Though Taco Bell's version uses a flatbread for the outer layer, I've used a soft taco size flour tortilla for simplicity. It's soft, crunchy, cheesy, and there's plenty of spice highlighted in both the beef and the spicy ranch sauce. The result is a delicious mish-mash of textures and flavors. Shredded lettuce and shredded cheddar cheese finishes everything off. Inside, there's a layer of seasoned beef and spicy ranch sauce. The Cheesy Gordita Crunch is Taco Bell's fresh take on a taco that wraps a warm flatbread around a hard taco shell, using melted Mexican cheese as the glue to hold it all together. This is an easy and quick recipe to whip together for breakfast or lunch! They're soft. Add the toppings after heating.Make your own cheesy Taco Bell gordita crunch at home, a close copycat of the original sold at Taco Bell! This recipe will teach you how to make the delicious spicy ranch sauce and taco beef seasoning that give this dish its signature flavor. We don’t recommend microwaving them because they lose their crunch and the flatbread may be tough. Meat filled shells can be wrapped in aluminum foil and refrigerated for up to 3 days. If you do anticipate leftovers, we recommend storing the meat and toppings separately in the refrigerator. Homemade cheesy Gordita crunch tacos are best eaten fresh. Cook for about 2 minutes, or until heated through. After preheating the fryer to 375 degrees F, place the shells in a single layer in the basket. The air fryer is an easy way to warm hard taco shells. How Long to Cook Taco Shells in the Air Fryer Pro Tip: I like to double and triple the recipe so I always have this flavorful blend on hand and ready to go. Simply combine ranch dressing with your favorite hot sauce.Ībsolutely! Our homemade taco seasoning blend makes enough to season 1 pound of ground meat. Spicy ranch sauce goes great with gorditas.We like to use a Mexican cheese blend but cheddar or pepper jack are good, too.For a leaner option, use ground turkey or chicken in place of the ground beef.It will taste a little different but still delicious. Soft tortillas can be used in place of the flatbread.Use flat pitas (no pockets) in place of the flatbread.Simply prepare the taco meat and store it in an airtight container in the fridge up to 3 days in advance. Then it takes just a few extra minutes to warm the meat up and assemble the cheesy Gorditas on busy weeknights. You can prepare the meat ahead of time when meal prepping for the week. Add taco sauce or spicy ranch sauce to take this cheesy taco to the next level.Īssemble as directed about and add the toppings of your choice. Then it’s filled with seasoned meat and topped with shredded lettuce, diced tomato, shredded cheese and sour cream. The traditional cheesy Gordita crunch starts with an outer layer of soft flatbread covered in melted cheese and wrapped around a crunchy taco shell. Chicken taquitos, Mexican street corn, and chicken fajitas are also near the top of my list. And I’m fully aware that Taco Bell doesn’t constitute authentic Mexican food by any stretch, but it’s a guilty pleasure for some of us (OK, me).īut my obsession doesn’t stop there. In case you didn’t know, I love Mexican food and homemade tacos in all forms, including Najavo tacos and the copycat Taco Bell Crunchwrap Supreme. The oven method is great if you need to make a larger quantity or are feeding a crowd. I love using my air fryer to make these cheesy gorditas, but I’ve included oven baked instructions below. Once I realized how simple these were to make at home, I stopped my drive-thru trips. Our homemade version is perfect for taco night or anytime a craving hits. You can make this fast food favorite at home in your own kitchen. There’s nothing like having a fast food craving but not wanting to get up off the couch to head to the drive-thru window. And if that craving involves Taco Bell’s Cheesy Gordita Crunch you’re in luck today! Homemade Cheesy Gordita Crunch
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