Pin Crunchy taco shells wrapped in warm, cheesy flatbreads and filled with seasoned beef, crisp lettuce, tangy sauce, and cheese—a wallet-friendly homemade version of a fast food favorite.
This recipe brings the fast food classic right to my kitchen with fresh ingredients and unbeatable flavor every time.
Ingredients
- 1/2 lb (225 g) ground beef: For the beef filling
- 1/2 small onion, finely diced: For the beef filling
- 1 clove garlic, minced: For the beef filling
- 1 tbsp taco seasoning (store-bought or homemade): For the beef filling
- 1/4 cup (60 ml) water: For the beef filling
- Salt and pepper, to taste: For the beef filling
- 4 small flour tortillas (6-inch/15 cm): For the cheesy flatbreads
- 1 cup (115 g) shredded cheddar cheese: For the cheesy flatbreads
- 4 crunchy taco shells: For assembly
- 1 cup (50 g) shredded iceberg lettuce: For assembly
- 1/2 cup (50 g) shredded Mexican blend or cheddar cheese: For assembly
- 1/4 cup (60 ml) ranch dressing or taco sauce: For assembly
Instructions
- Prepare the beef filling:
- Heat a skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Add diced onion and minced garlic. Sauté for 2 minutes until softened. Stir in taco seasoning and water, simmering for 3–5 minutes until thickened. Season with salt and pepper. Remove from heat.
- Make the cheesy flatbreads:
- Sprinkle 1/4 cup shredded cheddar over each flour tortilla. Heat a non-stick skillet over medium-low. Place a tortilla cheese-side up, cover, and cook for 1–2 minutes until cheese melts. Remove and keep warm. Repeat for each tortilla.
- Assemble the Gordita Crunch tacos:
- Gently press a cheesy tortilla around each crunchy taco shell. The melted cheese will help it stick. Fill each shell with an equal portion of the beef mixture. Top with shredded lettuce, additional cheese, and a drizzle of ranch dressing or taco sauce.
- Serve immediately:
- Serve immediately for maximum crunch.
Pin This recipe always brings family together especially on busy weeknights when we want something fast yet delicious.
Notes
For a vegetarian option add chopped tomatoes jalapeños or hot sauce for extra flavor.
Required Tools
Skillet non-stick frying pan spatula knife and cutting board are essential.
Allergen Information
Contains wheat (flour tortillas) milk (cheese ranch dressing). May contain soy (taco shells seasoning) egg (ranch dressing). Double-check labels for hidden allergens.
Pin Enjoy your homemade Cheesy Gordita Crunch tacos fresh for maximum crunch and flavor.
Recipe FAQ
- → How do I make the flatbreads melt the cheese properly?
Heat a non-stick skillet over medium-low heat. Place shredded cheddar on the tortilla cheese-side up and cover it for 1–2 minutes until melted. Repeat for each tortilla for best results.
- → What can I substitute for ground beef in the filling?
A plant-based ground or cooked lentils work well as a meat substitute to maintain texture and absorb the seasoning flavors.
- → How should I store leftover components?
Keep the beef filling and flatbreads separate in airtight containers in the refrigerator for up to 2 days. Assemble tacos just before serving to preserve crunchiness.
- → Can I add extra toppings for more flavor?
Yes, adding chopped tomatoes, sliced jalapeños, or hot sauce enhances the flavor profile and adds fresh heat.
- → What beverages pair well with these tacos?
A light Mexican lager or a refreshing lime soda complements the savory and tangy notes of these tacos perfectly.