Cheesy Gordita Crunch-style layered tortilla

Ingredients

Beef

• 250 g beef mince
• 1 tbsp taco seasoning

Gordita

• 4 small soft flour tortillas (about 15 cm)
• 4 small crunchy corn tortillas (or tostada shells)
• 200 g three-cheese blend (mozzarella + cheddar + monterey jack)
• 1 cup shredded iceberg lettuce
• 2 tomatoes, diced
• 4 tbsp ranch sauce

Sauce

• 4 tbsp sour cream
• 1 tbsp ranch seasoning
• 1 tbsp milk

Method

1. Beef. Brown the beef in a dry pan. Add taco seasoning and 30 ml water. Simmer 5 minutes.
2. Sauce. Whisk all sauce ingredients together.
3. Layer. Lay a soft tortilla flat. Spread a ring of beef in the centre, leaving a 1 cm border. Top with a generous amount of three-cheese blend. Place a second soft tortilla on top and press to seal the edges.
4. Crunch. Press a crunchy corn tortilla into the cheese (it should stick). Pan-fry briefly in oil to crisp up.
5. Top. Add lettuce, tomato, drizzle with ranch sauce.
6. Serve immediately. While the cheese is still melty.

Tips

• Three-cheese blend is the move. Mozzarella + cheddar + monterey jack.
• Pocket the sauce inside the soft tortilla. Don’t let it soak the bread.
• Make the crunchy shell fresh. Don’t use stale tortilla chips.