Our copycat Taco Bell Cheesy Gordita Crunch recipe is made with seasoned ground meat and lots of melty cheese, stuffed into a hard taco shell and wrapped in a soft flatbread. Easy to make, ready in less than 30 minutes and can be made in the air fryer or oven.
2cupsshredded cheese + additional for garnish if desired
6crunchy taco shellspre-warmed
2cupsshredded iceberg lettuce
roma tomato, dicedoptional
hot sauceoptional
sour creamoptional
Instructions
Cook ground beef in a skillet over Medium heat until cooked through. Drain grease.
Add taco seasoning and water to meat and simmer for 5 minutes.
Place the trimmed soft bread in the air fryer basket and top with shredded cheese, covering completely.
Cook at 350°F for 4-6 minutes, until cheese has melted.
Remove the flatbread from the air fryer and place on a flat surface. Lay a crunchy shell on one side of the cheesy flatbread and gently bringing up the flat bread to wrap around the hard shell.
Add the taco meat and lettuce to the crunchy shell, topping with extra cheese if using.
Garnish with tomatoes, sour cream and hot sauce if desired.
Notes
The taco meat can be prepared 2-3 days ahead of time and stored in the refrigerator until ready to make the Gordita Crunch wraps. If you make the meat ahead of time, this is an easy 5-10 minute weeknight meal.
These are best eaten fresh. If you anticipate leftovers, we recommend storing the meat separately in the frig and making the Gordita’s fresh as you need them.
If you do have leftover filled Gorditas, wrap the meat filled shells in foil and refrigerate for up to 3 days. Reheat in the air fryer or oven, adding toppings after cooking. These won’t be as crispy as fresh ones but they should still taste good.
Optional ingredients are not included in nutritional calculations.