Cheesy Gordita Crunch Recipe

Closeup view of copycat Taco Bell cheesy gordita crunch wraps on a white plate.

5 from 1 vote

Taco Bell fans will love this easy copycat recipe. 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, it's ready in less than 30 minutes and can be made in the air fryer or oven.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 413kcal

Author: Lori

Equipment

Ingredients

1 pound lean ground beef
1 packet taco seasoning
¼ cup water
6 small flatbreads trimmed to taco shell size
2 cups shredded cheese + additional for garnish if desired
6 crunchy taco shells pre-warmed
2 cups shredded iceberg lettuce
roma tomato diced, optional
hot sauce optional
sour cream optional

Instructions

Cook ground beef in a skillet over Medium heat until cooked through. Drain grease.
1 pound lean ground beef
Add taco seasoning and water to meat and simmer for 5 minutes.
1 packet taco seasoning, ¼ cup water
Place the trimmed soft bread in the air fryer basket and top with shredded cheese, covering completely.
6 small flatbreads, 2 cups shredded cheese + additional for garnish if desired
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.
6 crunchy taco shells
Add the taco meat and lettuce to the crunchy shell, topping with extra cheese if using.
2 cups shredded iceberg lettuce
Garnish with tomatoes, sour cream and hot sauce if desired.
roma tomato, hot sauce, sour cream

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, separately from the toppings, and making the Gordita’s fresh as you need them.
If you 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.

Nutrition