy Fries using a Fry Daddy Fryer
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5 from 1 vote

Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries.
Course Side
Cuisine American
Keyword deep-fried, fries
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 2148kcal

Equipment

Ingredients

  • 4 medium Russet potatoes cleaned, peeled if desired
  • 4 cups oil for frying
  • kosher salt or your favorite fry seasoning, to taste

Instructions

  • Fill a large bowl with cold water.
  • Slice the potatoes into thin, 1/8"-1/4" sticks. Try to keep them the same thickness.
  • Place fries into the water. Add more water if needed to keep them full submerged.
  • Add the oil to the fryer and plug it in according to the manufacturer's instructions.
  • Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
  • Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
  • Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
  • Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
  • Let the fries cool to room temperature, about 10 minutes.
  • Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I've found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you're just crisping them up and giving them some color so a little extra potatoes in there isn't going to hurt. Just don't over-fill the fryer.
  • Remove the fries to the wire rack again to drain. Season well with salt. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the salt, and toss to season evenly.
  • Serve immediately.

Nutrition

Calories: 2148kcal | Carbohydrates: 38g | Protein: 5g | Fat: 224g | Saturated Fat: 17g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 142g | Trans Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Sweet and Sassy Red Potato Salad

If you put a paper plate loaded with fried chicken and this sweet and sassy red potato salad in front of me I’d honestly go for the potato salad first. And that’s saying a lot, because I love fried chicken almost more than anything. This salad is different, mostly thanks to the addition of pickle juice in the dressing. That pickle edge take this dish from great to amazing.

Sweet and Sassy Red Potato Salad

This sweet and sassy red potato salad would be the perfect side dish for a family get together, potluck, or just a good old fashioned picnic. It travels well and tastes amazing. It’s perfect cold, and just as good (if not a tad better) served warm. You can’t go wrong with it.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

I don’t like to boil my potatoes when making potato salad. I don’t like them little taters rolling around in the hot water, bumping each other, scraping each other’s skin off (yikes, that sounds even worse than I thought). Instead, I prefer to steam them. So I load up a steam basket, put it above a pot of slowly boiling water, and let it steam until the potatoes are just tender. The skins are left perfectly intact.

Sweet and Sassy Red Potato Salad
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5 from 1 vote

Sweet and Sassy Red Potato Salad

If you put a paper plate loaded with fried chicken and this sweet and sassy potato salad in front of me I'd honestly go for the potato salad first.
Course Side
Cuisine American
Keyword potato salad, spicy, sweet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Calories 177kcal

Ingredients

For the salad

  • 2 pounds small red potatoes
  • 2 large eggs
  • ½ cup sweet pickles chopped fine
  • ½ cup sweet onions chopped fine
  • ¼ cup celery chopped fine
  • ¼ cup fresh chives chopped fine, divided

For the dressing

Instructions

For the salad

  • Steam or boil the potatoes until done. I prefer steaming them because it keeps the skins intact. Do not peel. Let the potatoes cool and cut into quarters.
  • Meanwhile, hard-boil and peel the eggs. Chop fine.
  • In a large bowl, gently combine the potato quarters, pickles, eggs, onion, celery and most of the chives (reserving some for garnish later).
  • Prepare the dressing (see below) and pour over the potato mixture. Gently stir with a spatula.
  • Serve warm or refrigerate for at least an hour if serving cold. Serve garnished with remaining chives.

For the dressing

  • In a medium bowl, whisk together the mayo, Dijon, pickle juice, and vinegar.
  • Add salt and pepper to taste and stir.
  • If the dressing is too thick add a bit more pickle juice and stir.

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 413mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.4mg

Nutritional values are approximate.

Roasted Hatch Chile Slaw

I picked up a case of Hatch chiles once they were in season last summer. I ended up roasting most of them. They freeze really well, which is great because I can then use them throughout the rest of the year, in everything from sauces to slaws. Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.

Roasted Hatch Chile Slaw

Not everyone has access to fresh Hatch chiles (which is kind of sad, really, because I’ve really fallen in love with cooking with them). You can substitute canned chopped green chiles, or green bell pepper if prefer. Of course you can’t call it roasted Hatch chile slaw if you !

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

To roast the pepper a grill is best, but you can also throw them on a pan under the broiler, turning often, until the skin is nice and charred. Place in a bowl, covered, for 15 minutes then remove the charred skin. Don’t place the roasted peppers under running water, that’ll wash away some of that great roasted flavor.

Roasted Hatch Chile Slaw
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4 from 1 vote

Roasted Hatch Chile Slaw

Roasted Hatch chile slaw is a sweeter, more mellow version of my roasted poblano slaw. The Hatch chiles add such a great mild chile pepper flavor without a spicy kick. Now, if you prefer spiciness, add a minced jalapeno or two or three.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 69kcal
Author Mike

Ingredients

  • 2 Hatch chiles if you can’t find any, substitute a 4 ounce can of roasted green chiles and skip the roasting step
  • ½ medium green cabbage shredded
  • ¼ cup cilantro chopped
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • 2 teaspoons hot sauce
  • 2 tablespoons lime juice you might want a bit more
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Crumbled Cotija cheese for topping (or substitute crumbled Feta), optional

Instructions

  • Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
  • Place the chiles, cabbage and cilantro into a large bowl. Combine.
  • In a small bowl, whisk the remaining ingredients not including the cheese.
  • Pour over the slaw mixture.
  • Serve topped with the cheese if using.

