Look, I know trying to replicate Taco Bell food at home isn’t exactly normal.

But when did you ever hear me call myself normal? Never. That’s when.

So when I came across a woman on YouTube who had developed copycat Taco Bell recipes – and she had worked at Taco Bell for two years – well, that was all the street cred I needed to keep watching.

(In my AP Language class, I’d say she did a great job “developing ethos,” if you want a fancier term for it.)

At any rate, I was sold.

And when I saw she had a copycat version of my favorite entrée, Nachos Bel Grande, I knew I had to try it at home.

Even if it involved watering down refried beans. (It did.)

Even if it required purchasing “cheese” in a can. (It did.)

Even if it recommended boiling ground beef. (It did.)

While I acknowledge that the preparation methods were unconventional, I can also say the end result was absolutely worth it.
And the leftovers? As you might guess, the ingredients for a Taco Bell meal can take a lickin’ and keep on tickin’, as the old Timex commercials used to say.

My plate of nachos for lunch the next day wasn’t as pretty as my dinner the night before, but it was no less delicious. In fact, I may or may not already be plotting my next “fake-out” meal.

COPYCAT NACHOS BEL GRANDE

Ingredients:
1–2 pounds ground beef
2 cups water
1 packet taco seasoning per pound of beef
1 can refried beans, plus water to thin
1 bag tortilla chips (I recommend Tostitos Cantina Style; they’re the best dupe for Taco Bell’s)
1 (9-ounce) can jalapeño cheese dip, such as Frito’s
Sour cream
Chopped tomato

Instructions:
■ Place ground beef and at least 2 cups of water in a large saucepan. Stir to break up the meat. Bring water to a boil, stirring frequently. Allow meat to simmer until uniformly brown and broken into small pieces.
■ While the meat cooks, pour refried beans into a separate saucepan over low heat. Stir in water a few tablespoons at a time to thin; consistency should be like thick pancake batter. Taste and adjust with onion powder, garlic powder, and salt as desired.
■ When meat is cooked, drain it through a colander or sieve set over a mixing bowl. (Do not pour it down the sink! Once the drippings cool, skim off fat, discard, and pour the remaining water down the sink.) Return beef crumbles to the saucepan. Mix in taco seasoning, adding a tablespoon or two of the cooking liquids back if needed.
■ To build the nachos, place a handful of chips on a plate. Dollop refried beans, followed by beef and cheese dip. (Microwave cheese dip first if desired.) Top with sour cream and chopped tomato.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.