This combo contains two flavors: a gooey crunch and a cheddar crunch. In this case, the taco is just two shells stuffed with a loaded cheese taco. T-Bell’s spicy ranch sauce, lettuce, and cheddar are all included in the meal. If you’re unfamiliar with the Cheesy Gordita Crunch taco, it’s essentially a hard shell taco wrapped in a soft flatbread and topped with a melted cheese blend. Unless you’re a competitive eater in training, you should skip the $5 dollar box. You can only go overboard with a little kick by adding a spritz of spicy ranch instead of a whole lot of ice. For quite some time, a Double Cheesy Gordita Crunch at Taco Bell has been one of the most dense items on the menu. A crunchy taco is layered with a layer of spicy ground beef and served over a hot Gordita that has been delicately topped with their classic three-cheese blend. The Double Cheesy Gordita Crunch at Taco Bell is a tasty combination of the best of everything you can get at the restaurant: cheese, lettuce, and salsa on a soft serve bun. It’s a Taco Bell classic that is sure to please.
Yum! If you’re looking for a filling and tasty meal, then you need to try the Double Cheesy Gordita Crunch. Then, it’s all topped off with a crispy, cheese-filled shell. So, what is a Double Cheesy Gordita Crunch? It’s a soft tortilla that is filled with a seasoned beef mixture, nacho cheese sauce, and shredded cheddar cheese. It’s a delicious and hearty meal that is perfect for any time of day. This menu item is a fan favorite and for good reason. Be careful because shells are fragile.If you love Taco Bell, then you’re probably familiar with the Double Cheesy Gordita Crunch.
Quickly but gently fold tortillas around shells and press together firmly around sides and bottom. The cheese needs to be softened and melted but not completely. Bake for roughly 20 seconds, depending on oven. Make an even amount of shells and tortillas. Place soft tortillas on the baking sheet and sprinkle cheese on tortillas, covering the surface but still leaving space around the edges for cheese to melt. Shells will be hot, but gently move them to the side of pan or on another clean surface. Using a hot pad, remove sheet from oven, then take out soft tortillas from container.Place baking sheet with hard shells in the oven and bake for 3-4 minutes.Stir in 1 cup water and packet of seasoning mix, then heat until thickened while stirring mixture often. While waiting for the oven to preheat, brown the beef in a pan on the stove and drain the fat.Remove hard shells from container and arrange on baking sheet. I typically have four different salsas in my fridge because I’m picky, but now my favorite is On The Border Hot Salsa. The Great Value brand I bought at WalMart had Monterey Jack, Cheddar, Queso and Asadero cheeses. Of course, I used mild sauce packets from Taco Bell.ġ package of blended Mexican cheeses. I had bags of romaine salad on hand that I sliced up. This is enough to make six, depending how much fills the shells.ġ pkg. It comes with 8 hard shell tacos and 8 soft tacos and is perfect for “cheesy gordita crunch”-making.ġ lb. I can try that next time.ġ box of Ortega Grande Taco Shells, Hard and Soft Tacos. Maybe just melting pepper jack cheese would have been more suitable. I put the Spicy Ranchero Sauce on the side, and turns out I didn’t really like it anyways. It’s actually a simple taco recipe, just with craftily constructed shells. You could definitely make your own sauces, salsas and tortillas and get really creative with it, but my idea came about quickly and I went for the faster, packaged selections instead. Not pictured: taco seasoning, ground chuck, water, lettuce, and Taco Bell Mild Sauce Spicy Ranchero Sauce, Ortega taco shells, cheese, and On The Border hot salsa.
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