Description
Cheesy Gordita Crunch is a delightful fusion taco featuring a warm, cheesy flatbread wrapped around a crispy taco shell filled with seasoned ground beef, fresh vegetables, and a spicy ranch sauce. Perfect for a flavorful and satisfying meal, this recipe balances crunchy textures with creamy and zesty flavors for an impressive, homemade Tex-Mex treat.
Ingredients
Scale
For the Taco Filling
- 1 pound ground beef
- 1/2 onion, chopped
- 1 1/2 tablespoons taco seasoning
- 1/2 cup salsa
- 1/2 cup water
For the Tacos
- 8 flour tortillas (10-inch)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 crispy taco shells
Taco Fixings
- Shredded lettuce
- Diced tomatoes
- Chopped onions
- 2 limes, cut into wedges
Spicy Ranch Sauce
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce
Instructions
- Preheat and cook beef: Preheat the oven to 375°F (190°C). In a large skillet over medium heat, add the ground beef and chopped onion. Break up the meat with a spoon or spatula and cook until partially browned.
- Season beef mixture: Stir in the taco seasoning, salsa, and 1/2 cup water. Continue cooking, stirring occasionally, until the mixture thickens and the beef is fully cooked, about 5-7 minutes.
- Prepare tortillas with cheese and shells: Lay the flour tortillas flat on one or two baking sheets. Sprinkle shredded cheese evenly over each tortilla. Place one crispy taco shell on its side over half of each tortilla, covering the cheesy side.
- Initial bake: Bake in the preheated oven for 5 minutes, allowing the cheese to melt and the tortilla to warm.
- Fold tortillas: Remove baking sheets from the oven and carefully fold the exposed half of each tortilla over the taco shell so it wraps around the tacos.
- Second bake: Flip the folded tacos so they rest on the opposite side of the crispy shell. Return to the oven for another 3 minutes to crisp the outer tortilla slightly.
- Make spicy ranch sauce: In a small bowl, combine the ranch dressing with hot sauce, mixing well to create a spicy ranch dip.
- Assemble tacos: Fill each cheesy gordita shell with seasoned ground beef, additional shredded cheese if desired, shredded lettuce, diced tomatoes, chopped onions, and drizzle generously with the spicy ranch sauce. Serve with lime wedges on the side for squeezing over.
Notes
- For extra flavor, consider adding a sprinkle of chopped cilantro or a squeeze of fresh lime juice inside the tacos before serving.
- You can substitute ground beef with ground turkey or plant-based meat alternatives for a lighter option.
- Make sure the taco shells are placed on their sides over the tortillas to get the perfect gordita crunch texture.
- If you prefer a milder sauce, reduce the amount of hot sauce in the ranch dressing.
- These tacos are best enjoyed fresh but can be stored in the refrigerator for up to 2 days; reheat in the oven to retain crispiness.
