Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Gordita Crunch with a Homemade Baja Sauce


  • Author: Chef Allie
  • Total Time: 45-50
  • Yield: 4 1x

Description

A restaurant quality meal without the guilt!


Ingredients

Scale

Cheesy Gordita Crunch

BEEF

  • 1 pound lean 96/4 ground beef
  • 1 T Taco Knight
  • Salt & Pepper to taste

FIXINS

  • 8 corn tortillas
  • 2 c fat free cheddar cheese
  • 4 T Baja Sauce – see below
  • 2 c shredded lettuce
  • 1/4 c Taco sauce (optional)

Baja Sauce

  • 1/3 c roasted red peppers (in water) drained
  • 2 T onions minced and drained
  • 1/2 c light mayonnaise
  • 1/4 c light sour cream
  • 1/2 c non fat greek yogurt
  • 1/2 t ground cumin
  • 1/2 T Hidden Valley Ranch Seasoning
  • 1 t Nothin But Ranch
  • 1/2 t garlic salt
  • 2 t sugar
  • 2 t white vinegar
  • 1/4 t black pepper

Instructions

Cheesy Gordita Crunch

  1. Cook your taco meat according to your liking with Taco Knight, Salt and pepper (to taste) and set aside;
  2. Prepare the skinny pizza dough. Portion the dough into 2 oz. balls (8 portions total);
  3. Get a cast iron hot on the stove with a light coating of avocado oil and then roll out dough into a nice circle;
  4. Once skillet is hot, lay dough down and just cook until lightly brown on both sides and still soft. Place to the side until ready;
  5. Take each flat bread and sprinkle 1/4 cup fat free cheese down, then the corn tortilla. Wrap up in foil and warm in oven to melt cheese;
  6. Once melted & warm, fill with 2 oz. of taco meat in each, then add the Baja sauce, taco sauce & shredded lettuce.

Baja Sauce

  1. In a food processor, blender or hand blender chop up the onion, then add the roasted pepper.
  2. Pour into a strainer to get rid of any liquid.
  3. In a separate bowl add everything else and then add the pepper & onion.
  4. Mix up & enjoy!
  • Prep Time: 20
  • Cook Time: 25