To store, wrap the cooled gordita crunch tightly in plastic wrap and store in the refrigerator. However, I totally get not wanting to waste food and leftovers. Storage Instructions For Prepared Taco Bell Gordita CrunchĪs mentioned above, the longer the filling sits in the hard shell taco, the soggier it will get. What you can do is prepare the individual components: spicy ranch sauce, taco beef, shred your lettuce and cheese, etc and then put it all together when ready to serve (make sure to warm up the beef again). I don't recommend fully assembling your Taco Bell gordita crunch in advance, as the hard taco shell will get stale or soft and mess up the whole texture combo of the dish. While these gorditas can be a meal all on their own, serve them up with any of your favorite Mexican side dishes. Flatbread: If you can find appropriately-sized flatbreads, go ahead and use them for an even more authentic recreation!.
You can experiment with other dressing as well, such as Thousand Island!
If you are a super spice lover, go ahead and double the amount of habanero sauce. Need More Heat? I made my sauce with a little kick, but it's not too overpowering. After removing the obvious preservative ingredients, I experimented with different proportions and ended up with a spicy ranch sauce that's super delicious and really close to the original! My sauce includes: Spicy Ranch Sauce - Soybean oil, buttermilk, water, vinegar, cage-free egg yolk, sour cream, sugar, contains 1% or less of salt, garlic powder, onion powder, dried red & habanero peppers, spice, potassium sorbate and sodium benzoate (P), glucono delta lactone, xanthan gum, natural flavor, lactic acid, propylene glycol alginate, calcium disodium EDTA (PF). To recreate the creamy, bite-y ranch sauce layered into a Taco Bell gordita crunch, I turned to the actual ingredients list for inspiration.
#Taco bell double cheesy gordita crunch box how to
Try My Crustless Taco Pie - You'll Love It How To Make Taco Bell's Spicy Ranch Sauce Voila! Perfect taco beef to great your own Taco Bell gordita crunch in your own kitchen. Drain out most of the fat, then add some water and spices and let it simmer. 80/20 or 75/25 will yield the best flavor, though you can use a leaner variety if you are watching your fat and calories.īrown the ground beef as you normally would and break it up into itty bitty pieces in the skillet. You can use any ground beef that you have on hand. cayenne pepper (leave out for less spice).To season 1 pound of ground beef, you will need the following ingredients (see recipe card for specific amounts): However, I think you'll find that the version used in this recipe is a delicious recreation that is reminiscent of Taco Bell's proprietary blend of spices. The actual ingredients and method used to season Taco Bell's taco meat is, obviously, a protected secret within the company. Premade flatbreads that you can buy in the grocery store are too large for a single gordita, but if you want to make your own flatbreads from scratch - giving you the ability to make them the correct size - you can! Load up more cheese for an extra cheesy gordita crunch! How To Make Taco Bell's Seasoned Ground Beef Though Taco Bell's version uses a flatbread for the outer layer, I've used a soft taco size flour tortilla for simplicity. It's soft, crunchy, cheesy, and there's plenty of spice highlighted in both the beef and the spicy ranch sauce. The result is a delicious mish-mash of textures and flavors. Shredded lettuce and shredded cheddar cheese finishes everything off. Inside, there's a layer of seasoned beef and spicy ranch sauce. The Cheesy Gordita Crunch is Taco Bell's fresh take on a taco that wraps a warm flatbread around a hard taco shell, using melted Mexican cheese as the glue to hold it all together. This is an easy and quick recipe to whip together for breakfast or lunch! They're soft. Make your own cheesy Taco Bell gordita crunch at home, a close copycat of the original sold at Taco Bell! This recipe will teach you how to make the delicious spicy ranch sauce and taco beef seasoning that give this dish its signature flavor.
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