Cheesy Gordita Crunch
A delightful fusion of textures and flavors, the Cheesy Gordita Crunch combines a soft flatbread wrapped around a crunchy taco shell, filled with seasoned beef, fresh lettuce, shredded cheese, and a zesty spicy ranch sauce.
Equipment
- Skillet
- Baking Sheet
- Oven
- Spatula
Ingredients
Main Ingredients
- 6 pieces Soft Flatbread
- 6 pieces Hard Taco Shells
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 1 cup Shredded Lettuce
- 1 cup Shredded Cheddar Cheese
- 1 cup Three-Cheese Blend A mix of cheddar, Monterey Jack, and mozzarella.
- 1/2 cup Spicy Ranch Sauce Store-bought or homemade.
Instructions
- In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat.
- Stir in the taco seasoning and 1/4 cup of water. Let it simmer for about 5 minutes until the sauce thickens.
- Place each flatbread on a baking sheet and sprinkle with the three-cheese blend.
- Bake in a preheated oven at 350°F (175°C) for about 5 minutes, or until the cheese is melted and bubbly.
- Immediately press a hard taco shell onto each cheesy flatbread, so the melted cheese acts as glue, holding them together.
- Fill each hard taco shell with the seasoned ground beef.
- Top with shredded lettuce and a sprinkle of shredded cheddar cheese.
- Drizzle with spicy ranch sauce to add that signature tangy kick.
- Serve immediately while warm and enjoy your homemade Cheesy Gordita Crunch!
Notes
For a lighter version, substitute ground beef with ground turkey or chicken. To add more heat, include sliced jalapeños or a dash of hot sauce. For a vegetarian option, replace meat with seasoned black beans or sautéed vegetables.