Cheesy Gordita Crunch: Taco Bell Copycat

Alright, let's get this party started. Ever get that craving? You know the one. That specific craving?

Craving a Cheesy Gordita Crunch? You're in the Right Place!

This cheesy gordita crunch recipe is your ticket. ditch those taco bell drive thru lines, because this diy taco bell copycat is about to blow your mind.

I'm sharing the ultimate tacobell copycat recipes and secret to gorditas recipe taco bell .

Taco Bell Bliss, Right at Home

The cheesy gordita crunch ? it's a masterpiece. a warm, soft flatbread hugs a crispy taco shell. inside? melty cheese, seasoned beef, lettuce, and that tangy sauce.

It's a fiesta in your mouth. taco bell food at its finest!

Originally, it's that perfect american mexican fusion. this recipe is medium difficulty, perfect for a fun friday night dinner ideas . expect around 1 hour 55 minutes from start to finish and it makes 4 glorious gorditas.

The Payoff? Pure Deliciousness

The best part? you control the ingredients! you can sneak in some extra veggies or use leaner beef. it's taco casa copycat recipes meets healthy ish living.

Plus, there's nothing quite like the satisfaction of saying, "i made this!" copycat restaurant recipes mexican for the win. forget about that taco bell chalupa recipe , this is where it is at!

Ready to tackle the ingredients? Let's get to it.

Alright, let's get down to the nitty gritty of making a seriously good cheesy gordita crunch . Forget waiting in line! This Tacobell Copycat Recipes version is gonna blow your mind.

Ingredients & Equipment

Main Ingredients

Here’s what you need for 4 glorious gorditas:

• Gordita Dough: 1 cup (120g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (120ml) warm water, and 2 tablespoons (30ml) vegetable oil.
• Seasoned Beef: 1 pound (450g) ground beef (80/20 is best!), a packet (about 1 oz or 28g ) of taco seasoning and 1/2 cup (120ml) water. For your Taco Casa Copycat Recipes .
• Cheese Sauce: 4 ounces (113g) Velveeta cheese (cubed!), 2 tablespoons (30ml) milk, and a pinch of chili powder (optional).
• Taco Shells: 4 standard crispy taco shells go for your favourite brand!. You are thinking of a Diy Taco Bell experience!
• Assembly: 1 cup (80g) shredded lettuce, 1 cup (115g) shredded cheddar, 1/2 cup (120ml) sour cream or taco sauce, plus vegetable oil for frying (about 1 cup (240ml) ).

Quality Matters: For the beef, go for 80/20. It's got enough fat for flavor, but not so much that you're swimming in grease. Honestly, it's the key!

I always opt for block cheddar and shred it myself. the pre-shredded stuff just doesn't melt the same. it's worth the extra minute, trust me.

The end result, delicious copycat restaurant recipes mexican.

Seasoning Notes

This is where the magic happens! Don’t skimp, ok?

• Spice Combo: Cumin, chili powder, garlic powder, onion powder that’s the base. You can’t go wrong!
• Flavor Enhancers: A tiny pinch of smoked paprika? Game changer! Try it, you might get addicted.
• Quick Subs: No taco seasoning? Mix cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, red pepper flakes, salt and pepper.
• Gorditas Recipe Taco Bell style!

Equipment Needed

Keep it simple. This is a Fun Friday Night Dinner Ideas , not a science experiment!

• Essentials: Mixing bowl, skillet, saucepan, rolling pin.
• Alternatives: Don't have a rolling pin? A clean wine bottle works like a charm!

And there you have it! remember, this taco bell gorditas recipe mexican is all about having fun. even if it’s not perfect, it’s still gonna be delicious! plus, you can always tweak it to your liking.

More cheese? go wild! more spice? bring it on! the next step will be the most exciting, the directions for your very own taco bell food , and forget all those taco bell chalupa recipe this is far more better.

Craving a Cheesy Gordita Crunch? Let's Taco 'Bout It!

Oh my gosh, you guys. i have been obsessed lately with recreating my taco bell favorites. honestly, sometimes you just need that taco bell food fix, am i right? so, i decided to tackle the legendary cheesy gordita crunch .

