Cheesy Gordita Crunch Recipe - Taco Bell Copycat (2024)

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This Cheesy Gordita Crunch is a homemade version of a classic fast food favorite. A crispy taco shell is wrapped in a cheesy, fluffy tortilla, stuffed with taco meat, and topped with spicy ranch.

What is a cheesy gordita crunch?

A Cheesy Gordita Crunch is a Taco Bell classic! A hard shell taco is wrapped in a cheesy soft flour tortilla, stuffed with seasoned taco meat, and topped with spicy ranch and lettuce.

Why you’ll love it

• Fast Food at Home. Not only is this more nutritious than the fast-food version, it’s also way more delicious.
• Kid-Approved. What kid doesn’t love two tortillas (crunchy and soft) with extra cheese?!
• Customizable. Swap out the toppings and meat for a completely different flavor!

Ingredients

• Ground Beef – any ground beef such as 80/20 or 90/10 is fine. Ground chicken or turkey may also be used.
• Onion – yellow onion was used in the original recipe, but white or red onions are also fine.
• Taco Seasoning – keep it easy by using 2 (1.25 oz) packets of your favorite store-bought variety, or make your own homemade taco seasoning!
• Tortillas – use fajita size (6 inch) flour tortillas for the best results. Any brand that you enjoy is fine, but keep in mind that more budget-friendly brands tend to rip a bit easier.
• Cheese – I like a pre-shredded Mexican blend to keep things very quick and easy, but cheddar, monterey-jack, or pepper-jack would also be good.
• Hard Taco Shells – look for the nacho cheese variety for the best flavor! If you can’t find those, any hard shell taco is fine.
• Spicy Ranch – I think you can actually buy Taco Bell’s Spicy Ranch, but I love my homemade version!
• Shredded Lettuce – buy pre-shredded lettuce for easy prep, although you can absolutely shred your own, if preferred. I like iceberg for the crunchiest texture and fresh flavor.

How to make

1. Cook ground beef, onion, and taco seasoning in a large non-stick skillet.
2. Lay flour tortillas onto silicone mat lined baking sheets, sprinkle with cheese, then bake at 350 degrees F until the cheese has melted.
3. Wrap the tortillas around the hard taco shells, then bake again to warm the taco shell.
4. Spoon the meat evenly into each shell, top with spicy ranch, lettuce, and more cheese, then serve and enjoy.

Variations

• Make gluten-free. Use gluten-free tortillas and shells. Be sure to check the label on your taco seasoning as well.
• Make dairy-free. Use plant-based alternatives for the cheese and spicy ranch.
• Swap the sauce. If you’re not a fan of spicy ranch, I think these would be amazing with my cilantro lime sauce.

What to serve with a cheesy gordita crunch

Spicy ranch is a must for drizzling and dunking. I also love serving them next to some of my favorite Mexican inspired sides.

• Chips, Pico de Gallo, and Guacamole
• Air Fryer Tater Tots (drizzle them in queso and sour cream for a quick and easy Cheesy Fiesta Potatoes dupe)
• Instant Pot Spanish Rice
• Easy Black Beans

How to store

Leftover meat will last in an airtight container in the fridge for 3-4 days in the fridge or 2-3 months in the freezer. To enjoy again, thaw in the fridge, if frozen, then reheat on the stove or in the microwave.

– Jennifer