“Warm, pillowy flatbread covered in a melted three-cheese blend, wrapped around a crunchy taco and topped with a zesty Pepper Jack sauce.” So says the Taco Bell web site.
Here’s my version - this is for Amanda!
My sauce is a little runny in the picture. This comes from not refrigerating it before using it on the hot beef filling. Don’t make the same mistake. Next time I make this I will replace with a better picture. I am certainly no food stylist!
- 3 hard taco shells, pre-made is easier
- 3 soft gordita tortillas (recipe here, or you can use thick flour tortillas or buy Gordita shells)
- 1/4 cup EACH of shredded mozzarella, cheddar and Monterrey jack cheeses (or 3/4 cup of Mexican cheese blend)
- 6oz Taco Bell clone beef recipe (recipe here)
- Taco Bell Baja Pepper Jack Sauce clone (recipe here)
- 1/2 cup finely shredded lettuce
- ¼ cup of diced tomatoes (optional)
- ¼ cup shredded cheddar cheese for topping
1. Gather your gorditas/tortillas. Top each with about 1/4 cup (2 oz) shredded cheese in a thin even layer. Warm these in the microwave until the cheese just melts, maybe 35-45 seconds depending on your microwave.
2. Place a taco shell in the middle of the tortilla. Placing your fingers inside the hard shell, gently press the soft tortilla to the shell on each side until the melted cheese causes the sides of the heated tortillas to stick to the taco shells. If you press too hard, you will break the hard shell, so be careful. Let these sit on there side for 20-30 seconds so the cheese can set.
3. Load as much taco meat into the shell as you like. In the following order, layer in the chilled Baja Sauce clone, shredded lettuce, tomatoes (optional) and shredded cheddar cheese.