Save Crunchy taco shells wrapped in warm, cheesy flatbreads and filled with seasoned beef, crisp lettuce, tangy sauce, and cheese—a wallet-friendly homemade version of a fast food favorite.
My family always looks forward to taco night, but these cheesy Gordita Crunch tacos disappear faster than classic versions. It feels good to recreate a takeout favorite at home for a fraction of the price, and everyone loves building their own crunchy, cheesy creations.
Ingredients
- Ground beef: 1/2 lb (225 g)
- Onion: 1/2 small, finely diced
- Garlic: 1 clove, minced
- Taco seasoning: 1 tbsp (store-bought or homemade)
- Water: 1/4 cup (60 ml)
- Salt and pepper: To taste
- Flour tortillas: 4 small (6-inch/15 cm)
- Shredded cheddar cheese: 1 cup (115 g)
- Crunchy taco shells: 4
- Shredded iceberg lettuce: 1 cup (50 g)
- Shredded Mexican blend or cheddar cheese: 1/2 cup (50 g)
- Ranch dressing or taco sauce: 1/4 cup (60 ml)
Instructions
- Prepare the beef filling:
- Heat a skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Add diced onion and minced garlic. Sauté for 2 minutes until softened. Stir in taco seasoning and water, simmering for 3 to 5 minutes until thickened. Season with salt and pepper. Remove from heat.
- Make the cheesy flatbreads:
- Sprinkle 1/4 cup shredded cheddar over each flour tortilla. Heat a non-stick skillet over medium low. Place a tortilla cheese side up, cover, and cook for 1 to 2 minutes until cheese melts. Remove and keep warm. Repeat for each tortilla.
- Assemble the Gordita Crunch tacos:
- Gently press a cheesy tortilla around each crunchy taco shell. The melted cheese will help it stick. Fill each shell with an equal portion of the beef mixture. Top with shredded lettuce, additional cheese, and a drizzle of ranch dressing or taco sauce.
- Serve:
- Serve immediately for maximum crunch.
Save These tacos became a regular request ever since a weekend spent making them together, each of us with our own filling favorites. They bring the fun of a restaurant treat right into our kitchen, no drive-thru required.
Required Tools
Essential tools: skillet, non-stick frying pan, spatula, knife, and cutting board. These keep prep and cleanup minimal.
Allergen Information
Contains: Wheat (flour tortillas), Milk (cheese, ranch dressing). May contain: Soy (taco shells, seasoning), Egg (ranch dressing). Always double-check labels, as ingredients can change.
Nutritional Information
Per taco: 375 calories, 20 g total fat, 28 g carbohydrates, 18 g protein. Actual nutrition may vary with ingredient brands and portions.
Save Serve these tacos hot and fresh for the best crunch and flavor—everyone is sure to want seconds!
Recipe FAQ
- → How do I get the flatbreads to stick to the taco shells?
Heating the shredded cheddar on the tortillas until melted creates a sticky layer that clings to the crunchy taco shells when pressed together.
- → Can I prepare the beef filling in advance?
Yes, cooking the beef mixture ahead allows flavors to meld. Reheat gently before assembling to maintain juiciness.
- → What can I use instead of ranch dressing?
Try a taco sauce or a tangy crema for an alternate flavor that complements the ingredients well.
- → How can I add spice to this dish?
Add jalapeños, hot sauce, or a dash of chili powder to the beef filling or drizzle over the assembled shells for extra heat.
- → Is there a vegetarian option for the beef filling?
Substitute the ground beef with cooked lentils or a plant-based ground alternative for a meat-free version.