Try this Cheesy Gordita Crunch Recipe with our 2019 Tempranillo

We find certain things we love can be more difficult to pair with wine and tacos are just that! Try our homemade cheesy gordita crunches— perfectly paired with our Spanish-style 2019 Tempranillo or our 2020 Barrel Select Pinot Noir.


  • 1lb ground beef (can substitute for preference, we recommended impossible meat for vegans!)
  • 1 pack of taco seasoning (homemade recipe below, but store-bought works just as well!)
  • Mexican blend shredded cheese
  • 10 soft flour tortillas
  • 10 hard shell tacos 

For toppings:

  • Lettuce, shredded
  • Tomatoes, diced
  • Mexican blend shredded cheese 
  • Taco sauce 

Suggested additional toppings:

  • Lime wedges
  • Cilantro
  • Avocado 

For spicy ranch:

  • Ranch dressing 
  • Tabasco sauce, to taste (can be substituted with hot sauce of preference)
  • Ranch seasoning, to taste (optional)

Homemade taco seasoning:

  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp sea salt
  • 1/2 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper (if spicy desired)


  1. Preheat oven to 400°.
  2. Brown meat in a pan. Add taco seasoning and then cook for ten minutes, or until fully cooked.
  3. Set meat aside on low heat.
  4. Evenly spread tortillas on pan and add layer of Mexican cheese.
  5. Bake 3-5 minutes or until cheese is melted .
  6. Press hard taco shells into the center of each tortilla and press into one side, then fold the remaining cheesy side over.
  7. Bake for another two minutes to warm shell.
  8. Spoon meat into taco shell and assemble with spicy ranch, lettuce, tomatoes, and toppings of preference.

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