To get started, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks. Drain any excess fat. Now season the meat. Toss in chili powder, black pepper, garlic powder, onion powder, cayenne pepper, cumin, paprika, and salt. Combine them well. Pour in the water and let it simmer for about 15 minutes until it’s thickened. Set aside when done.

While the beef cooks, let’s whip up that spicy ranch sauce. In a blender or food processor, place the jalapeno, chipotle, ranch dressing, and cayenne pepper. Blend until smooth. Taste and adjust seasoning if needed. This sauce will add a vibrant kick to your tacos.

Now, let’s get cheesy! Preheat your oven to 350°F (177°C). Push your taco shells into muffin tins or a taco holder—this will keep them upright and stable. Fill each shell with shredded Mexican cheese. Then, wrap each taco shell with a flour tortilla, covering the cheese. Bake for about 10-15 minutes until the cheese melts and the tortillas are warm.

Once cooked, remove them from the oven. Carefully lift each taco out of the muffin tin. Spoon in your seasoned beef, then drizzle that spicy ranch sauce over the top. Toss on shredded romaine lettuce, and sprinkle sharp cheddar cheese. Voilà! Your cheesy gordita crunch tacos are ready to devour.