This is the perfect Cheesy Gordita Crunch Recipe, just like the one found at Taco Bell! It’s a hard shell taco wrapped in a tortilla stuffed with cheese.
This is just perfect for Taco Tuesday or any night you’re craving something a little indulgent! These tacos are easy to make and fun to customize with your favourite toppings!
Why you’ll love this recipe
- Perfect copycat: It tastes just like the version you’d get at Taco Bell, but with fewer calories.
- Easy to customize: Try different fillings, toppings and sauces!
Ingredients and substitutions
- Extra-lean ground beef – ground chicken or turkey would also work.
- Taco seasoning – if you don’t have taco seasoning, you can make your own.
- Hard taco shells – the hard taco shell adds the crunch to this recipe, but you can create your own hard taco shell from a regular corn tortilla.
- Cheddar cheese – cheddar cheese will give you the authentic Taco Bell taste but Tex Mex blend, or another grated cheese of your choice will work.
- Mini flour tortillas – you could also try using flatbread or corn tortillas.
- Iceberg lettuce – the iceberg lettuce will add the fresh crunch to the tacos but if you are in a pinch you can use chopped romaine lettuce.
Spicy ranch sauce
- Sour cream – you could also just use ranch dressing instead of making your own sauce.
- Ranch seasoning – use a store bought ranch seasoning blend or make your own by combining dried parsley, onion flakes, garlic powder, dill, salt and pepper.
- Hot sauce – opt for a pepper hot sauce like Tabasco, Frank’s or Cholula.
How to make a cheesy gordita crunch
Step 1: Brown the ground beef.
Fry the ground beef.
Step 2: Make the sauce.
Mix the sour cream with the ranch seasoning and hot sauce.
Step 3: Melt the cheese.
Divide the cheese over the tortillas, then bake until the cheese starts to melt.
Step 4: Add the beef to the hard shells.
Divide the ground beef among the shells and set aside.
Step 5: Wrap the hard shells in the soft shells.
Wrap the flour tortillas around the hard taco shells.
Step 6: Assemble and serve!
Add spicy ranch, lettuce, and more cheese to tacos. Serve and enjoy!
Tips & Variations
Here are some easy tips to help your gorditas turn out just right, and just the way you like them!
- Warm the tortillas first: It makes them more flexible and easier to layer without tearing.
- Toast for extra crunch: Lightly crisp the outer tortilla in a skillet or air fryer to mimic that classic texture.
- Make your own seasoning: You can use a store-bought blend or make your own taco seasoning for the tastiest beef.
- Add more toppings: Top your gordita with your favorite toppings like guacamole, jalapenos, salsa, black beans, bell peppers and more.
- Use the right cheese: I like using cheddar cheese, but you can use a three-cheese blend or Tex Mex. No matter what kind of cheese you use, I’d suggest hand-grating it for the best melt.
Frequently asked questions
What is a Cheesy Gordita Crunch made of?
It’s a layered taco with a crunchy shell inside a warm soft flatbread, held together by melted cheese and filled with seasoned beef, lettuce and spicy ranch sauce.
Can I make this vegetarian?
Absolutely! Use a plant-based ground meat alternative or swap in black beans or lentils for a meat-free version.
What other fillings work in this recipe?
Try shredded chicken, pulled pork, sautéed veggies or even leftover steak to mix things up.
What to serve with this dish
These cheesy gorditas are super satisfying on their own, but if you’re looking to complete the meal, here are a few great sides to serve with them:
- Air fryer sweet potato fries
- Guacamole, salsa or pico de gallo
- Black beans or refried beans
- Street corn off the cob
Storing and reheating
- Store: Keep all components in separate airtight containers in the fridge for up to 3 days.
- Reheat: Warm the meat in the microwave or a skillet. Assemble and heat the wrap in a skillet or air fryer until the cheese melts and the shell is crisp.
- Freeze and reheat from frozen: Freeze cooked meat for up to 3 months. Thaw overnight in the fridge, then reheat and assemble fresh.
Meal prep tools
- I get all my free-range beef from Butcher Box, conveniently delivered to me frozen.
- Freeze any leftover beef in glass meal prep bowls for up to 3 months.
- Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!
Cheesy Gordita Crunch Recipe
Ingredients
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- Salt & pepper to taste
- 4 hard taco shells
- 1 cup grated cheddar cheese, divided (plus more for serving)
- 4 mini flour tortillas
- 1 cup iceberg lettuce
Spicy ranch sauce
- 1/2 cup sour cream
- 2 tsp ranch seasoning
- 1/2 tsp hot sauce (such as tabasco)
Instructions
- Preheat oven to 400 F. Heat a large skillet over high heat, breaking up ground beef with a spoon and seasoning with salt & pepper. Add taco seasoning and cook for 10 minutes until fully cooked.
- Meanwhile, mix sour cream with ranch seasoning and hot sauce. Divide taco meat among hard taco shells and set aside.
- Divide cheese overtop of tortillas, then bake in the oven for 5 minutes until cheese has started to melt. Remove from oven, then wrap around hard taco shells, pressing gently.
- Add spicy ranch sauce to tacos, followed by lettuce and a tiny bit more cheese. Serve and enjoy!
Video
Notes
Nutrition
Comments & Reviews
Down says
I made these last night, and they came out so perfectly, I wanted to thank you. I used 80/20 beef, drained, threw in a packet of store bought taco seasoning, 1 minute high heat, 12 minutes low, put the meat into a rice cooker to stay warm for a couple hours, so I wasn’t rushed at dinner time. Had to cut down my tortillas so they weren’t overhanging the hard taco shells. Invested in some taco holders, lol. These came out great, ate too many. Thanks again for the inspiration.
Taylor Stinson says
I’m so happy you enjoyed 🙂
Tay says
These were sooo yummy! I used the taco bell mild seasoning and added a mix of cheddar cheese and Monterey Jack cheese and topped with the Taco Bell fire sauce
Taylor Stinson says
I’m so happy you enjoyed!
Francine says
What kind of flat bread does this recipe use? Tortilla is too thin
Taylor Stinson says
It is actually a flour tortilla as the recipe states. It’s not too thin by the time you add the cheese.
Francine says
Thank you!
Jess says
How much dried Buttermilk powder or nutritional yeast do you add to the Spicy ranch sauce?
Taylor Stinson says
You don’t need to add it as the dried ranch seasoning covers it. But if you’re looking to replace it, you can add 2 tsp.