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Cheesy gordita crunch

Cheesy gordita crunch recipe

Rachid Yousfi
If you love the perfect balance of soft, cheesy warmth and crispy, crunchy goodness in every bite, this homemade Cheesy Gordita Crunch is a must-try—fresh, flavorful, and better than takeout!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine United States
Servings 4 servings
Calories 480 kcal

Equipment

  • Skillet or Pan
  • Oven or Stovetop
  • Tongs or spatula
  • Mixing bowls
  • Cheese Grater

Ingredients
  

  • 1 lb ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup water

For the Cheesy Gordita Crunch:

  • 4 soft flour tortillas
  • 4 crunchy taco shells
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • ½ cup taco sauce
  • ½ cup shredded lettuce
  • ¼ cup diced tomatoes
  • ¼ cup shredded mozzarella

Instructions
 

  • Step 1: Prepare the Taco MeatHeat a skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula.Once browned, drain any excess grease.Stir in salt, pepper, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper.Add ¼ cup of water, stir well, and let it simmer for another 3–4 minutes until the liquid evaporates.
  • Step 2: Prepare the Cheesy LayerHeat a dry skillet over medium heat. Place a soft flour tortilla on the skillet and sprinkle about ¼ cup of cheddar and Monterey Jack cheese on top.Let it melt slightly for about 1 minute.Immediately press a crunchy taco shell onto the melted cheese so it sticks. Remove from the heat. Repeat with all tortillas.
  • Step 3: Assemble the Gordita CrunchSpread 1 tablespoon of taco sauce inside each crunchy taco shell.Add about ¼ cup of cooked taco meat into each shell.Top with shredded lettuce, diced tomatoes, and a sprinkle of extra cheese.Drizzle with sour cream or your favorite sauce.
  • Step 4: Serve and Enjoy!
    Your homemade Cheesy Gordita Crunch is ready! Serve immediately for the best texture.

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Notes

  • Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents, which can affect how well it melts. Freshly grated cheese will give you that smooth, gooey texture.
  • Press the Crunchy Shell Firmly – After melting the cheese on the tortilla, press the crunchy taco shell down firmly so it sticks well. This helps hold everything together.
  • Warm the Taco Shells Before Assembling – Heating crunchy shells in the oven for 3 minutes at 350°F (175°C) makes them crispier and prevents them from breaking too easily.
  • Double the Cheese for Extra Flavor – If you’re a cheese lover, try adding an extra layer of melted mozzarella between the tortilla and shell for an even cheesier bite.
  • Customize the Sauce – The taco sauce is key! If you like spice, mix a little hot sauce with sour cream or use a creamy jalapeño sauce for a bold kick.

Nutrition

Nutrition Facts
Cheesy gordita crunch recipe
Serving Size
 
200 g
Amount per Serving
Calories
480
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
55
mg
18
%
Sodium
 
820
mg
36
%
Potassium
 
320
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
24
g
48
%
Vitamin A
 
850
IU
17
%
Vitamin C
 
5
mg
6
%
Calcium
 
220
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheesy gordita crunch
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