I've already posted what I came up with for Taco Bell's Beefy 5-Layer Burrito - the Cheesy Gordita Crunch was next on my list. I used the same method as the Cheeseburger Flatbread Melts to create my flatbread. I did run into a little issue when I realized that the flat-bottomed shells (anyone else singing Queen right now?) were not the right kind to use for this recipe. So word of advice - use just regular hard shells.
I can't really recall getting a gordita crunch from Taco Bell...ever...but I've always wanted to try it. I loved the flatbread. LOVED. It definitely helps contain the mess that happens when your hard shell breaks into a million pieces.
(Print)
What you need:
- 2 boxes Jiffy pizza dough
- 3-cheese blend of Mexican cheese
- Crispy taco shells (don't get the standing ones)
- 1 lb. ground beef
- 1 packet Taco Bell taco seasoning mix
- Lettuce
- Shredded cheddar
- Optional: Pepper Jack cheese sauce
Mix Jiffy according to box directions. If it seems too thick, add a little water. You're going to want to be able to spread it out easily. Split into 8 pieces and roll out as flat as you can. Cook on medium-high heat for about 60 seconds on each side until browned. Add 3-cheese mix onto the flatbread after flipping the first time. Cover to help the cheese melt. *You could also do the cheese melting in the broiler if yours is easier to manage than mine :)
Meanwhile, brown and crumble ground beef. Add taco seasoning and a little water and simmer for 5 minutes. Add seasoned beef to crispy shell, top with pepper jack sauce, lettuce, and cheddar cheese. Place onto flatbread and bring flatbread up on taco shell sides. Serve immediately.
Original Fantastical Recipe
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