In a small bowl, combine all the fry seasoning ingredients and whisk to combine. Set aside.

Fill a large saucepan with water and season generously with salt. Bring to a boil over medium-high heat.

Line a baking sheet with paper towels and set aside.

Add the potatoes to the boiling water and cook until they’re softened on the outside but not cooked all the way through and still crunchy on the inside, 3-5 minutes. Drain and place the potatoes onto the prepared baking sheet. Refrigerate until the potatoes are completely chilled and dried.

Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.

In a large bowl, whisk together the flour, salt, msg, smoked paprika, onion powder, cumin, garlic powder, and cayenne. Whisk in the cold water until completely smooth. If the batter is too thick, gradually add more water to loosen.

Remove to a separate cooling rack-lined baking sheet to drain off excess batter.

In batches, carefully add the potatoes to the hot oil, and fry for about 3-5 minutes until golden brown and crispy. Remove from the oil onto the prepared baking sheet. Season immediately with the fry seasoning.

In a medium saucepan over medium heat, add the butter and melt. Whisk in the flour, stirring often, and cook for 45 seconds to create a roux.

Add the heavy cream and milk. Whisk together until heated and beginning to thicken. If the sauce gets too thick, you can add a splash of more milk as needed. Season with black pepper, cumin, cayenne, and smoked paprika. Whisk together until combined.

Add the American and cheddar cheeses and whisk until completely melted, adding more milk, as needed, if the sauce becomes too thick and pasty. Add the gruyere cheese and whisk until smooth, glossy and luxurious. Season, to taste, with salt. Add a pinch of Doritos powder and whisk to combine. Keep warm until ready to serve.

In a small bowl whisk together the mayonnaise, Valentina hot sauce, ancho powder, and garlic powder. Season, to taste, with salt and pepper. Whisk until combined and reserve.

Into a shallow serving bowl place a generous handful, or two, of seasoned Taco Bell fries. Pour as much nacho cheese sauce as desired over the top. Top with a heaping spoonful of Taco Bell beef. Add a dollop of sour cream with a sprinkling of French fry seasoning on top to garnish. Top with dollops of spicy mayonnaise. Finish with a garnish of tomatoes, avocado, cilantro leaves and crumbled cotija. Serve immediately.