Copycat Taco Bell Cheesy Gordita crunch with a gordita shell on the outside, cheese sauce and shredded cheese, hard shell taco, ground beef, spicy ranch, and lettuce.
1cupranch dressingI make my own with Hidden Valley Buttermilk packet
1teaspoontaco seasoning
1tbsp Cholula hot sauce
Gordita Crunch
1smallonionsmall dice
1pinchkosher salt
1lbground chuck
2tbsp taco seasoning
8flour tortilla or gordita shells taco size
8hard shell tacos
4ozsuper sharp cheddar cheeseshredded, divided
1½cupsromaine lettuce shredded
Optional Ingredients
½cuppickled jalapenos
4lime wedges
½cupcilantrorough chop, measure before chopping
Instructions
Making Cheese Sauce
Add all ingredients to a medium sauce pot and warm over low-medium heat, whisking frequently until melted and smooth. Set aside
Making Taco Ranch
Whisk all ingredients together in a medium bowl until combined
Making Cheesy Gordita Crunch
Preheat oven to 400°F and line a sheet tray with parchment paper
Heat large skillet over medium heat until pan starts to become hot. Add a drizzle of olive oil, onions and a pinch of salt. Cook until softened
Add ground beef, breaking up while cooking. Once beef is fully cooked, add taco seasoning. Stir until fully combined. Turn off heat and drain grease
Lay soft shells out on parchment lined pan, smear cheese sauce over them and sprinkle half the cheddar cheese over the tops of all shells reserving other half for topping
Bake 3 minutes until cheese is melted then add the hard shells to the middle of each soft shell and fold sides up around the hard shell. Bake a gain for 2 mintues
Fill each shell with remaining cheese sauce, spicy ranch, ground beef, cheddar cheese and romaine lettuce. Top with additional optional toppings if desired