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Cheesy Gordita Crunch

By Britney
Prep: 15 minutes
Cook: 15 minutes
Servings: 6
up close photo of cheesy gordita tacos on a wooden board topped with lettuce, cheese, cilantro, and ranch sauce.
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Cheesy Gordita Crunch is a Taco Bell favorite, but this homemade copycat version takes it up a notch. With warm tortillas wrapped around crunchy tacos, a delicious cheese blend, savory ground beef, and a spicy ranch sauce, it's even better than the original!

Equipment

  • Mixng Bowl
  • Skillet
  • Wooden Spoon or Spatula
  • Baking Sheet
  • Small Whisk or fork
  • Grater
  • Cutting board
  • Tongs
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Ingredients 

  • 1 tbsp Olive Oil
  • 1 lb Ground Beef
  • 1/2 White Onion, (diced)
  • 2 tbsp Taco Seasoning OR 2 Packets Sazon
  • 1/2 cup Beef Broth
  • 2 tsp Cornstarch
  • 1 cloves Garlic , (minced)
  • 2 cups Mexican Cheese Blend, shredded
  • 6-8 Soft Taco Shells
  • 6-8 Hard Taco Shells
  • 1 1/2 cup Romaine Lettuce
  • 2 Limes, (cut in half)
  • 1/4 cup Cilantro, (diced)

Spicy Ranch Sauce

  • 1/2 cup Greek Yogurt
  • 2 tbsp Mayo
  • 2 tbsp hot sauce
  • 1 tbsp Parsley, (diced)
  • 2 cloves Garlic, (diced)
  • 2 tbsp Chives, (diced)
  • 1 tbsp Dill, (diced)
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper
  • 2 Limes, (zest and squeezed)
  • 2 tbsp Milk

Instructions 

  • Preheat the oven to 400 degrees F.
  • Make the spicy ranch sauce by mixing together all of the sauce ingredients in a bowl.
  • Add olive oil to a skillet over medium heat. Add ground beef and onion and cook until the meat is no longer pink. Be sure to break up the meat.
  • Mix together beef broth and corn starch in a small bowl.
  • Add taco seasoning, beef broth mixture, and diced garlic. Reduce heat to low and simmer for about 5-8 minutes, until the sauce thickens.
  • Lay tortillas onto a baking sheet. Drizzle with a little olive oil, then add the Mexican cheese blend on top. Bake for 5 minutes, until the cheese is melted.
  • Place the hard shell onto the tortilla on its side, then wrapping the tortilla with the soft shell. Bake for an additional 3 minutes.
  • Add ground beef into the shells, top with the spicy ranch sauce, and top with shredded lettuce, lime juice, cheddar cheese, and cilantro.

Notes

  • Preheat your oven for the perfect crunch. Before assembling your tacos, heat the tortillas and shells in the oven to ensure the double-layered shell has that perfect crispy texture.
  • Customize your spice level with the sauce. If you prefer more heat, add extra cayenne or hot sauce to the spicy ranch, or cool it down by using less or switching to a milder sauce.
  • Don’t overfill the tacos. Overstuffing the shells can make them harder to eat and cause them to break. Stick to moderate amounts of filling for the best bite.
  • Make the sauce ahead of time for better flavor. Preparing the spicy ranch in advance allows the flavors to meld together, making it even more delicious when you're ready to serve.

Nutrition

Calories: 565kcal, Carbohydrates: 31g, Protein: 28g, Fat: 37g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 765mg, Potassium: 455mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1524IU, Vitamin C: 20mg, Calcium: 363mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!