Let’s face it: Taco Bell’s Cheesy Gordita Crunch has that kind of magic where you can’t stop thinking about it. The warm, soft, cheesy shell wrapped around a crunchy taco, all covered in that spicy goodness. It’s honestly one of those foods that makes you wonder how anyone can live without it.
Well, I’m here to tell you: you don’t have to go all the way to Taco Bell to enjoy this crave-worthy snack. I’m about to show you how to whip up your very own Cheesy Gordita Crunch right in your kitchen—no drive-thru necessary. Ready? Let’s jump in!
Ingredients You’ll Need
Before we start cooking, let’s make sure you’ve got everything you need. Don’t worry, these are mostly things you probably already have hanging around your pantry.
For the Taco Filling:
- 1 lb ground beef (or turkey, if you’re feelin’ fancy)
- 1 packet of taco seasoning mix (feel free to go homemade if you want, but I’m keeping it easy today!)
- 2/3 cup of water (to mix in with the seasoning)
The Cheesy Gordita Shell:
- 4 large flour tortillas (You can go for soft ones, but make sure they’re big enough to wrap around the taco)
- 1 cup of shredded mozzarella cheese (the stretchy kind, please!)
- 1 tbsp of butter (to give it that golden crispy edge)
For the Crunchy Taco:
- 4 hard taco shells (you know, the classic ones that crack and crumble—don’t worry, it’s all part of the fun)
- 1 cup of shredded cheddar cheese (we’re going full cheese overload here)
Toppings:
- Lettuce (shredded)
- Tomato (diced)
- Sour cream (if you’re feeling extra)
- Hot sauce (optional, but honestly, who can say no to that spicy kick?)
- Mild taco sauce (the red one, just like Taco Bell’s)
Step 1: Brown That Beef (Or Turkey)
Alright, so the first step in making your Cheesy Gordita Crunch is the taco filling. And guess what? This part is simple. Grab a large skillet, toss in your ground beef (or turkey if you’re feeling healthy), and cook it over medium heat.
You’re gonna want to break it up with a spoon as it cooks. Don’t let it clump up—nobody wants a bite full of ground meat clumps, right? Once it’s nice and browned (about 5-7 minutes), drain the grease. You’re looking for a nice, crumbly texture.
Next up, add your taco seasoning mix. I like to use the packet because it’s quick and easy, but hey, if you want to get all Martha Stewart and go homemade, I’m not judging. Add in your water (it’s usually around 2/3 cup), and let it simmer for about 5 minutes. It’ll thicken up and get all flavorful. Set it aside, and let it cool a little while we get started on the shell.
Step 2: Cheesy Gordita Shell Magic
Now for the fun part—the cheesy gordita shell! This is what makes the dish so different from a regular taco. You’re gonna take your big, soft flour tortillas and make ‘em even better with a little mozzarella cheese.
Heat a large skillet over medium heat. Once it’s hot, place a tortilla in the skillet (no oil needed here). Sprinkle a generous layer of shredded mozzarella on top, covering the entire surface. Don’t hold back on the cheese—this is the star of the show!
Now, let the cheese melt for about 1-2 minutes, just until it starts to bubble. Once you see that magic happening, place a second tortilla directly on top. Press down gently so it sticks to the cheese. After about 2 more minutes, flip the whole thing over. You want both sides of the tortilla to be golden brown, crispy, and a little bit cheesy. The tortilla should be soft but with that crisp edge that’s so satisfying to bite into.
Once it’s golden and crispy, take it off the skillet, and set it aside for a moment. Repeat with the other tortillas. You’re gonna love how crispy yet cheesy this shell is.
Step 3: Assemble the Crunchy Taco
Next, grab your classic hard taco shells. Heat them up in the oven or microwave (just follow the instructions on the box). I’m not saying you have to do this part, but I really recommend it—warm taco shells make everything taste better.
Once the taco shells are heated up, fill each one with a scoop of that delicious taco filling you just made. You want to pack it in there, but not so much that it overflows—unless you’re into that, in which case, go wild!
Sprinkle some shredded cheddar cheese on top. If you want it to melt, you can pop them back in the oven for a minute or so, but it’s not totally necessary. Trust me, the cheese will melt just fine with the heat from the taco filling.
Step 4: Wrapping It All Up
Now, we’re ready to put everything together! Here’s the magic part: Take one of your cheesy tortillas and place it on a flat surface. Slide one of your crunchy tacos directly in the middle.
Gently fold the sides of the soft, cheesy tortilla over the hard taco. The warm, cheesy tortilla will hug the taco like a soft, gooey blanket. Try to make sure it’s snug but not too tight. You don’t want the taco to bust open, but you also don’t want to crush the crunchy shell.
Once the taco is wrapped up nice and cozy, you’re basically done! But don’t rush just yet—there’s one more step that makes everything even better.
Step 5: Top It Off
Now it’s time to add all the good stuff. Start with shredded lettuce—lots of it. Don’t be shy, okay? Then, toss some diced tomatoes on top. Want to make it a little richer? A nice dollop of sour cream on top of the taco will really bring it all together.
