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4.34 — Votes 3 votes

Copycat Cheesy Gordita Crunch Recipe

My love affair with this taco, the seasoned beef, the special sauce, crunchy taco shell surrounded by the cheesy soft taco glued to the outside, it’s deep and meaningful and I wouldn’t lead you astray with this copycat.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Tex Mex
Servings: 6 Tacos
Author: Cassy Joy Garcia

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • Add the ground beef to a medium-sized skillet over medium heat on the stovetop. Use a spatula to cook and crumble the meat until fully cooked.
  • Add the taco seasoning into the pan with the fully cooked meat and stir until fully incorporated, then squeeze the lime juice into the pan. Let everything come together for a couple of minutes over medium heat, then turn the heat off.
  • Lay the tortillas out on a sheet pan (you may either need to use more than one sheet pan for this or work in batches), then add a ¼ cup of cheese to the surface of the tortilla. Lay a crunchy taco shell over one half of each tortilla.
  • Place the sheet pan in the oven (with the tortillas open + half of the cheese exposed), and bake for 5 minutes.
  • Pull the sheet pan out of the oven and fold the tortilla over the other half of the taco shell. Gently press until the tortilla and taco shell stick together.
  • Fill the double-layer taco shells with ground beef, then top with shredded lettuce, chopped tomato, shredded cheese, and spicy jalapeno ranch.
  • Serve and enjoy!

Notes

While the Cheesy Gordita Crunch is a really well-known (and loved) Taco Bell menu, it is NOT an authentic Mexican dish! In fact, the word “gordita” (see above) actually doesn’t make a whole lot of sense in the name of this famous taco.

Nutrition

Calories: 582kcal | Carbohydrates: 36g | Protein: 29.5g | Fat: 35.1g | Saturated Fat: 12.1g | Cholesterol: 84.4mg | Sodium: 677.7mg | Fiber: 1.4g | Sugar: 1.5g