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Cheesy Gordita Crunch Tacos

This copycat Taco Bell Cheesy Gordita Crunch recipe is better than at the restaurant because you can make it at home in your pajamas! I like to enjoy them late at night so this saves me a trip out.

traditional cheesy gordita crunch but made at home

Homemade Cheesy Gordita Crunch Tacos Recipe

Fluffy soft tortillas wrapped around hard shells, sandwiching a layer of melty cheese. What’s not to like? It is one of my fast food favorites and I absolutely can’t resist them!

More copycat recipes

my favorite restaurant food item but made into homemade tacos

What is a Gordita Crunch?

This delicious creation is a crunchy, hard shell taco, and a soft piece of flatbread with a layer of melted cheese between them to hold them together.

Once these delicious layers are assembled they are filled like a traditional taco: seasoned ground beef, shredded cheese, lettuce, and diced tomatoes.

A cheesy taco when you get right down to it but just so much better in my opinion. There is a slight difference in the recipe, which I think makes it better than the original.

I don’t like to use the thicker flatbread they use at Taco Bell, so I switched them to regular flour tortillas.

This is one of the most popular items from your local taco bell but this homemade version will save you a trip or two out late.

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high quality ingredients are the best to use

Ingredients Needed

Ground beef: I prefer lean ground beef or you can substitute ground chicken, ground turkey, or ground pork.

Taco seasoning: Homemade taco seasoning tastes best or substitute store bought.

Tortillas: A combination of soft flour tortillas and hard taco shells.

Cheese: Finely shredded sharp cheddar cheese. Substitute mozzarella if needed.

Lettuce: I like shredded iceberg lettuce. It’s the closest to the original. Use romaine lettuce in a pinch.

Tomatoes: Small diced cherry or Roma tomatoes.

Sauce: The original Spicy Ranchero Sauce or substitute a spicy ranch sauce.

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How to Make Cheesy Gordita Crunch Tacos

First: Preheat the oven to 400 degrees F. Brown the ground beef in a large skillet over medium heat.

Second: Drain excess fat and add taco seasoning and ¼ cup water. Stir and cook for 1-2 more minutes to allow the meat to get seasoned. Remove from heat and set aside.

Third: Place tortillas onto a baking sheet and place ¼ cup of cheese on each tortilla. Bake for 3-5 minutes or until the cheese has started to melt.

Remove from the oven and place a crunchy taco shell on each.

Fourth: Carefully press the flour tortilla onto the sides of the hard shell taco. You might have to do this in batches or use multiple baking sheets.

Fifth: Divide the taco meat between the 8 tacos. Top with shredded lettuce, diced tomatoes, and remaining cheese.

Sixth: Drizzle with spicy ranchero sauce or your favorite taco sauce. Enjoy warm!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

close up of gordita crunch tacos

How long do they last?

Once you assemble the gordita crunch tacos, they won’t keep for very long. The ground meat and toppings can make the warmed crunchy shell soggy.

But you can prepare the taco meat ahead of time and store in an airtight container until ready to make the rest.

Favorite Toppings

Just like any taco, you can add your favorite toppings and make them your own. Taco Bell serves them with lettuce, tomatoes, cheese, and their creamy sauce.

Sometimes I like to add additional toppings like sour cream, hot sauce, refried beans, nacho cheese sauce, black beans, and a squeeze of lime juice.

wood board holding gordita crunch tacos and lime wedges

What’s the difference between a cheesy gordita and a chalupa?

Sort of like the difference between a burrito and a chimichanga. A chalupa is deep fried and a gordita is baked or seared in a pan to make them toasty.

Tapas Tips & Tricks

  • No need to heat the crispy taco shell before using in the recipe like the package indicates.
  • Homemade taco seasoning is delicious but you can also use a mixture of chili powder, onion powder, and garlic powder.
  • Line the baking sheet with aluminum foil or parchment paper for easier clean up.
  • I haven’t tried making these in the air fryer but I am sure that you can melt the cheese on the tortillas in it. Then assemble as usual.
  • Serve these with some cheesy taco sticks and some salsa!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

cheesy gordita crunch tacos

Taco Bell’s Cheesy Gordita Crunch are double decker tacos that are one of the most popular taco bell menu item I can think of. I love Mexican food no matter what it is but I will say taco night is way more exciting with these on these on your plate.

tray of tacos next to bowls of lime wedges and diced tomatoes

Taco Bell Cheesy Gordita Crunch Recipe

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These copycat Taco Bell Gordita Crunch Tacos are super easy to make and taste like you were in the restaurant right now! But in the comfort of your own home:)

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 8 fajita size flour tortillas
  • 8 hard taco shells
  • 2 1/2 cups shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 cup diced tomatoes
  • ½ cup taco bell spicy ranchero sauce

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Brown the ground beef in a large skillet over medium high heat.
  3. Drain excess fat and add taco seasoning and ¼ cup water. Stir and cook for 1-2 more minutes to allow the meat to get seasoned. Remove from heat and set aside.
  4. Place tortillas onto a baking tray and place ¼ cup of cheese on each tortilla. Bake for 3-5 minutes or until the cheese has started to melt.
  5. Remove from the oven and place a hard shell taco on each.
  6. Carefully press the flour tortilla onto the sides of the hard tacos. You might have to do this in batches or use multiple baking sheets.
  7. Divide the ground beef between the 8 tacos. Top with shredded lettuce, diced tomatoes, and remaining cheese.
  8. Drizzle with spicy ranchero sauce or your favorite taco sauce.
  9. Enjoy warm! 

Notes

  • No need to heat the crispy taco shell before using in the recipe like the package indicates.
  • Homemade taco seasoning is delicious but you can also use a mixture of chili powder, onion powder, and garlic powder.
  • Line the baking sheet with aluminum foil or parchment paper for easier clean up.
  • I haven't tried making these in the air fryer but I am sure that you can melt the cheese on the tortillas in it. Then assemble as usual.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1808Total Fat: 79gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 343mgSodium: 2509mgCarbohydrates: 144gFiber: 13gSugar: 10gProtein: 125g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

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