Cheesy Gordita Crunch Recipe

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

MORE RECIPES: Chicken Tetrazzini & Spaghetti with Roasted Eggplant Purée

How to Make Cheesy Gordita Crunch

1: Prepare the Gordita Shells

1. In a large bowl, mix flour, baking powder, and salt.
2. Add water and oil, and knead until smooth.
3. Divide dough into 4 balls, roll each into a circle.
4. Cook each gordita on a hot skillet until golden brown, about 2 minutes per side.

2: Cook the Taco Filling

1. In a skillet, cook ground beef over medium heat until browned.
2. Add taco seasoning and water. Simmer for 5 minutes.

3: Assemble the Cheesy Gordita Crunch

1. Spread a tablespoon of nacho cheese sauce on each gordita shell.
2. Place a crunchy taco shell in the center of each gordita.
3. Fill the taco shells with the seasoned beef.
4. Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
5. Wrap the gordita around the crunchy taco shell.

4: Add the Final Touches

1. 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.

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