XL Cheesy Gordita Crunch

…but make it Extra Large

Because I just LOVE Taco Bell, I figured I would re-create yet another dish from the famous fast food chain. Although the CrunchWrap Supreme is my number one, the Cheesy Gordita Crunch is a very close second. Instead of making a regular sized one, I figured I’d use a burrito shell instead. Why not, right? See the recipe below!

For the Taco Bell Spicy Ranch Sauce:

• 1/2 cup sour cream
• 1/2 of the ranch salad seasoning packet (like Hidden Valley)
• 2 tbsp mayonnaise
• 1 tsp hot sauce

For the Gordita:

• 3 large flour tortillas
• 9 hard shell tacos (halves)
• 1lb ground beef
• 1 packet taco seasoning
• 2 cups shredded lettuce
• ~4 and 1/2 cups shredded cheddar cheese (roughly 1 and 1/2 cups per Cheesy Gordita)
• 1 tbsp butter

• Make your spicy ranch sauce by mixing the ingredients listed above. Set in fridge to chill.
• In a medium saucepan, cook your beef and add taco seasoning. Set aside once done.
• In another large saucepan, melt 1/2 tbsp butter. Place your large flour tortilla in the middle of the pan and evenly distribute 1 and 1/2 cups shredded cheddar cheese on top of the tortilla. Allow it to melt before adding your hard shell tortillas.
• Place 6 halves of hard shell tortillas evenly on top of the melted cheese.
• On one side of the large tortilla, place 1/3 of your ground beef, topped with 2 tbsp of your spicy ranch sauce, a handful of shredded lettuce, and 1 tsp of shredded  cheddar cheese.
• Fold the other side of your large tortilla on top (so it becomes a large taco)
• Serve! I cut mine in thirds but you are totally welcome to eat it whole hahah