Since the stay at home order started over a month ago, many people are completely avoiding take out until the coronavirus pandemic is a bit more under control. If you are one of those people or have just always wanted to know how to make a Cheesy Gordita Crunch, you're in luck because we have the recipe.

Just start off by making taco meat using your favorite seasonings and throw your taco shells in the oven to warm up.  Personally, I like to use the Old El Paso Hard & Soft Taco Dinner Kit, which will make 6 Cheesy Gordita Crunches. Just follow the directions on the box to get everything ready and while you are preparing everything, you need to make the most important part of the taco, the sauce.

Creamy Baja Sauce

  • 1 cup mayo
  • 1 tbsp white vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp ground red pepper (or crushed red pepper)
  • 1/4 tsp paprika

Mix the ingredients together in a bowl and it should look a little something like this

Creamy Baja Sauce

Once you have the sauce ready, you can make the shells.  Just take the 6 hard taco shells out of the oven and then lay out the tortillas on a plate 2 at a time.  Cover the tortilla in cheese and place the hard taco inside of it.  Then wrap the tortilla around the taco shell and microwave for about 15 seconds to melt the cheese and stick make the tortilla to the shell.  I used a small plate to make sure tortilla stayed in place in the microwave.

Making the shell

After you make the shell, load it up with the Creamy Baja Sauce, the taco meat, lettuce and cheese and you got yourself a homemade Cheesy Gordita Crunch!

Bonus: The sauce recipe will make more than you need for the tacos, so go ahead and save it for sauce on a quesadilla (Taco Bell uses that sauce on theirs) or use it for dipping fried foods, yum!

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