Homemade Cheesy Gordita Crunch
If you’ve ever ordered a Cheesy Gordita Crunch from Taco Bell, you already know, it’s one of the best things on the menu. That combo of crispy taco shell, soft tortilla, melty cheese, and seasoned beef? Elite! With Cheesy Gordita Crunch you get the best of both worlds, soft on the outside and cheesy and crunchy on the inside.
For more Taco Bell copycat recipes, check out my Chalupa Recipe, Breakfast Crunchwrap, and Mexican Pizza too!
What is a Cheesy Gordita Crunch
Taco Bell Cheesy Gordita Crunch is a crunchy beef taco wrapped in warm, cheesy flatbread. Add-ins include spicy ranch sauce, lettuce, jalapeno peppers, and even more cheese. For this homemade version, I swap the flatbread for flour tortillas but you can use either!
We love a good copycat recipe over here, and you can make this cheesy gordita crunch at home, and honestly… it might be even better than Taco Bell! It’s fresher, loaded with flavor, and super easy to customize. Perfect for taco night, family dinners, or when you’re craving takeout without leaving the house. This double shell taco is loaded with seasoned beef and layered with your favorite toppings for a Taco Bell-inspired treat.
Ingredients for Homemade Cheesy Gordita Crunch
- Ground beef: I like using ground beef because it cooks quickly and absorbs all the flavor from the homemade taco seasoning. You can also swap it for ground chicken or turkey if you prefer.
- Water: This helps the taco seasoning evenly coat the ground beef and creates a slightly saucy texture.
- Taco shells: Look for crunchy taco shells that hold their shape well. Heating them in the oven makes them extra crispy.
- Flour tortillas: Soft and pliable, these act as the outer layer and hold everything together. The melty cheese helps them stick to the taco shells like a “glue.”
- Cheddar cheese: Freshly shredded cheddar works best for that gooey, melty texture. You can also try a cheese blend if you want to mix things up.
HOMEMADE TACO SEASONING:
- Chili powder: The base of the seasoning mix, it adds a warm, smoky flavor.
- Cumin: Gives the seasoning that earthy, slightly nutty taste you associate with tacos.
- Salt: This enhances the taste of all the spices and balances.
- Black pepper: Adds a mild kick and rounds out the spice blend.
- Garlic powder: A must-have for a savoury depth that pairs perfectly with beef.
- Onion powder: Adds a subtle sweetness and an extra layer of flavor
- Dried oregano: Brings a hint of herbaceousness to the mix, tying all the spices together.
The homemade taco seasoning brings so much flavor to thebeef, and the melty cheese on the flour tortilla wraps it all together perfectly. And I love how versatile this recipe is! You can swap toppings or experiment with different sauces to make it exactly how you like. It’s such a fun way to upgrade fast food staple.
How to Make A Cheesy Gordita Crunch
See recipe card for ingredient quantities and full instructions.
Gather your ingredients to make your life easier!
Hard taco shells and flour tortillas, A LOT of shredded cheese, and seasonings.
Sprinkle the cheese onto the flour tortillas, this is your “glue”
Melt the cheese, then wrap the tortillas around the hard shells
Cook Ground Beef or Chicken
Start by preheating your oven to 375°F. While that’s heating up, grab a skillet and brown the ground beef (or chicken if you prefer) over medium-high heat. Once it’s fully cooked, go ahead and drain any excess fat.
Now, let’s season the meat. Sprinkle in the chili powder, cumin, salt, black pepper, paprika, garlic powder, onion powder, and dried oregano. Pour in the ½ cup of water and give it a good stir to coat everything evenly. Cover the skillet and let it simmer for about 5 minutes, just until the taco meat thickens up nicely.
Make your Crunchy Gorditas
Finally, load them up with your favorite toppings! Think creamy chipotle sauce, guacamole, pico de gallo, or whatever you’re in the mood for. Once you’ve got everything stacked, it’s time to dig in and enjoy!
