Cheesy Gordita Crunch
2 tablespoons avocado oil
1 pound ground beef
- ½ cup finely diced white onion
- 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- 1 tablespoon tomato paste
- ¼ cup beef broth
- One 4-ounce can diced green chiles
8 flour tortillas (I use the taco size so they aren’t too large)
2 cups shredded cheddar jack cheese, plus more for serving
- 8 hard taco shells
- SideDish Chipotle Ranch
- 1 ½ cups shredded iceberg lettuce
Fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
For the Taco Meat
For Assembly and Serving
Preheat the oven to 400℉.
Make the Taco Meat
Heat the oil in a large skillet over medium-high heat. Add the ground beef and onions and cook, breaking up the meat with the edge of a wooden spoon, until it is cooked through or no longer pink, 5 to 7 minutes.
Drain off excess fat and place the meat back into the skillet over medium heat. Add the salt, pepper, garlic powder, chili powder, and ground cumin and toss until well combined and the spices are fragrant, about 1 minute.
Add the tomato paste and stir to combine. Pour in the broth and green chiles and stir until well combined and the meat is a little bit saucy. Remove from heat, cover to keep warm.
Assemble the Tacos
Next, lay the flour tortillas flat onto 2 baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes, until the cheese is melted.
Remove from oven then add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese.
Spoon the meat evenly into each shell. Drizzle with SideDish Chipotle Ranch, then top with lettuce, additional cheese, and cilantro. Serve with a lime wedge.