A true masterpiece: The Cheesy Gordita Crunch 🌮 While the Crunchwrap Supreme and Mexican Pizza (RIP) used to compete for my number one spot, in the recent years the CGD has really come out to shine. I’m not sure if they changed the recipe or if my tastebuds are just becoming more sophisticated, but it reaaallyy hits different. If you haven’t tried it, it’s basically a crunchy taco with spicy ranch wrapped in a cheesy flatbread. It is absolute perfection. This version is obviously much fresher, made with high quality ingredients and might honestly be faster to make than driving to the drive thru! Try it out, I promise you won’t regret it.
Cheesy Gordita Crunch
Servings 6 tacos
- 1 lb ground beef
- 1 packet taco seasoning or use my recipe on my blog!
- 6 flatbreads
- 6 crunchy taco shells
- 8 oz shredded Mexican cheese
- Shredded lettuce
- Taco sauce
- 4 oz sour cream
- 1 tbsp taco sauce or hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- Pinch of salt and pepper
- 2-3 tbsp water or milk to thin it out
Cook beef according to instructions on the taco seasoning or use my recipe on the blog (just search “taco meat.”)
Preheat oven to 350 degrees. Lay out your flatbreads and add a generous amount of cheese on top.
Place your crunchy shell on top and bake for 5ish minutes until cheese melts. Fold in the flatbread so it sticks to the shell.
Add in the beef, top with ranch, lettuce, hot sauce and a squeeze of lime.