Craving the iconic Cheesy Gordita Crunch from Taco Bell? This homemade version is just as satisfying and even more flavorful. With a soft, cheesy gordita shell wrapped around a crunchy taco, this recipe brings the best of both worlds to your kitchen. Perfect for a family dinner or a fun taco night with friends, you’ll love making this at home!
Why You’ll Love This Cheesy Gordita Crunch
- Homemade Goodness: Fresh ingredients and homemade flavors beat fast food any day.
- Cheesy and Crunchy: The perfect blend of soft, cheesy gordita and crunchy taco shell.
- Customizable: Easy to tweak with your favorite toppings and ingredients.
- Quick and Easy: Simple steps and ready in no time.
Ingredients You’ll Need
- For the Gordita Shell:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm water
- 1/4 cup vegetable oil
- For the Taco Filling:
- 1 lb ground beef
- 1 packet of taco seasoning
- 1/2 cup water
- For Assembly:
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sour cream
- 1/2 cup shredded Mexican blend cheese
- 4 crunchy taco shells
- 4 tablespoons nacho cheese sauce
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How to Make Cheesy Gordita Crunch
1: Prepare the Gordita Shells
- In a large bowl, mix flour, baking powder, and salt.
- Add water and oil, and knead until smooth.
- Divide dough into 4 balls, roll each into a circle.
- Cook each gordita on a hot skillet until golden brown, about 2 minutes per side.
2: Cook the Taco Filling
- In a skillet, cook ground beef over medium heat until browned.
- Add taco seasoning and water. Simmer for 5 minutes.
3: Assemble the Cheesy Gordita Crunch
- Spread a tablespoon of nacho cheese sauce on each gordita shell.
- Place a crunchy taco shell in the center of each gordita.
- Fill the taco shells with the seasoned beef.
- Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Wrap the gordita around the crunchy taco shell.
4: Add the Final Touches
- Top with a dollop of sour cream and a sprinkle of Mexican blend cheese.
Variations and Tips
- Add Beans: For a vegetarian version, substitute ground beef with refried beans or black beans.
- Spicy Kick: Add jalapeños or a spicy salsa for extra heat.
- Extra Cheesy: Use a blend of different cheeses like Monterey Jack and mozzarella for more cheesy goodness.
How to Store Cheesy Gordita Crunch
- Refrigeration: Store leftover gordita shells and fillings separately in airtight containers. They will keep for up to 3 days.
- Reheating: Reheat the gordita shells in a skillet or microwave. Warm the taco filling on the stove or in the microwave before assembling.
