Higher Protein Cheesy Gordita Crunch
Healthier taco bell with more protein.
By Ethan ChlebowskiI love the Cheesy Gordita Crunch from Taco Bell, but it never has enough protein.
This version improves the macros by upping the meat quantity, using a keto tortilla, and making a yogurt-based sauce.
Ethan Chlebowski
Ingredients
Beef components
- 85/15 ground beef227 g1/2 lb
- chipotles in adoboa spoonful
- tomato pastea spoonful
- cumina sprinkle
- salta sprinkle
- ground coriandera sprinkle
- msga sprinkle
Spicy ranch
- yogurt1 part112 g
- sour cream1 part112 g
- ground coriandera sprinkle
- hot saucea drizzle
- msga sprinkle
- garlic powdera sprinkle
- kashmiri chili powdera sprinkle
Assembly components
- lettuce, shredded30 g
- cheese, shredded30 g
- tomatoes, diced15 g
- hard taco shell2
- keto flour tortillas2
Method
Step 1: Sear the beef
Place a pan over high heat.
Add the beef and smash it down into a thing later with your hands or a spatula. Season with the salt, msg, cumin, coriander, and chipotles in adobo. Let it until a nice forms on the bottom.
Once it’s seared, smash up the beef into pieces. Add the tomato paste and mix it together.
Step 2: Mix the spicy ranch
Add all of the ranch components to a bowl. Mix together and adjust the seasonings to taste.
Step 3: Melt the cheese
Gather all the remaining components.
Lay the soft tortilla on the bottom of a pan. Add the cheese in an even layer and let it melt slightly. Cover the pan with a lid to the cheese.
Step 4: Assemble & enjoy
Add the crunchy taco on top of the melty cheese tortilla. Fill the crunchy part with beef, a drizzle of spicy ranch, tomato, and lettuce.
Close up the soft tortilla around the crunchy. Add it back to the pan and let it crisp up on each side before devouring. Repeat with the remaining ingredients.
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