With Cheesy Gordita Crunch you get the best of both worlds — soft on the outside and cheesy and crunchy on the inside. This double shell taco is loaded with seasoned beef and layered with your favorite toppings for a Taco Bell-inspired treat.
For more Taco Bell copycat recipes, check out my Chalupa Recipe, Breakfast Crunchwrap, and Mexican Pizza.
Cheesy Gordita Crunch
I’ve always been a fan of Taco Bell's Cheesy Gordita Crunch. That soft and crispy contrast keeps me coming back. Instead of hitting the drive-thru, I figured it was time to recreate it at home with my own twist, and let me tell you, it did not disappoint!
The homemade taco seasoning brings so much flavor to the beef, 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 a fast food staple.
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!
Ingredients
- 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.
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.
OPTIONAL TOPPINGS:
- Creamy Chipotle Sauce
- Spicy Ranch
- Guacamole
- Pico de Gallo
- Shredded lettuce
- Diced tomatoes
- Chopped Green Onions
- Salsa or Taco Sauce
How to Make A Cheesy Gordita Crunch
See recipe card for ingredient quantities and full instructions.
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.
Prepare Cheesy Gordita Crunch Shells
While the meat is simmering, pop your hard taco shells onto a baking sheet and warm them in the oven for about 5 minutes. This keeps them crisp and ready for action.
Next, lay out the flour tortillas on a large baking sheet. You might need to work in batches (about six at a time should do the trick). Sprinkle a generous layer of shredded cheddar cheese over each tortilla and slide the tray into the oven. Let the cheese melt, which should take 2-3 minutes, and then pull them out.
Here’s the fun part: take one of your warmed hard taco shells and press it right into the center of a cheesy tortilla. Gently press down so the melted cheese acts as “glue” and holds the two together. Repeat this for the rest of your tacos.
Assemble Tacos
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
- Use a packet of taco seasoning for convenience. If you’re short on time or don’t have all the individual spices, a pre-made taco seasoning packet works just as well.
- Prepare the taco meat in advance. Cooking the meat ahead of time and reheating it saves time, especially if you're making a big batch for family or guests.
- Warm the taco shells and tortillas properly. Heating the hard taco shells keeps them crisp, while warming the flour tortillas makes them more pliable and easier to wrap.
- Let the cheese melt completely before assembling. The melted cheese acts as a “glue” to hold the crispy shell and tortilla together, so don’t rush this step.
- Experiment with different toppings and sauces. This recipe is versatile, so try swapping in guacamole, creamy chipotle sauce, or salsa to change up the flavors.
- Shred your cheese at home for better melting. Pre-shredded cheese often contains anti-caking agents that can affect how well it melts, so fresh shredding is worth the extra step.
Storage
Store leftovers in the fridge. Store the meat, the individual toppings, and the tacos separately. I suggest preparing just enough taco shells as you anticipate you will need.
To reheat the meat, warm it up in the microwave until heated through. Microwave the soft shells and heat up hard taco shells in the oven.
Alternatives and 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.
More Taco Recipes
Looking for other recipes like this? Try these:
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!
📖 Recipe
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 ½ 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!
Pam says
Mmm
Justina says
These were the perfect recipe to use some ground beef I took out for dinner. Easy and delicious. Thanks for sharing
Tamara J. says
I'm so happy you enjoyed them!
Joey says
These were the perfect recipe to use some ground beef I took out for dinner. Easy and delicious. Thanks for sharing