Mexican gorditas are served with perfectly seasoned taco meat and lots of taco toppings.

Ground Beef Gorditas
Serves 8
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Gordita Dough
  1. 4 cups corn masa mix, or 12 ounces fresh masa dough
  2. 1 teaspoon salt, f necessary
  3. ½ cup unsalted butter, at room temperature
  4. Safflower oil, for frying
Beef Filling
  1. 1 pound lean ground beef
  2. 1 tablespoon finely chopped yellow onion
  3. 3 cloves garlic, minced
  4. ½ teaspoon salt
  5. ½ teaspoon ground cumin
  6. ½ teaspoon freshly ground black pepper
  7. 1 tablespoon hot pepper sauce (like Tobasco)
  8. 1 8-oz can plain tomato sauce
Assembling
  1. ½ head iceberg lettuce, shredded
  2. ½ cup chopped tomatoes
  3. 1 cup queso fresco, crumbled or grated Monterey Jack
  4. ½ cup sour cream
Dough Instructions
  1. If using the mix, mix in a large bowl according to the package instructions. Beat the masa, butter and salt in an electric mixer with the paddle attachment until it forms a ball. If using fresh dough, just add the butter and mix until a ball is formed. Using your hands, shape the dough into 8 discs, roughly 4 inches across and ½ inch thick. Grease a large skillet with cooking spray and set over medium-high heat. Cook the gorditas until lightly browned on each side, about 5 to 10 minutes on each side.
  2. Fill a large skillet with enough oil to come about ½ inch up the sides. Heat over medium heat until hot enough that the oil bubbles when a small ball of dough is dropped in. Lower the gorditas into the hot oil – the oil should start bubbling. Fry the gorditas for about 5 minutes on each side, until golden brown and crisp. Transfer to paper towels to drain.
Filling Instructions
  1. Saute the beef and onion in a large skillet over medium-high heat until the meat is brown – 8 to 10 minutes. Drain off the fat. Add the garlic, salt, cumin, pepper, hot pepper sauce, and tomato sauce. Cook for 5 minutes.
To assemble Instructions
  1. Split gorditas in half and set them on individual plates. Spoon the beef mixture over the bottom halves. Sprinkle with cheese, lettuce, tomatoes and sour cream. Lean the top half of the gordita at an angle on top of the beef mixture and serve.
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