For the finishing touch, add a drizzle of mild taco sauce or your favorite hot sauce if you’re craving a little heat. Or if you’re like me, throw on a bunch of hot sauce—it’s basically a necessity.
Bonus Tips to Make It Even Better
- Prep Ahead: If you’re pressed for time, you can make the taco filling and the cheesy gordita shells ahead of time. Just store them separately in the fridge, and when it’s time to eat, assemble everything! Easy peasy.
- Crunchy But Not Too Crunchy: You know how Taco Bell’s hard shell tacos are crunchy but not too crunchy? Here’s the trick: make sure you heat up your hard taco shells but don’t overdo it. You still want them to hold up when you bite into them, not shatter into a million pieces.
- Switch Up the Protein: If you’re not a beef person, go ahead and swap in chicken, ground turkey, or even some vegetarian options like seasoned black beans or tofu. The Cheesy Gordita Crunch is all about that crispy-soft combo, so the protein is just one part of the magic.
- Get Creative with Toppings: You don’t have to stick to the classic taco toppings. Some folks like adding guacamole, shredded cheese, or even a little jalapeño for an extra kick. Play around with whatever makes you happy!
FAQs
What is in a Cheesy Gordita Crunch?
A Cheesy Gordita Crunch from Taco Bell is a delicious combination of a soft, cheesy flatbread (the “gordita shell”) wrapped around a crunchy taco shell. Inside the taco, you’ll find seasoned ground beef (or you can opt for other proteins like chicken or beef), lettuce, and cheddar cheese. It’s finished off with a mild taco sauce (though you can add hot sauce if you like a little heat). The soft, warm cheese-filled shell balances out the crunch of the taco, making it a fan favorite for those who want both textures in one bite.
How many calories are in a Cheesy Gordita Crunch?
A Cheesy Gordita Crunch from Taco Bell contains around 350 calories if you order it with the standard beef filling. However, the total calorie count may vary depending on the specific protein used (beef, chicken, or another option), as well as any additional toppings or modifications like extra cheese or sauces. If you go for the Supreme version (which adds sour cream and diced tomatoes), the calories increase to approximately 410 calories.
Did Taco Bell get rid of the Cheesy Gordita Crunch?
No, Taco Bell did not permanently get rid of the Cheesy Gordita Crunch. While some menu items come and go in limited-time promotions or seasonal changes, the Cheesy Gordita Crunch is a staple on Taco Bell’s menu. That said, it’s always a good idea to check the menu occasionally, as Taco Bell does rotate their items and occasionally revamps their offerings. If the Cheesy Gordita Crunch is ever temporarily unavailable, it’s usually just for a short period.
When did the Cheesy Gordita Crunch come out?
The Cheesy Gordita Crunch was first introduced by Taco Bell in 2000. Since then, it has gained a loyal fan following and become one of Taco Bell’s signature items. Its combination of a soft cheesy flatbread and a crunchy taco shell quickly became a hit with customers, and it has remained a beloved option for Taco Bell fans ever since.
When did the Chalupa come out?
The Chalupa was introduced by Taco Bell back in 1999. The Chalupa was another innovation that mixed soft, pillowy bread with taco fillings, but unlike the Cheesy Gordita Crunch, it uses a shell that’s more like a fried taco (though not as crispy as the classic hard taco shell). Over the years, Taco Bell has rolled out various versions of the Chalupa, including the popular Doritos Locos Chalupa and the Chalupa Supreme.
Does Cheesy Gordita Crunch have Baja sauce?
No, the Cheesy Gordita Crunch does not come with Baja sauce as a standard ingredient. It typically features Taco Bell’s classic mild taco sauce. However, some people choose to add Baja sauce (which is a creamy, tangy sauce with a hint of lime and spice) as a customization. If you’re a fan of the Baja flavor, feel free to ask for it when ordering, or even try it at home by drizzling it over your Cheesy Gordita Crunch!
Why Make This Recipe?
Honestly, the Cheesy Gordita Crunch is a total game-changer when it comes to satisfying those fast-food cravings at home. It’s like Taco Bell, but better because you get to control everything—more cheese, fresher toppings, and a perfect crunch-to-soft ratio. Plus, it’s pretty easy to whip up, and who doesn’t love a meal that comes together in no time?
If you’re craving something a little different than your regular taco, give this Cheesy Gordita Crunch a shot. It’s cheesy, crunchy, and just the right mix of comfort and flavor. Oh, and did I mention it’s also fun to make? You’ll be the hero of taco night with this one.
If you’re into experimenting with new flavors, why not try adding some Murasaki sweet potatoes to your next taco night? These rich, purple potatoes can bring a subtle sweetness that pairs perfectly with the savory crunch of the Cheesy Gordita Crunch. You can find the recipe for Murasaki Sweet Potatoes here. And if you’re in the mood for a kick of heat, you could drizzle some creamy sriracha sauce on top to add that perfect spicy-creamy balance—check out the Creamy Sriracha Sauce recipe here. Want to make a hearty meal to go along with your tacos? You can also try this Taco Potato Casserole for a satisfying, flavorful dish that pairs beautifully with any taco. Get the full recipe for Taco Potato Casserole here.
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