Read this now and then stop by the grocery store on your way home so you can make this for Taco Tuesday tonight. The cheesy gordita crunch is HANDS DOWN the best item on the Taco Bell menu. It is my guilty pleasure. (Already thinking about ordering The Bell for myself this weekend after a few cocktails mmmmmm) When Half Baked Harvest posted her recipe for a homemade version as a Reel on January 4th and I saw it on January 5th (a Friday), when I texted Kathleen that I would be making them. I thought about it all weekend and by Taco Tuesday on January 9th, they were in my belly. They’re super easy, but I made a few small adjustments to the recipe that make it even easier.
Brown 1 lb of ground chicken (could use any ground meat) and 1 chopped onion in a skillet with taco seasoning. (I use my own by eyeballing quantities of salt, chili powder, paprika, oregano, pinch of cayenne, garlic powder, and cumin.) Once it’s cooked through, set to the side. The shells don’t take much time so I’d stop and take a moment to prep your toppings now. Make a spicy ranch by jacking up store-bought ranch dressing (Hidden Valley is the GOAT, obviously.). I added cilantro, fresh lime, and minced jalapeño. (You could also add some chipotle in adobo for a different ranchy flavor.) On a baking sheet, lay flour tortillas flat and cover each with shredded Mexican cheese blend. Bake 3-5 minutes at 375-400, until the cheese is melted. When the tortillas come out of the oven, place hard taco shells on one side of the tortilla and press into the cheese so it sticks. Bake another 2-3 minutes, remove from the oven, and press the other side of the cheesy tortilla onto the hard shell. Fill the shells with the ground meat and top with shredded lettuce, some more shredded cheese, the spicy ranch, and some chopped tomato.
Y’alllllll this was so good. And it truly did taste just like Taco Bell. Unreal. If The Bell is also your guilty pleasure, make these.
Peaches to Apples 