TACO BELL, Nachos
Whole food · Fast Foods
Photo: Wikipedia
Taco Bell Nachos are a pile of crispy corn tortilla chips smothered in a warm, gooey nacho cheese sauce. The texture is a satisfying crunch against the smooth, salty cheese, making for a classic, indulgent snack. Nutritionally, they are a high-carb, high-fat item with modest protein, delivering a significant calorie load in a small serving.
Calorie split: 5% protein · 40% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People love them for the irresistible combination of salty, savory cheese and the satisfying crunch of the chips. They are a go-to comfort food and a social snack, perfect for sharing at gatherings or enjoying as a quick treat.
⚠️ Watch-outs & how to enjoy it better
The high sodium and saturated fat content can be a concern for heart health, and the refined carbs may cause blood-sugar spikes. To counteract, pair with a side of black beans or grilled chicken for protein and fiber, practice portion control by sharing, and drink water to help manage sodium intake.
Key benefits
- Quick source of energy from carbohydrates
- Provides some dietary fiber from corn chips
- Contains calcium from the cheese sauce
- Convenient and widely available snack
- Can be a base for adding protein and vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'nacho' was invented in 1943 by Ignacio 'Nacho' Anaya, who improvised a dish for a group of American soldiers' wives at his restaurant in Piedras Negras, Mexico.
Full nutrition (USDA data · scales with serving)
| Water | 37.4 g |
| Energy | 350 kcal |
| Energy | 1466 kj |
| Protein | 4.3 g |
| Total lipid (fat) | 21.5 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 34.9 g |
| Fiber, total dietary | 3.2 g |
| Total Sugars | 2.2 g |
| Sucrose | 0.53 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 1.6 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 28.3 g |
| Calcium, Ca | 63.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 42.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 362 mg |
| Sodium, Na | 313 mg |
| Zinc, Zn | 0.86 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.19 mg |
| Selenium, Se | 8.6 ug |
| Thiamin | 0.12 mg |
| Riboflavin | 0.13 mg |
| Niacin | 0.63 mg |
| Pantothenic acid | 0.38 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 10.0 ug |
| Folate, food | 10.0 ug |
| Vitamin B-12 | 0.07 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 21.0 iu |
| Lycopene | 1.0 ug |
| Lutein + zeaxanthin | 9.0 ug |
| Vitamin E (alpha-tocopherol) | 4.1 mg |
| Tocopherol, beta | 0.08 mg |
| Tocopherol, gamma | 6.5 mg |
| Tocopherol, delta | 0.22 mg |
| Tocotrienol, beta | 0.42 mg |
| Vitamin K (phylloquinone) | 7.5 ug |
| Vitamin K (Dihydrophylloquinone) | 56.4 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.07 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.49 g |
| SFA 20:0 | 0.13 g |
| SFA 22:0 | 0.07 g |
| SFA 24:0 | 0.04 g |
| Fatty acids, total monounsaturated | 14.0 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 16:1 c | 0.06 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 13.7 g |
| MUFA 18:1 c | 13.6 g |
| MUFA 20:1 | 0.28 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 5.0 g |
| PUFA 18:2 | 4.4 g |
| PUFA 18:2 n-6 c,c | 4.3 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.65 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.62 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.16 g |
| Isoleucine | 0.19 g |
| Leucine | 0.52 g |
| Lysine | 0.16 g |
| Methionine | 0.09 g |
| Phenylalanine | 0.23 g |
| Tyrosine | 0.14 g |
| Valine | 0.25 g |
| Arginine | 0.21 g |
| Histidine | 0.14 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.34 g |
| Glutamic acid | 0.92 g |
| Glycine | 0.15 g |
| Proline | 0.53 g |
| Serine | 0.22 g |
| Hydroxyproline | 0.00 g |
FAQ
Are Taco Bell Nachos gluten-free?
The corn tortilla chips themselves are typically gluten-free, but cross-contamination is possible in a shared kitchen. The cheese sauce and other toppings may contain gluten-derived additives. Always check the latest allergen information from Taco Bell for specific items.
How can I make a healthier version at home?
Use baked or air-fried corn tortilla chips, top with a homemade cheese sauce using real cheese and milk, and load up on fresh toppings like diced tomatoes, onions, jalapeños, and a scoop of black beans or shredded chicken for added protein and fiber.
Why do my nachos get soggy so quickly?
The moisture from toppings like cheese sauce, salsa, and sour cream softens the chips. To prevent this, serve the chips on a plate and add hot toppings just before eating, or use a tiered serving tray to keep components separate until the last moment.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.50 kcal/g · 5% calories from protein · 3.2 g fiber · 2.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.