An order cost me $4.99.
The new Chile Verde Sauce was actually pretty spicy with a medium lingering heat. It was creamy and slightly tangy with a hint of cilantro to it. The green color offered a somewhat startling pastel lime color that made for a welcome addition to the typical brown, yellow, red, and orange that makes up much of Taco Bell's color palette.
Besides the new sauce, the Fiesta strips were the other notable topping for the Steak Chile Verde Nacho Fries as the rest of the ingredients can be found in almost every iteration of topped Nacho Fries that Taco Bell has put out. While the crunch of Fiesta strips typically doesn't hold up well in the steamy confines of a burrito, they stayed quite crunchy in the slightly less steamy interior of a lidded tray of nacho fries.
Unfortunately, the fries themselves ended up fairly soft in the same tray but provided the requisite slightly seasoned, fried potato flavor. However, the Fiesta strips made up for the lack of crunch/crispiness from the fries, while also adding some notes of fried corn.
The nacho cheese presented a mild cheese flavor with some extra texture from the shredded 3-cheese blend. The sour cream was a bit of a headscratcher as the Chile Verde Sauce already provided similar tangy and creamy notes to go along with its extra flavor and heat.
The steak was good for a lightly seasoned beefy flavor and was tender but was more like braised beef (or maybe like rehydrated jerky) than steak. There were only a few slices to go around.
Overall, Taco Bell's Steak Chile Verde Nacho Fries made for a very familiar take on Taco Bell's topped Nacho Fries but managed to provide some enjoyable tweaks with the new Chile Verde Sauce and crunch Fiesta strips.
Nutritional Info - Taco Bell Steak Chile Verde Fries
Calories - 550 (from Fat - 310)
Fat - 34g (Saturated Fat - 6g)
Sodium - 1220mg
Carbs - 44g (Sugar - 3g)
Protein - 15g
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