Save A crave-worthy, budget-friendly version of the famous fast-food favorite: crunchy seasoned beef tacos wrapped in warm, cheesy flatbreads, finished with lettuce, cheese, and zesty sauce.
I first made these Cheesy Gordita Crunch Tacos when my family was craving something fun yet quick for dinner. They always disappear fast, and everyone loves customizing their own toppings.
Ingredients
- Ground beef: 1/2 lb (225 g), for the seasoned filling
- Onion: 1/2 small, finely diced for flavor
- Garlic: 1 clove, minced for added depth
- Taco seasoning: 1 tablespoon, use store-bought or homemade
- Salt: 1/4 teaspoon to taste
- Black pepper: 1/4 teaspoon for kick
- Water: 2 tablespoons, to moisten the beef mixture
- Flour tortillas: 4 small (soft taco size) for cheesy flatbread layer
- Cheddar cheese: 1 cup (100 g), shredded for melting on flatbreads
- Crunchy taco shells: 4 shells, for the classic crunch
- Lettuce: 1 cup (60 g), shredded iceberg for freshness
- Monterey Jack or extra cheddar: 1/2 cup (50 g), shredded for topping
- Ranch dressing or chipotle mayo: 1/4 cup (60 ml) for saucy finish
- Tomato (optional): 1 small, diced for added freshness
Instructions
- Brown the beef:
- In a skillet over medium heat, cook ground beef and onion until fully browned, about 5 minutes. Drain excess fat if needed.
- Season the beef:
- Add garlic, taco seasoning, salt, pepper, and water. Simmer for 2 to 3 minutes until the beef is moist and well-seasoned. Remove from heat.
- Make cheesy flatbreads:
- Heat a nonstick pan over medium. Place 1 flour tortilla in the pan, sprinkle with 1/4 cup cheddar cheese, and cover until cheese melts (1 to 2 minutes).
- Adhere taco shells:
- Immediately press a crunchy taco shell onto the melted cheese so it sticks. Remove from pan. Repeat with remaining tortillas, cheese, and shells.
- Assemble tacos:
- Fill each taco shell with seasoned beef.
- Add toppings:
- Top with lettuce, Monterey Jack or extra cheddar, ranch dressing or chipotle mayo, and diced tomato if using.
- Serve:
- Serve warm and enjoy!
Save My kids love making their own tacos at the table and sharing which topping combinations taste best. It&s the ultimate DIY dinner night!
Required Tools
Large skillet for browning beef, nonstick frying pan for cheesy flatbreads, spatula, knife, and cutting board for prepping veggies.
Allergen Information
This recipe contains wheat (tortillas), milk (cheese, ranch), eggs (mayonnaise in ranch), and possible soy in taco shells or ranch. Always check ingredient labels for hidden allergens.
Nutritional Information
Each taco has about 350 calories, 20 g total fat, 28 g carbohydrates, and 16 g protein.
Save Serve immediately for best texture. Customize with hot sauce or lime for extra zing.
Cooking Questions
- → How can I make this dish spicier?
Adding jalapeños, a splash of hot sauce, or mixing chipotle mayo with more chili powder can intensify the heat while complementing the flavors.
- → What alternatives work for ground beef?
Ground turkey or plant-based crumbles provide great substitutes, maintaining texture while adjusting the flavor profile.
- → How do I ensure the cheese sticks to the flatbreads?
Melting shredded cheddar on a warm tortilla and promptly pressing the crunchy taco shell onto it helps the cheese act as a tasty adhesive.
- → Can I prepare this dish ahead of time?
Season the beef in advance and store separately. Assemble when ready to serve to keep the shells crunchy and the cheese melted fresh.
- → What sauces pair well with these tacos?
Ranch dressing or spicy chipotle mayo add creamy, zesty notes that enhance the savory beef and cheddar flavors.