Easy Homemade Taco Bell Gorditas

Homemade Gorditas

Homemade gorditas stuffed with seasoned taco meat and topped with cheddar cheese, black olives, shredded lettuce and diced tomatoes.

What’s a gordita. . . you might be asking yourself? A soft flatbread taco. Taco Bell made them famous but I’d be the biggest liar in the world if I said I ever had one of theirs.

One of my steadfast life rules is if I want fast food I have to make it myself.

Homemade Taco Bell Gorditas
The gordita dough has a short rise time and is easy to work with. You don’t even need a rolling pin! You can easily press them out into circles by hand.

They cook up fast in a skillet and are best eaten warm. They’re thicker than flour tortillas and kind of, sort of, like a pita. Only better. Especially when stuffed to the nines with your favorite taco fixin’s.

I satisfied my intense cravings for tacos without breaking any rules. It might even be time for a new one.

Like every single taco I ever make again must be on soft, hot-from-the-griddle gordita flatbreads. I can live with that.

Easy Homemade Gorditas
Easy Homemade Taco Bell Gorditas

Rating: 51

Yield: 8 gorditas

 Easy Homemade Taco Bell Gorditas

Homemade gorditas stuffed with seasoned taco meat and topped with cheddar cheese, black olives, shredded lettuce and diced tomatoes.


3 + 1/4 cups all-purpose flour (like King Arthur)
1 + 1/4 cups boiling water
1 + 1/4 teaspoons salt
1 teaspoon instant yeast
2 tablespoons vegetable oil
1 pound lean ground beef
1 packet msg-free taco seasoning or 2 - 3 tablespoons homemade taco seasoning
Your choice of fixin's:
2 cups shredded extra sharp cheddar cheese
shredded iceberg lettuce
sliced black olives
diced tomatoes
sour cream
avocado or guacamole


    Make the gorditas:
  1. Add 2 cups of the flour to a bowl and pour the boiling water over it. Stir until smooth and cover with saran wrap. Let sit for 30 minutes.
  2. In a separate bowl whisk together the remaining 1 and 1/4 cups of flour with the salt and yeast. Add the oil but don't worry about mixing it in.
  3. Add this to the flour and knead by hand 2 - 3 minutes on a lightly oiled surface. Alternately you can use a stand mixer or bread machine for 2 - 3 minutes. The dough should be a little sticky - if it's too sticky knead in a little bit of flour.
  4. Lightly grease a bowl, add the dough, cover with plastic wrap and let rise in a warm place 1 hour.
  5. Then divide the dough into 8 pieces about 3 ounces each. Cover them and let rest for 15 to 30 minutes longer.
  6. Heat a cast iron skillet or griddle over medium heat. Roll each piece into a 7"- to 8"-circle or pat them out by hand.
  7. Cook them in the dry skillet 1 - 2 minutes per side or until they are spotted with brown spots. If you find them sticking lightly grease the pan with oil and adjust the heat as needed if they're browning too quickly or not quickly enough. You can keep them warm in a very low oven on a baking sheet. Cover with foil to keep them from drying out.
  8. Meanwhile cook the ground beef with the taco seasoning according to the directions on the package.
  9. Fill the warm gorditas with taco meat and your choice of fixin's.


Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Dawn says

    Would these be ok if I do not do all the rising and resting? I wouldn’t have time to make them after work.

    • says

      Hi Dawn! No they wouldn’t! You have to let them rise. You can make the dough in the morning or the night before and refrigerate it for a slow rise. Then just take it out when you’re ready and let them rest at least 5 – 10 minutes before rolling them out.

  2. Maria says

    Made these tonight they were delicious. I used whole wheat flour and had to increase the boiling water by 1/4 cup. Definitely worth making again, maybe as personal pizzas!

  3. Whitney says

    I made these last night and they turned out wonderful. Our taco/burrito night has now officially turned into gordita night! I love being able to control the thickness of the gorditas. I was a little worried while making the dough because I am used to proofing my yeast before adding it to the flour. I trusted you and followed the directions exactly, and I’m so glad I did! Great recipe!!

    • says

      Hi Whitney! That makes my day! I love these too! It’s a nice change from the usual tacos. Thanks so much for making them!

  4. says

    Yum! I LOVE anything Mexican! I think I will try these with my naan bread, which uses baking powder instead of yeast. Thanks for the inspiration! 9

  5. says

    I used to visit Taco Bell almost every day after school when I was a teen. I was crazy about their tacos… of course I didn’t know any better back then about fast food. So glad you posted a recipe for one of their items. Homemade ones are so much tastier and healthier too. Happy Friday Reeni!

    • says

      I used to eat there a few times a week too – it makes me sick now after not eating there for years. Plus it doesn’t taste the same. Happy Weekend Anne!

  6. says

    I’ve never had a Taco Bell one either but I bet we have one of yours!

    Happy Friday to you handsome Moon! Love and purrs, Angel & Isabella

  7. Norma - Platanos, Mangoes and Me! says

    I am having a tao pary next week…taking our recipe…thanks!

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