This Cheesy Gordita Crunch is a homemade version of a classic fast food favorite. A crispy taco shell is wrapped in a cheesy, fluffy tortilla, stuffed with taco meat, and topped with spicy ranch.
What is a cheesy gordita crunch?
A Cheesy Gordita Crunch is a Taco Bell classic! A hard shell taco is wrapped in a cheesy soft flour tortilla, stuffed with seasoned taco meat, and topped with spicy ranch and lettuce.
Why you’ll love it
- Fast Food at Home. Not only is this more nutritious than the fast-food version, it’s also way more delicious.
- Kid-Approved. What kid doesn’t love two tortillas (crunchy and soft) with extra cheese?!
- Customizable. Swap out the toppings and meat for a completely different flavor!
Ingredients
- Ground Beef – any ground beef such as 80/20 or 90/10 is fine. Ground chicken or turkey may also be used.
- Onion – yellow onion was used in the original recipe, but white or red onions are also fine.
- Taco Seasoning – keep it easy by using 2 (1.25 oz) packets of your favorite store-bought variety, or make your own homemade taco seasoning!
- Tortillas – use fajita size (6 inch) flour tortillas for the best results. Any brand that you enjoy is fine, but keep in mind that more budget-friendly brands tend to rip a bit easier.
- Cheese – I like a pre-shredded Mexican blend to keep things very quick and easy, but cheddar, monterey-jack, or pepper-jack would also be good.
- Hard Taco Shells – look for the nacho cheese variety for the best flavor! If you can’t find those, any hard shell taco is fine.
- Spicy Ranch – I think you can actually buy Taco Bell’s Spicy Ranch, but I love my homemade version!
- Shredded Lettuce – buy pre-shredded lettuce for easy prep, although you can absolutely shred your own, if preferred. I like iceberg for the crunchiest texture and fresh flavor.
How to make
- Cook ground beef, onion, and taco seasoning in a large non-stick skillet.
- Lay flour tortillas onto silicone mat lined baking sheets, sprinkle with cheese, then bake at 350 degrees F until the cheese has melted.
- Wrap the tortillas around the hard taco shells, then bake again to warm the taco shell.
- Spoon the meat evenly into each shell, top with spicy ranch, lettuce, and more cheese, then serve and enjoy.
Variations
- Make gluten-free. Use gluten-free tortillas and shells. Be sure to check the label on your taco seasoning as well.
- Make dairy-free. Use plant-based alternatives for the cheese and spicy ranch.
- Swap the sauce. If you’re not a fan of spicy ranch, I think these would be amazing with my cilantro lime sauce.
What to serve with a cheesy gordita crunch
Spicy ranch is a must for drizzling and dunking. I also love serving them next to some of my favorite Mexican inspired sides.
- Chips, Pico de Gallo, and Guacamole
- Air Fryer Tater Tots (drizzle them in queso and sour cream for a quick and easy Cheesy Fiesta Potatoes dupe)
- Instant Pot Spanish Rice
- Easy Black Beans
How to store
Leftover meat will last in an airtight container in the fridge for 3-4 days in the fridge or 2-3 months in the freezer. To enjoy again, thaw in the fridge, if frozen, then reheat on the stove or in the microwave.
Pro tip
I don’t recommend assembling all the tacos until you’re planning on eating them, because the hard taco shell will get soft. Store all the components separately.
– Jennifer
Cheesy Gordita Crunch
This Cheesy Gordita Crunch is a homemade version of a classic fast food favorite. A crispy taco shell is wrapped in a cheesy, fluffy tortilla, stuffed with taco meat, and topped with spicy ranch.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 10 tacos
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 2 pounds ground beef
- 1 yellow onion diced
- 2 (1.25 oz) packets taco seasoning
- 10 fajita size soft flour tortillas should be 6 inches
- 3 ⅓ cups shredded Mexican cheese plus more for serving, if desired
- 1 (5.4 oz) box nacho cheese flavored hard taco shells box should contain 10 shells
- Spicy Ranch for serving
- Shredded lettuce for serving
Instructions
- Preheat oven to 350 degrees.
- Place ground beef, onion, and taco seasoning into a large non-stick skillet and cook over medium heat, breaking up the meat as you go, until the beef is no longer pink and the onions are tender.
- Drain excess grease, taste and re-season, if necessary, then set aside.
- Line 2 baking sheets with silicone baking mats, lay 5 flour tortillas flat onto each baking sheet, then sprinkle 1/3 cup of cheese evenly on each tortilla.
- Bake tortillas in preheated oven for 3 minutes, or until the cheese has melted.
- Remove from the oven and working quickly, wrap the tortillas around the hard taco shells; the cheese should adhere the tortilla to the hard shell taco.
- Lay each wrapped taco shell on its side and bake for an additional 3 minutes to warm the hard shell taco, flipping halfway through.
- Spoon the meat evenly into each shell, top with spicy ranch, lettuce, and more cheese, then serve and enjoy.
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STORING
Room Temp:N/A
Refrigerator:3-4 Days (meat only)
Freezer:2-3 Months (meat only)
Reheat:Thaw, if frozen, then reheat meat on the stove or in the microwave
*Storage times may vary based on temperature and conditions
Notes
Nutritional information does not include spicy ranch.
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Nutrition Information
Nutrition Facts
Cheesy Gordita Crunch
Amount Per Serving (1 taco)
Calories 531 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 100mg33%
Sodium 1119mg49%
Potassium 358mg10%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 4g4%
Protein 28g56%
Vitamin A 913IU18%
Vitamin C 4mg5%
Calcium 321mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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