Copycat Taco Bell Cheesy Gordita Crunch - cooking recipe

Ingredients

2 1/2 cups Copycat Taco Bell Seasoned Beef for taco meat
Copycat Taco Bell Spicy Ranch Sauce
1/2 cup sour cream
0.5 (1 ounce) envelope ranch dressing, and salad seasoning such as hidden valley
2 tablespoons mayonnaise
2 tablespoons habanero sauce
8 flour tortillas, 6-inch
8 hard shelled taco shells
3 cups iceberg lettuce, shredded
2 cups cheddar cheese, shredded

Preparation

Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
Make Spicy Ranch:
In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
Heat oven to 400°F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.