Ingredients:

  • 1 cup (120g) All-Purpose Flour, plus more for dusting
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup (120ml) Warm Water
  • 2 tablespoons (30ml) Vegetable Oil
  • 1 pound (450g) Ground Beef (80/20 blend)
  • 1 packet (approx. 1 oz or 28g) Taco Seasoning (store-bought or homemade)
  • 1/2 cup (120ml) Water
  • 4 ounces (113g) Velveeta Cheese, cubed
  • 2 tablespoons (30ml) Milk
  • 1/4 teaspoon Chili Powder (optional)
  • 4 Standard Taco Shells (store-bought, crispy)
  • 1 cup (approx. 80g) Shredded Lettuce (Iceberg or Romaine)
  • 1 cup (approx. 115g) Shredded Cheddar Cheese
  • 1/2 cup (120ml) Sour Cream or Taco Sauce
  • Vegetable Oil, for frying (approx. 1 cup/240ml)

Instructions:

  1. Prepare the Dough: Combine dry ingredients, then gradually add wet ingredients. Knead until smooth. Let rest for at least 1 hour.
  2. Cook the Beef: Brown ground beef, drain excess fat, and add taco seasoning and water. Simmer until thickened.
  3. Make the Cheese Sauce: Combine Velveeta, milk, and chili powder (if using) in a saucepan. Melt over low heat, stirring constantly until smooth.
  4. Cook the Gorditas: Divide dough into four equal portions. Roll out each portion into a thin circle. Fry in hot oil until golden brown on both sides. Drain on paper towels.
  5. Assemble the Cheesy Gordita Crunch: Spread cheese sauce evenly over the surface of a fried gordita. Press a taco shell gently into the cheese sauce. Layer with seasoned beef, shredded lettuce, cheddar cheese, and sour cream or taco sauce. Serve immediately.