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Cheesy Gordita Crunch Tacos:

Elevate your Taco Tuesday with these easy peasy cheesy Gordita crunch tacos. One of our go to meals during the weeknights when we need something quick but oh so delicious. And of course they are picky eater approved. Because let’s be honest, who wouldn’t love cheesy tacos?

Ingredients you will need:

1. Ground meat of choice, I used Belcampo’s ground beef (code MHK10 saves you 10% off your purchase)
2. Oil of choice
3. Diced onions
4. Taco seasoning
5. Salt and pepper
6. Fresh cilantro
7. Grain free almond flour tortillas or any type of tortillas you dig
8. Grain free hard taco shells or any type of hard taco shells you like ( I found some at Sprouts but I also love these when I can find them)
9. Chopped romaine lettuce
10. Shredded mexican cheese
11. Hot sauce of choice
12. Avocado
13. Optional topping: chopped tomatoes and sour cream

Cooking the taco meat:

First things first, start by cooking your ground meat. Add oil to a medium pan on medium-high heat and warm through (about 30 seconds). And then add in diced onions with salt and pepper to taste and sauté for 5-7 minutes or until the onions are translucent. Next, add in the ground meat, taco seasoning, fresh cilantro, and break up the meat with a spoon. And cook the meat on medium-high heat for about 5-7 minutes or until the meat is no longer pink. Remove from heat and set aside.

Prepping the tacos:

First, add shredded cheese to tortillas and bake 300°F for 5 minutes or until the cheese has melted. And then place the hard taco shell in the middle of the tortilla and fold up the tortilla onto the sides of the hard taco shell and gently press to allow the tortilla to stick to hard shell. And then add ground meat along with additional shredded cheese to taco shell and bake 300°F for another 3-5 minutes or until the cheese melts.

Toppings:

Feel free to add whatever type of toppings you dig. But my favorites are shredded romaine lettuce, fresh cilantro, avocado chunks, and hot sauce. But if you dig tomatoes and sour cream those are great additions to the tacos too.

Print Recipe

Cheesy Gordita Crunch Tacos

Ingredients

• 1 lb ground meat of choice I used Belcampo ground beef
• 1 Tbsp oil
• 1 1/2 Tbsp Taco seasoning I used Primal Palate
• 1/3 cup diced onions
• Salt and pepper to taste
• 1/3 cup fresh cilantro
• 6 oz Mexican shredded cheese
• 6 Grain free almond flour tortillas
• 6 Grain free hard taco shells

Toppings:

• Hot sauce of choice
• 1/4 cup chopped Romaine lettuce
• 2-3 Tbsp Mexican shredded cheese
• Avocado chunks
• Chopped tomatoes
• Sour cream

Instructions

Instructions:

• Add oil to a medium pan on medium-high heat and warm oil through (about 30 seconds)
• Add diced onions with salt and pepper and sauté for 5-7 minutes, stirring throughout
• Add ground beef, taco seasoning, fresh cilantro, and break up the meat with a spoon. Cook on medium-high heat for 5-7 minutes or until the beef is no longer pink
• Add a handful of shredded cheese to tortillas and bake 300°F for 5 minutes or until the cheese is melted
• Add the hard taco shell to the middle of the tortilla
• Fold the tortilla, gently pressing the tortilla to the sides of the hard taco shell
• Stuff each taco shell with ground meat and more shredded cheese
• Bake 300°F for 5 minutes or until the cheese is melted
• Top with romaine lettuce, hot sauce, and avocado chunks