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 158mg | Fiber: 3g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

Pimento Cheese Grits

I find myself making more and more dishes from Chef Vivian Howard’s book, Deep Run Roots. Her southern-inspired recipes are packed with flavor and tradition. I made a big batch of Chef Howard’s pimento cheese, which by itself is insanely good. Half went for sandwiches while the other half ended up in these delicious pimento cheese grits. Creamy and yummy. I love grits. Adding pimento cheese to them makes me love them even more. I didn’t think that was possible.

Pimento Cheese Grits

I use corn grits polenta from Bob’s Mill. They cook up in about 30 minutes and always have the perfect texture and flavor, great for pimento cheese grits. You can substitute quick-cooking grits in a pinch. They only take about 5 minutes.

Also try my cheddar Ranch grits.

Pimento Cheese Grits
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5 from 1 vote

Pimento Cheese Grits

Creamy and yummy. I love grits. Adding pimento cheese to them makes me love them even more. I didn’t think that was possible.
Course Main or Side
Cuisine American
Keyword grits, pimento cheese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 674kcal
Author Based on a recipe from Chef Vivian Howard’s Deep Run Roots

Ingredients

For the pimento cheese grits

  • 1 cup grits
  • 2 teaspoons unsalted butter
  • 1 ½ cups pimento cheese from below

For the pimento cheese (makes enough for 3 batches of grits)

  • 2 cups extra sharp cheddar cheese shredded
  • 2 cups white cheddar cheese shredded
  • ½ cup pimentos drained
  • ⅓ cup crushed tomatoes canned, drained (I used fire-roasted tomatoes)
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • ¼ teaspoon hot sauce or more
  • ½ teaspoon Kosher salt

Instructions

For the pimento cheese grits

  • Cook the grits per package instructions.
  • Add butter and melt.
  • Fold in the pimento cheese and heat until melted. Serve.

For the pimento cheese

  • Place all but the salt into a mixer with the blade attachment. Process for 30 seconds.
  • Add salt to taste and process 10 more seconds.

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 22g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1362mg | Potassium: 182mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 19mg | Calcium: 770mg | Iron: 1mg

Nutritional values are approximate.

Copycat Taco Bell Nacho Fries

Who wants boring frozen fries? Not me! Not you! In just minutes you can transform that bag of sadness into something great with this copycat Taco Bell Nacho fries. Spicy (as spicy as you want) seasoning that’ll wake you up and make you forget those tasteless fries of yesterday. And the cheese sauce! Oh my! Double the recipe and you’ll thank me, because you seriously cannot get too much of the sauce on your fries!

Copycat Taco Bell Nacho Fries

For my copycat Taco Bell nacho fries I used crinkle fries. That’s not what you’ll get at the fast food joint. Why did I commit such a heinous crime? Well, those crinkles hold more cheese sauce and the cheese sauce is yummy! Old school skinny fries aren’t going to give the glorious sauce as much to cling to. Go crinkle and get happy, I say!

I admit that at first, I was pretty sure I didn’t want or need an air fryer. Heck, I can bake my fries in my oven. I can cook my wings on my grill. Yes, I made a lot of excuses for not getting one. Well, the neighbor gave me one of her old ones and I’ve never looked back! I used to to cook these copycat Taco Bell nacho fries!

I use a pretty straight-forward air fryer, that doesn’t have a lot of bells (ok, it has a bell for when the timer goes off!) and whistles. It gets the job done.

Also try my spicy bacon cheese fries.

Copycat Taco Bell Nacho Fries
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5 from 1 vote

Copycat Taco Bell Nacho Fries

The most addicting fries around.
Course Side Dish or Appetizer
Cuisine American
Keyword copycat, fries, Taco Bell
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 125kcal

Ingredients

For the seasoning

For the cheese sauce

For the fries

  • 2 pounds Ore-Ida Golden Fries frozen French fries or your favorite kind

Instructions

For the fries

  • Prepare the fries according to the bag. I recommend making them in an air fryer or deep fryer to get them good and crunchy. While the fries are cooking, making the seasoning and sauce.
  • Transfer the cooked fries to a large bowl and sprinkle with the seasoning blend (using however much or little as you want, you might have leftover seasoning). Toss lightly to coat. Serve with the warm cheese sauce on the side.

For the seasoning

  • Combine the ingredients in a small bowl. I like to put them in a resealable container, close the lid, and shake gently to combine.

For the cheese sauce

  • Heat a small saucepan over medium-low heat. Add the cheese and heat through. Whisk in the remaining ingredients. Keep warm until needed, stirring occasionally.

Nutrition

Calories: 125kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 32mg | Sodium: 1429mg | Potassium: 147mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 0.2mg

Nutritional values are approximate.