Cook the Beef Filling:
In a skillet over medium heat, cook the ground beef until browned and no pink remains. Drain excess fat.
Add water and all spices, stirring well. Simmer for 3–4 minutes until thickened. Set aside.

Crisp the Corn Tortillas:
Heat about ½ inch of oil in a skillet or use an air fryer. Fry each corn tortilla until lightly golden and crisp (about 1–2 minutes per side). Alternatively, bake at 375°F (190°C) for 5–6 minutes until crunchy.

Warm the Flour Tortillas:
Place flour tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20–30 seconds to soften. Alternatively, warm them in a dry skillet for 10–15 seconds per side.

Melt the Cheese:
Lay each flour tortilla flat and sprinkle 1–2 tablespoons of shredded cheese down the center. Allow the residual warmth to melt the cheese slightly, or place under a broiler for a few seconds if needed.

Assemble the Gordita Crunch:
Place a crispy corn tortilla inside the cheese-covered flour tortilla. Fill the corn shell with seasoned beef and any desired toppings like lettuce, tomatoes, or sour cream.

Serve Immediately:
Enjoy while warm and melty! These are best eaten fresh for optimal crunch and flavor.