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Taco Bell Cheesy Gordita Crunch Copycat Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Description

This Taco Bell Cheesy Gordita Crunch copycat recipe brings the iconic fast-food favorite right into your kitchen. Featuring seasoned ground beef wrapped in a warm, cheesy tortilla hugging a crispy hard taco shell, topped with fresh lettuce, diced tomatoes, and a flavorful spicy ranchero sauce, it’s a deliciously satisfying taco experience that combines melty cheese and crunchy textures in every bite.

Ingredients

Meat and Seasoning

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • ¼ cup water

Tortillas and Shells

  • 8 flour tortillas (fajita size)
  • 8 hard taco shells

Cheese and Toppings

  • 2 ½ cups shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced tomatoes
  • ½ cup Taco Bell spicy ranchero sauce

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for melting the cheese on the tortillas.
  2. Cook Ground Beef: In a large skillet over medium-high heat, brown the lean ground beef until fully cooked and no longer pink.
  3. Season Beef: Drain any excess fat from the skillet. Add taco seasoning and ¼ cup water to the beef, stirring well. Cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat and set aside.
  4. Prepare Tortillas with Cheese: Arrange the flour tortillas on a baking tray. Evenly sprinkle ¼ cup shredded cheddar cheese onto each tortilla.
  5. Melt Cheese: Bake the tortillas with cheese in the preheated oven for 3-5 minutes, or until the cheese begins to melt.
  6. Assemble Shells: Remove the tortillas from the oven and carefully place a hard taco shell on top of each cheese-covered tortilla. Press the flour tortillas gently onto the edges of the hard taco shells so they adhere together. This can be done in batches if needed.
  7. Fill Tacos: Divide the seasoned ground beef evenly between the 8 tacos. Top each taco with shredded iceberg lettuce, diced tomatoes, and the remaining shredded cheddar cheese.
  8. Add Sauce: Drizzle each taco with the spicy ranchero sauce for added flavor and a slight kick.
  9. Serve Warm: Enjoy your homemade cheesy gordita crunch immediately while warm for the best taste and texture.

Notes

  • For a milder flavor, substitute the spicy ranchero sauce with a mild taco sauce or creamy dressing.
  • Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded options.
  • To make preparation easier, cook and assemble tacos in batches if necessary, especially when melting cheese on multiple tortillas.
  • Store any leftovers in an airtight container and reheat in the oven to maintain crispiness.
  • Customize toppings by adding sour cream, jalapeños, or avocado slices for extra flavor.

Find it online: https://evelynscooking.com/taco-bell-cheesy-gordita-crunch-copycat-recipe/