Pro Tips
- Melt the cheese directly onto the tortilla for that authentic “glue” effect
- Warm taco shells slightly so they don’t crack
- Don’t overfill or it’ll fall apart (trust me on this)
- Use freshly shredded cheese for better melting
- Add sauce inside the shell, not just on top, for more flavor
The Best Taco Toppings
- Creamy Chipotle Sauce
- Spicy Ranch
- Guacamole
- Pico de Gallo
- Diced tomatoes
- Chopped Green Onions
- Salsa or Taco Sauce
Variations
Taco Shell: For even more hard-soft texture contrast, swap the flour tortilla for fluffy pita bread or flat bread.
Protein: If you do not want to use ground beef, try chicken, steak, or shrimp. Use ground chicken or ground turkey for a healthier alternative.
More Add-Ins: For more protein (or as a meat replacement) add black beans or refried beans. Also, consider adding sour cream and your favorite hot sauce.
Doritos Cheesy Gordita Crunch: Replace the crunchy taco shell with Doritos taco shells or even just the chips.
FAQ
What sauce is on cheesy gordita crunch?
Taco Bell’s Cheesy Gordita Crunch is tipped with spicy ranch sauce. It adds a tangy, slightly spicy kick to the layers. If you can’t find spicy ranch, you can easily make your own by mixing your favorite hot sauce into regular ranch dressing.
Is a cheesy gordita crunch a double stack taco?
The two Taco Bell dishes are very similar. The double decker taco (which was discontinued in 2019) was made with a flour tortilla instead of flatbread. The cheesy gordita crunch includes the spicy ranch sauce.
What is the difference between a chalupa and a gordita at Taco Bell?
The main difference between a chalupa and a gordita are the shells. The chalupa features a deep-fried, crispy shell, while a gordita has a soft, thick flatbread shell that is griddled rather than fried.
How do I keep the hard taco shells from breaking when assembling the gorditas?
Warming taco shells in the oven for a few minutes before assembling makes them more pliable. This makes them less likely to crack when pressing them into the melted cheese.
Cheesy Gordita Crunch
Ingredients
- 1 pound Ground beef
- ½ cup Water
- 12 hard Taco shells
- 12 small Flour tortillas
- 3 cups Cheddar cheese, shredded
TACO SEASONING:
- 1 ½ tablespoon chili powder
- 2 teaspoons Cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- ½ teaspoon Paprika
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¼ teaspoon Dried oregano
OPTIONAL TOPPINGS:
- Creamy Chipotle sauce
- Spicy ranch
- Guacamole
- Pico de Gallo
- Shredded lettuce
- Diced tomatoes
- Chopped Green Onions
- Salsa or Taco Sauce
Instructions
- Preheat your oven to 375°.
- In a skillet over medium-high heat, brown the ground beef or chicken until fully cooked. Then drain the excess fat.
- Add the seasonings including the chili powder,
- Cumin, salt, pepper, paprika, garlic powder, onion powder, and dried oregano. Then add the 1/2 cup of water to the skillet.
- Stir the ground beef until the seasoning is evenly distributed. Cover the skillet with a lid and let it simmer for 5 minutes until the taco meat thickens.
- While the taco meat is cooking, lay the hard taco shells out on a baking sheet and place them in the oven for 5 minutes to heat up.
- Now lay the flour tortillas flat on a large baking sheet (may have to do 6 at a time), sprinkle the shredded cheddar cheese generously on top of each tortilla.
- Add the baking sheet to the oven and bake for about 2-3 minutes or until the cheese is melted. Remove immediately from the oven.
- Add the hard taco shell to the center of each flour tortilla, and gently press the cheese into the hard shell until it sticks. The cheese is sort of like a “glue.”
- Repeat these steps until all of your double layer tacos are made. Add your favorite toppings, and enjoy!
Equipment
After you try this Cheesy Gordita Crunch recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
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We made these for dinner last night and they were a good switch up from our regular tacos. We will be making them again!
I’m so happy you enjoyed them!
Mmm
These were the perfect recipe to use some ground beef I took out for dinner. Easy and delicious. Thanks for sharing