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Cheesy Gordita Crunch
Rachel Kim

Cheesy Gordita Crunch

A soft flatbread and crunchy taco shell should arrive in the same bite, not separate layers. Nacho cheese glues the shells together while the beef and lettuce stay inside the crunchy shell. Assemble at the last possible minute.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 thick flour flatbreads
  • 6 crunchy taco shells
  • 1 cup warm nacho cheese sauce
  • 2 cups prepared seasoned beef base
  • 1 cup shredded iceberg lettuce
  • 1 cup shredded cheddar cheese
  • 1/2 cup prepared Baja-style sauce

Method
 

  1. Warm the flatbreads for 30 seconds until flexible.
  2. Spread 2 tablespoons nacho cheese over the center of each flatbread.
  3. Press one crunchy shell into each cheese-coated flatbread.
  4. Reheat the seasoned beef to 165°F and divide it among the crunchy shells.
  5. Add lettuce, cheddar and Baja-style sauce.
  6. Serve immediately before the crunchy shells soften.