Terrific Taco Tuesday April 16 2024
Taco Bell Cheesy Gordita Crunch Copycat
Follow this copycat Taco Bell cheesy Gordita crunch recipe for a version that’s better than Taco Bell’s. Like the original, it’s loaded with beef, cheese, and seasonings and has an outside that packs a crunch; only it’s homemade!
CourseMain Course
CuisineMexican
Keywordcheesy gordita crunch, taco bell copycat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Gorditas
Calories 456kcal
Equipment
Measuring cups and spoons
Sharp knife
cutting board
large skillet
wooden spoon
mixing bowl
Cheese grater
rimmed baking sheet
mixing bowl
Whisk
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Ingredients
1 lb ground beef
6 Hard Taco Shells
6 Gordita Flour Tortillas
1 cup shredded cheddar cheese or 8 oz
1 cup shredded iceberg lettuce
1 tomato diced
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Copycat Taco Bell Taco Seasoning
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon coriander
½ teaspoon garlic powder
½ teaspoon minced onion
¼ teaspoon sugar
Jalapeno Ranch Sauce Ingredients
½ cup sour cream
¼ cup mayonnaise
1 tablespoon hot sauce
½ teaspoon garlic powder
1 teaspoon dried dill weed
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon dried parsley
¼ teaspoon kosher salt
Instructions
Preheat the oven to 375*
Heat a skillet over medium high heat. Add olive oil and swirl to coat the pan. Add the ground beef and break apart. Once halfway cooked, stir in the taco seasoning. Remove from heat and place into a bowl.
Lay gorditas out on a rimmed baking sheet. Cover each evenly with shredded cheddar cheese and place into the oven to melt for 4 minutes.
Prepare the spicy ranch while the cheese is melting. Add all ingredients to a mixing bowl and whisk well to combine.
Once cheese has melted on the gorditas, remove them from the oven and place onto a taco stand to help hold the shape. Add the hard shell tortilla over the cheese. Scoop taco meat into the center of the hardshell tortilla. Top with spicy ranch, shredded lettuce, tomato, and cheese.
Serve immediately and enjoy!
Notes
Use a baking sheet lined with parchment paper when melting the cheese on the gorditas to make it easier to transfer them from the pan to the taco stand.
When cutting your tomato, use an extremely sharp knife so you get diced tomato instead of crushed.
Use full-fat mayonnaise and sour cream to make the tastiest possible spicy ranch sauce.
Nutrition
Serving: 1Gordita | Calories: 456kcal | Carbohydrates: 3g | Protein: 23g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 523mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 5mg | Calcium: 321mg | Iron: 2mgÂ
https://kitchendivas.com/taco-bell-cheesy-gordita-crunch/#recipe
Courtesy of Karin and Ken
at kitchendivas.com on Pinterest
