These homemade Cheesy Gordita Crunch tacos are just as flavorful and addictive as the Taco Bell version! Skipping the drive thru has never been easier than with this copycat recipe.
For the Taco Meat
For Serving (optional)
Prep your tools. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Cook onions and beef. In a large skillet or frying pan, heat 2 tablespoons of oil and add the onion and ground beef. Brown the hamburger and onions for about 6-7 minutes or until cooked through.
Add spices and finish taco meat. Add the paprika, chili powder, cumin, garlic powder, cayenne, oregano, sea salt and water. Stir to combine and reduce the heat to a simmer. Cook for an additional 5 minutes or until the liquid starts to thicken. Remain on very low heat to keep warm while you prepare the shells.
Warm tortillas and melt cheese. Lay out the soft tortillas among two parchment paper lined baking sheets. Using 1 1/2 cups of the cheese blend, evenly divide among the tortillas. Place the baking sheets in the oven for 2 minutes to slightly start to melt the cheese.
Warm taco shells. Remove from the oven and place a hard taco shell on the melted cheese, positioning on half of the tortilla shell. Place back in the oven for an additional 2 minutes.
Combine tortillas and shells. Remove the shells from the oven and gently fold the second half of each shell into the melted cheese. This will give the layered shell effect.
Assemble tacos. Fill each shell with the prepared taco meat. Top with a spoonful of spicy ranch sauce, shredded romaine lettuce and the remainder of the Mexican cheese blend.
Serve with any additional favorite toppings. I recommend salsa, hot sauce or lime wedges.
Refrigerate any leftover taco meat filling in an airtight container for up to 4 days.
Keywords: taco bell gordita, crunchy gordita, best taco recipe