Copycat Cheesy Gordita Crunch
Cheesy, crunchy, and irresistibly good, this homemade Cheesy Gordita Crunch is a quick, crowd-pleasing favorite!
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Servings: 4
Ingredients
Spicy Ranch Dressing
- 1 cup ranch dressing (use your favorite ranch)
- 1 Tablespoon Frank’s Original Red Hot Sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
Gordita Beef Filling
- 1 Tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small yellow onion chopped
- 1 Tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- 1 teaspoon kosher salt
For Assembling
- 2 cups shredded Mexican cheese blend
- 8 small flatbreads OR pita breads
- 8 large hard taco shells
- 2 cups shredded romaine lettuce
- ½ cup shredded mild cheddar cheese
Instructions
For The Spicy Ranch Dressing
- Combine all the ingredients in a small bowl and whisk well. Cover and place in the fridge for at least 15 minutes to allow the flavors to meld. Note: The dressing can be kept in an airtight container in the refrigerator for up to a week.
- Meanwhile, preheat the oven to 400°F.
Cook The Meat
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the ground beef and chopped onion. Cook and crumble the beef for about 8 minutes or until fully cooked. Stir in the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt. Pour in ¾ cup water, reduce the heat to medium-low, and let simmer for about 10 minutes, or until the mixture thickens slightly. Continue to keep warm over low heat.
Prepare The Tortillas and Shells
- While the meat cooks, place the flatbreads (or pitas) on two baking sheets. Sprinkle the Mexican cheese blend evenly over each flatbread. Bake for 3 minutes, or until the cheese is melted.
- Remove from the oven and place a hard taco shell in the center of each flatbread, pressing one side of the shell gently into the melted cheese. Return to the oven and bake for another 2 minutes. Fold the cheesy side of the flatbread over the shell, pressing lightly so it sticks.
Assemble The Tacos
- Spoon the seasoned beef evenly into each shell. Top with spicy ranch, shredded romaine lettuce, and a sprinkle of mild cheddar cheese. Serve immediately with your favorite toppings—hot sauce, cilantro, salsa, etc. Enjoy!
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