Taco Bell should pepper all of its meals with jalapenos.
As a general rule, the zesty peppers make everything better. I've been privately extolling their value on subs for a while now (They're particularly good on Subway's Spicy Italian) but have never witnessed them on a Taco Bell creation.
That changed with the Volcano Nachos. They have a bunch of jalapenos, and it's to their benefit.
Loyal readers will remember the lukewarm reception I gave the disappointingly bland Volcano Taco last year. You'll also remember the thrust of my Furlough Friday feature highlighting Triple Layer Nachos -- good, but not overwhelmingly filling or shockingly tasty. Nothing in my experiences with those dishes led me to believe that combining them would result in anything more than continued mediocrity.
That's because they didn't have jalapenos. The Volcano Nachos, which Taco Bell claims have some sort of "lava sauce" on them, wouldn't be spicy without the peppers. Yet because of the peppers, they pack a decent amount of zing. Not enough to force you to take a drink, but enough to make you do a double take and check to make sure you really are eating Taco Bell.
Aside from the peppers, the nachos are also very filling. They have a bit of seasoned beef, some nacho cheese, tortilla strips, a dollop of sour cream and a liberal amount of refried beans. Plus there are plenty of them in Taco Bell's little plastic tray.
My only real criticism of them is that they don't possess the constitution to be buried under so many layers of saturating food. By the time I'd reached the bottom layers of my nachos they were flat out soggy. Let me tell you, it's impossible to dip up any refried beans with a limp nacho chip.
So grab a fork and enjoy all the soggy heat Volcano Nachos have to offer. Four sporks out of five and chalk the good rating up to the peppers.
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