Taco Bell Inspired35 min49% less fatTaco Bell Baked High-Protein Cheesy Gordita Crunch
A soft baked flatbread wrapped around a crunchy taco shell, cheesy on the outside, stuffed with seasoned beef and a creamy Greek-yogurt sauce inside.
Healthier swap for Taco Bell Cheesy Gordita Crunch
Why it's better
vs. Taco Bell Cheesy Gordita Crunch
Compared per 100g, so serving size doesn't skew the numbers.
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Nutrition facts
Per serving — 4 servings total
- Calories
- 414 kcal
- Protein
- 30g protein
- Carbs
- 36g carbs
- Fat
- 17g fat
- Sugar
- 3g sugar
- Sodium
- 908mg sodium
0 of 11 checked off
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 4
- 1 lb
- 2 tbsp
- 1 cup
- 1/2 cup
- 1/3 cup
- 1 tbsp
- 1/2 tsp
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Ingredients
0 of 11 checked off
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 4
- 1 lb
- 2 tbsp
- 1 cup
- 1/2 cup
- 1/3 cup
- 1 tbsp
- 1/2 tsp
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Steps
- 1Preheat oven to 425°F (220°C). Combine self-rising flour and 1 cup Greek yogurt into a soft dough; knead briefly and divide into 4 balls.
- 2Roll each ball into a 7-inch round, press shredded cheddar onto one side, and gently roll again to embed the cheese.
- 3Bake the flatbreads on a parchment-lined sheet for 8-10 minutes, until puffed and lightly golden with the cheese side crisp.
- 4Meanwhile, brown the ground beef with taco seasoning in a skillet, 6-8 minutes.
- 5Whisk together the sauce ingredients: 1/3 cup Greek yogurt, light mayo, and taco seasoning.
- 6Wrap each warm flatbread (cheese-side out) around a crunchy taco shell, pressing to seal at the top.
- 7Fill the shell with beef, lettuce, tomato, and a drizzle of the yogurt sauce before serving.
Tips
- Work quickly while the flatbread is warm and pliable so it wraps around the crunchy shell without cracking.
- Swap beef for seasoned black beans for a vegetarian take.
Ingredients
0 of 11 checked off
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 4
- 1 lb
- 2 tbsp
- 1 cup
- 1/2 cup
- 1/3 cup
- 1 tbsp
- 1/2 tsp
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Preheat oven to 425°F (220°C). Combine self-rising flour and 1 cup Greek yogurt into a soft dough; knead briefly and divide into 4 balls.
- 2Roll each ball into a 7-inch round, press shredded cheddar onto one side, and gently roll again to embed the cheese.
- 3Bake the flatbreads on a parchment-lined sheet for 8-10 minutes, until puffed and lightly golden with the cheese side crisp.
- 4Meanwhile, brown the ground beef with taco seasoning in a skillet, 6-8 minutes.
- 5Whisk together the sauce ingredients: 1/3 cup Greek yogurt, light mayo, and taco seasoning.
- 6Wrap each warm flatbread (cheese-side out) around a crunchy taco shell, pressing to seal at the top.
- 7Fill the shell with beef, lettuce, tomato, and a drizzle of the yogurt sauce before serving.
Tips
- Work quickly while the flatbread is warm and pliable so it wraps around the crunchy shell without cracking.
- Swap beef for seasoned black beans for a vegetarian take.
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