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:
- Ground meat of choice, I used Belcampo’s ground beef (code MHK10 saves you 10% off your purchase)
- Oil of choice
- Diced onions
- Taco seasoning
- Salt and pepper
- Fresh cilantro
- Grain free almond flour tortillas or any type of tortillas you dig
- 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)
- Chopped romaine lettuce
- Shredded mexican cheese
- Hot sauce of choice
- Avocado
- 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.
