Copycat Our take on the Taco Bell Cheesy Gordita Crunch
Copycat Taco Bell Cheesy Gordita Crunch
Soft flatbreads glued with melted cheese around crunchy beef tacos, spicy ranch, lettuce and cheddar. Our take on the Taco Bell Cheesy Gordita Crunch.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 1200 kcal
Ingredients
Method
Heat the oil in a skillet over medium-high heat. Add the beef and cook, breaking it up finely with a spoon, until browned with no pink left.
Stir in the taco seasoning and water and simmer until the beef is saucy but not wet. Meanwhile, stir the ranch, chipotle powder, paprika and hot sauce together for the spicy ranch, and shred the lettuce.
Heat a second large skillet over medium heat. Lay in 2 flatbreads, scatter a quarter of the melting cheese over each, cover with a lid and cook until the cheese melts and the undersides are warm and soft.
Press a taco shell onto the cheese on each flatbread and fold the flatbread up around it so the cheese glues it on. Repeat with the other 2 flatbreads and the rest of the melting cheese, covering until melted.
Fill each shell with beef, a drizzle of spicy ranch, lettuce and cheddar. Serve straight away while the cheese is still gooey.
Tips
- The spicy ranch and the melted-cheese layer between the soft and crunchy shell are what make it taste like the original, so don't skimp on either.
- Look for Greek-style pocketless pitas or soft flatbreads near the tortillas; thick flour tortillas also work in a pinch.
- Warm the taco shells in the dry skillet for 30 seconds before wrapping for extra crunch.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
