Gordita Crunch Taco: Layered Crispy & Cheesy Mexican Favorite

• ▢ 1 lb organic grass-fed ground beef, (or meat of choice)
• ▢ 1 packet taco seasoning
• ▢ 1 can refried beans
• ▢ 6 soft-shell tortillas , (I prefer Siete)
• ▢ 6 hard-shell tortillas, (I prefer Siete)
• ▢ 1/2 cup cheese, (I use goat cheese)

Toppings

• ▢ romain lettuce
• ▢ Roma tomato
• ▢ red onion
• ▢ cilantro
• ▢ sour cream, (I prefer Kite Hill dairy-free)

• Preheat the oven to 350°F (175°C).
• Brown the ground beef and prepare it with the taco seasoning according to the package directions. Once cooked, set the meat aside.
• Warm the refried beans over low heat until heated through, then remove from the heat.
• Place the hard-shell tortillas in the preheated oven for 3–4 minutes to crisp them. I like to rest them over the oven rack so they keep their shape. Remove and set aside.
• Switch the oven setting to broil.
• Arrange six soft-shell tortillas on a baking sheet in a single layer. Spread a thin layer of refried beans on each tortilla, then sprinkle with cheese. Broil 5–7 minutes, or until the cheese is melted and bubbly.
• Using the beans and melted cheese as an adhesive, place a crisp hard-shell tortilla inside each soft, cheesy tortilla. Fold the soft tortilla up around the hard shell to create the layered gordita shell.
• Fill each layered shell with the seasoned meat and your preferred toppings—romaine, tomato, red onion, cilantro, and a dollop of sour cream are all great choices. Serve immediately and enjoy.