Terrific Taco Tuesday 16 April 2024

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


Keywordcheesy gordita crunch, taco bell copycat

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 Gorditas

Calories 456kcal


Measuring cups and spoons

Sharp knife

cutting board

large skillet

wooden spoon

mixing bowl

Cheese grater

rimmed baking sheet

mixing bowl



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

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


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!


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.


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: 2mg

Courtesy of Karin and Ken

at on Pinterest

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