#Cheesy gordita crunch free

Bring to a simmer, stirring frequently, until sauce has reduced and excess water has evaporated, approx 1-2 minutes. Cook, stirring the ground beef often, until the meat is browned. Add the ground beef to the skillet, breaking apart with a wooden spoon.Add the onion and stir occasionally until translucent, approx 5 minutes. Heat the olive oil in a large saucepan over medium heat.Preheat the oven according to hard shell taco package directions.Chill until ready to use, ideally at least 30 minutes to let the flavors meld together. Add hot sauce and stir everything to incorporate. Add the reserved liquid into the sour cream mixture, along with 2-3 tbsp of the finely chopped jalapenos depending on spice preference. Open the can of diced jalapenos and finely chop the jalapenos, reserving the liquid from the can (the diced jalapenos straight out of the can are pretty chunky finely chopping them gives your sauce a much better consistency). To make the zesty jalapeno ranch: add sour cream, mayonnaise, and seasonings packet to a bowl and stir to combine.

#Cheesy gordita crunch free

I like this version better but feel free to sub for either cheese depending on preference. The traditional cheesy gordita crunch uses melted shredded cheese between the tortilla and taco shell, but Taco Bell recently had a Double Stacked Taco on the menu that used nacho cheese instead. The shell is filled with seasoned ground beef, a homemade zesty jalapeno ranch sauce, tomatoes, shredded lettuce, and shredded cheese. Have both! The lightly charred flour tortilla wraps around the crunchy corn taco shell, held together by a delicious layer of oozy nacho cheese sauce. Inspired by my all-time favorite menu item at Taco Bell, these babies are perfect for when you can’t decide whether you want a crunchy or soft taco.