Description
A soft taco AND a crunchy taco in one glorious bite?! Say lessssss. My homemade spin on a Taco Bell fave has flavorful beef, golden, toasted tortillas, gooey cheese and loads of fresh, creamy, crunchy goodness.
Ingredients
Tacos
- 1 batch best taco meat
- 10 6-inch flour tortillas
- 1 can refried beans
- 8oz colby jack cheese, grated
- 10 crunchy shell corn tortillas (I love the nacho cheese ones!)
- avocado oil, for toasting
Toppings
- romaine lettuce, shredded
- tomatoes, chopped
- avocados or guacamole
- black olives
- chipotle sauce/chipotle mayo
- salsa or corn salsa
- pickled jalapeños
- green onions and/or cilantro
- lime wedges
Instructions
- Whip up a batch of best taco meat.
- Warm up the refried beans so they are spreadable. Add about 2 tablespoons refried beans to each tortilla, spreading it to the edges. Sprinkle 2 tablespoons of cheese all over the beans.
- Fill each crunchy shell with 3-ish tablespoons meat mixture. Place the crunchy shell in the middle of the flour tortilla, folding the sides up and pressing gently so that the beans/cheese are sandwiched between the flour tortilla and crunchy shell.
- Heat a large nonstick skillet or griddle pan over medium heat and add a swish of avocado oil. Lay the tacos flat, toasting on each side for 2-3 minutes, until golden brown and the cheese is melted. You can keep tacos warm in a 200°F oven if you have to work in batches.
- Fill the inside crunchy shell with remaining toppings – lettuce, tomatoes, avocado, olives, salsa, chipotle sauce, etc.Buen provecho!
Notes
Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 cheesy gordita crunch taco (with toppings)
- Calories: 469
- Sugar: 6.4 g
- Sodium: 1139.3 mg
- Fat: 24.6 g
- Carbohydrates: 42.8 g
- Fiber: 5.9 g
- Protein: 21.3 g
- Cholesterol: 48.5 mg