I know, i know, it sounds intimidating. but trust me, with this recipe, you'll be saying "hasta la vista" to those drive thru cravings.

This taco bell gorditas recipe is way better than the og, i promise. plus, making your own diy taco bell is way more fun, especially for fun friday night dinner ideas .

Gordita Prep: It's All About That Mise en Place

Before we even think about frying, let's get our ducks in a row. This is where the "essential mise en place" comes in super handy.

• First, measure out all your ingredients. Seriously, do it. It's worth it. Chop your lettuce. Cube your Velveeta. And if you're feeling extra ambitious, grate your cheddar. Trust me, it melts better.

• Next, whip up that dough. it needs about 1 hour to rest and proof. now, this is your time saving organization tip.

  While the dough rests, we can cook the beef and make the cheese sauce. killin' it!

• And a quick safety reminder: hot oil is your friend, but also your enemy! Keep a close eye on it, and always use tongs. Safety first, friends!

From Dough to Crunch: The Cheesy Gordita Dance

Alright, let's get to the main event. Here's how we're bringing this cheesy gordita crunch to life.

1. Cook the beef: brown 1 pound of ground beef in a skillet. drain the fat. add 1 packet of taco seasoning and 1/2 cup of water.

   Simmer for 5 minutes until thick.

2. Cheese sauce magic: in a saucepan, melt 4 ounces of cubed velveeta with 2 tablespoons of milk and 1/4 teaspoon chili powder (if you're feeling fancy) over low heat , stirring constantly.

   You want a smooth, dreamy sauce.

3. Gordita Dough Time: Divide your dough into 4 equal portions. Roll each into a thin circle.

4. Fry 'em up: heat about 1 cup of vegetable oil in a skillet over medium high heat. fry each gordita for about 2- 3 minutes per side , until golden brown.

   Drain on paper towels. oil temperature should be around 350° f ( 175° c) .

5. Cheesy assembly: spread a generous layer of cheese sauce on each fried gordita. press a crispy taco shell into the cheese.

   Then, load it up with seasoned beef, shredded lettuce, and cheddar. add a dollop of sour cream or your favorite sauce, or taco casa copycat recipes sauce.

   Boom! tacobell copycat recipes success!

Cheesy Gordita Crunch Pro Tips: Level Up Your Taco Game

• Secret Weapon: Don't overcrowd the pan when frying. It drops the oil temperature and leads to soggy gorditas. Aim for one gordita at a time, OK?

• Skip the Velveeta? : If you aren't feeling Velveeta you can always sub it with cream cheese mixed with cheddar, or pepper jack for a kick.

• make-ahead magic: you can totally prep the beef and cheese sauce ahead of time. just store them separately in the fridge and reheat when you're ready to assemble.

  Pro tip: you can use this tip in copycat restaurant recipes mexican

Honestly, this cheesy gordita crunch recipe is a total winner. it's the perfect solution for those taco bell cravings, and it's a blast to make.

So grab your friends, crank up the music, and get ready for a cheesy fiesta in your kitchen! and who knows, maybe you'll even discover your new favorite taco bell chalupa recipe along the way!

Okay, let's get into the nitty gritty! we've nailed down our version of the cheesy gordita crunch , and now it's time to chat about how to make it extra special and keep it that way.

Honestly, this taco bell food journey has been so much fun. i feel like we’re creating some awesome taco bell copycat recipes !

Recipe Notes: Elevate Your Crunch Game

These aren't just boring instructions. These are the secrets to making your DIY Taco Bell experience truly legendary.

Serving Suggestions: Level Up Your Plating

Presentation is key, you know? don't just throw your cheesy gordita crunch on a plate. think about it! a little sprinkle of fresh cilantro can make a huge difference.

Also, consider serving these bad boys with a side of my killer mexican rice. trust me. it's a perfect match.

Maybe even offer up some lime wedges and your favorite hot sauces. and for drinks? i’m thinking ice-cold mexican coke or even a cheeky little margarita.

It's fun friday night dinner ideas at its finest.

Storage Tips: Keepin' it Fresh

So, you've made a whole batch of these taco bell gorditas recipe mexican masterpieces and can't finish them all? no worries! wrap each cheesy gordita crunch individually in foil.

