Copycat Taco Bell Cheesy Gordita Crunch

READY IN: 1hr 50mins
YIELD: 8 Gorditas


  • 2 12
    cups <a href="">Copycat Taco Bell Seasoned Beef</a> for taco meat
  • Copycat Taco Bell Spicy Ranch Sauce
  • 12
  • 0.5
    (1 ounce) envelope ranch dressing, and salad seasoning such as hidden valley
  • 2
    tablespoons mayonnaise
  • 2
    tablespoons habanero sauce
  • 8
    flour tortillas, 6-inch
  • 8
    hard shelled taco shells
  • 3
    cups iceberg lettuce, shredded
  • 2
    cups cheddar cheese, shredded


  • Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
  • Make Spicy Ranch:
  • In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
  • Heat oven to 400&deg;F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
  • On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
  • Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.