10 Minute Homemade Cheesy Gordita Crunch

This copycat Taco Bell cheesy gordita crunch is a quick and easy way to take your taco Tuesday to the next level! It literally takes just a couple extra minutes to throw together and it’s basically like adding a quesadilla to your crispy taco! With simple, real ingredients, these cheesy gordita crunch tacos tastes just like your local Taco Bell, but better because they’re homemade!

You Will Love This

• They’re just like the Taco Bell signature menu item (but better)! – Making copycat fast food meals at home means you know exactly what’s going into them, and you can make sure the ingredients you use are nourishing and wholesome, which always makes everything taste better.
• These gordita crunch tacos are seriously so easy!  – Tacos are always one of the easiest meals because they don’t require a lot of cooking, and everyone can build their own. But even with the extra twist of the cheesy flour tortilla, the prep time is kept to a minimum and they can still be personalized for the pickier eaters in your family.
• If you loved this gordita crunch recipe, be sure to check out my Easy Flatbread Taco Pizza, my Cheesy Taco Pasta, or my Easy Chicken Oven Baked Quesadillas.  

Ingredients and Substitutions

• Shredded Cheese – I like to use a shredded Mexican blend but you can use your favorite melty cheese! Pepper jack will add a little kick. Cheddar cheese is another one of our family’s favorites!
• Crispy Taco Shells – Crispy taco shells are the crunch of the gordita crunch! And you’re actually supposed to bake those crispy shells before assembling your tacos to bring out the natural flavors and prevent them from breaking. So all you’ve got to do is add flour tortillas and cheese and you’ve got a perfectly melty, crispy taco shell ready to go!
• Flour Tortillas – Flour tortillas are used for this recipe because they are flexible enough to fold over the crispy taco shells. You can use any brand you like but try to find the faijta size tortillas as they fit best around the crispy taco shells. If you can only find larger ones you can trim them down a bit so that they fit.
• Cooked Taco Meat – One of the best things about this recipe is that you can prep the taco meat ahead of time! Cook your taco meat up to a week ahead to save some time. I typically use ground beef that is lean (80/20), but you can use ground turkey, or a vegan meat substitute as well.

Instructions

Divide flour tortillas between two baking sheets. Sprinkle cheese blend evenly on the flour tortillas.

Place hard shell tacos in the center of each flour tortilla.

Bake for 5 minutes until the cheese melts.

While the taco shells are baking, cook ground beef in a skillet over medium-high heat and add your favorite taco seasoning.

Carefully fold the cheesy flour tortilla around the crispy taco shell until it sticks all over.

Fill the crunchy taco shell with taco meat, shredded iceberg lettuce, tomato, cheese, sour cream, and hot sauce, and enjoy!

Tips

• If you don’t have a packet of taco seasoning on hand, just throw in a few spices instead. I like to use a combination of cumin, chili powder, paprika, onion powder, garlic powder, and dried oregano. I use cumin and chili powder as the main flavor enhancers – about 1 tablespoons or so of each for 1 lb. of ground beef – and then add 1/4-1/2 teaspoon or so of each of the others. Don’t forget to season your taco meat with plenty of salt and pepper as well!
• If you’re looking to add a bit more fiber and protein to your taco meat mixture, feel free to throw in a can of black beans, pinto beans, or garbanzo beans! I recommend rinsing and draining the beans and then adding them at the same time that you add the taco seasoning.
• Try using nacho cheese flavored taco shells in place of the regular crispy taco shells to make a Doritos cheesy gordita crunch!

FAQ

• What is in a gordita crunch? A gordita crunch is a cheesy twist on a taco that was introduced by Taco Bell. It’s comprised of a classic crispy hard shell taco wrapped in a soft piece of flatbread with a melted layer of cheese in between! In this recipe we use flour tortillas instead of flatbread because they’re easier to find.

Make-Ahead and Storage

• You can make the taco meat up to a week in advance which will really cut down on the amount of prep time needed for this gordita crunch recipe!
• Store leftover taco meat in an airtight container for up to a week.
• I don’t recommend storing already baked taco shells as the crispy taco will be come stale and soggy sitting inside the melted cheese and flour tortilla.
• Make the cheesy gordita shells fresh for the best flavor and texture!

Serve With

• Creamy Southwest Chicken Salad
• Creamy Black Bean Soup
• Street Corn Flatbread Pizza
• Creamy Street Corn Soup

Easy Family Dinner Recipes