Then, pop them in the fridge. they'll be good for about 2-3 days. reheating? honestly, the microwave is your best bet.

Just zap 'em for a minute or so. they might not be quite as crispy as fresh, but they'll still be delicious.

Freezing? i wouldn’t recommend it, the lettuce and cheese will have different texture when you thaw.

Variations: Remix Your Crunch

Let's get creative! want a vegetarian version? swap the beef for seasoned black beans or lentils. boom! need a taco bell chalupa recipe substitute? for a kick, add a pinch of cayenne pepper to the meat or cheese sauce.

For a lower carb, you can use low-carb tortillas instead of making the flatbreads. this recipe for cheesy gordita crunch is super adaptable.

Nutrition Basics: Feel Good Facts

Okay, so a cheesy gordita crunch isn't exactly health food. i know, right? each one packs around 650-750 calories. but hey, it's all about balance! this recipe delivers a decent hit of protein.

Each serving has about 30-35g. and it's definitely a treat. so enjoy it! remember these are just estimates and can change depending on the ingredients you use.

So there you have it! some extra tidbits for making the perfect cheesy gordita crunch . this gorditas recipe taco bell inspired dish really is one of my favourite copycat restaurant recipes mexican , and i am so happy to share it with you.

Go on. give it a go, and let me know what you think! i promise, you won't regret it. you’ll become a taco casa copycat recipes master in no time.

Frequently Asked Questions

What exactly is a Cheesy Gordita Crunch, anyway? It sounds a bit mad!

Think of it as a taco... but leveled up! The Cheesy Gordita Crunch is a Taco Bell masterpiece featuring a crispy taco nestled inside a soft, cheesy flatbread. It's like a culinary hug, offering a delightful mix of textures and flavors in every bite. Trust us, it's worth the effort to make your own!

My Cheesy Gordita Crunch flatbreads are turning out tough. What am I doing wrong?

Ah, the dreaded tough flatbread! This usually happens when the dough hasn't rested enough. Gluten development is a process. Make sure you let the dough rest for at least an hour (or even longer!) after kneading. Also, avoid over kneading, as that can also lead to a tougher texture.

When rolling out the dough, be gentle and aim for a thin, even circle. Ensure your frying oil is hot enough before cooking, and avoid over crowding the pan.

Can I make the Cheesy Gordita Crunch components ahead of time? I'm not Superwoman, you know!

Absolutely! This is a great way to break down the workload. You can cook the seasoned beef a day or two in advance and store it in the fridge. The cheese sauce can also be made ahead, but you might need to add a splash of milk when reheating to get it back to the right consistency.

The dough for the flatbread can be made in advance, but should be stored in the fridge. Just remember to take it out at least 30 minutes before cooking to warm it up. The taco shells should be prepared right before the assembly of the cheesy gordita crunch.

Is there a vegetarian version of the Cheesy Gordita Crunch? I'm trying to cut down on meat.

You bet! Swapping out the ground beef for a vegetarian alternative is easy as pie. Seasoned black beans or lentils make a fantastic filling. You could even use crumbled veggie burgers or a plant based ground "beef." Just make sure to season your vegetarian filling well with taco seasoning to capture that signature Cheesy Gordita Crunch flavour.

How can I store leftover Cheesy Gordita Crunch if there are any leftovers, that is?

Storing a fully assembled Cheesy Gordita Crunch is tricky because the taco shell can get soggy. If you do have leftovers, it's best to store the components separately. Keep the seasoned beef in an airtight container in the fridge. Store the flatbreads similarly, although they might lose some crispness.

Reheat the beef and assemble a fresh Cheesy Gordita Crunch when you're ready to enjoy it. Sadly, storing this finished product is not ideal!

What's the deal with the cheese sauce? Can I use normal cheese instead of Velveeta for the Cheesy Gordita Crunch?

Velveeta is used in the original for its smooth, melty texture. But, if you are looking for a substitute, cream cheese mixed with cheddar, or pepper jack for a kick, would be a suitable replacement.

Avoid cheeses that don't melt well, but a combination of mozzarella, or provolone, works well with a bit of milk or cream.