Cheesy Gordita Tacos

• 2 tbs extra virgin olive oil
• 1 pound ground seitan, deer, or elk burger
• 1 yellow onion, chopped
• 2 tsp chipotle chili powder
• 2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1/2 tsp dried oregano
• 1 tsp kosher salt

Dorito Seasoning:

In a small bowl, combine the following:

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 2 tbs grated parmesan cheese

Spicy Ranch:

Mix the following in a jar and stir:

• 1/2 cup plain non-dairy yogurt or sour cream
• 2 tbs buttermilk (2 tbs  unsweetened almond milk + 1-2 tsp lemon juice)
• 2 tbs fresh chopped chives
• 1 finely chopped jalapeño (seeded, if desired)
• 1 tsp dried parsley
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• a pinch of kosher salt and black pepper
• squeeze in some lime juice

For Assembling:

• 1 1/2 cups shredded Mexican cheese blend
• 2 tbs Doritos seasoning (Optional)
• 8 hard taco shells
• spicy ranch dressing
• 2 cups shredded romaine lettuce
• guacamole
• fresh cilantro, limes, and hot sauce for serving

Directions:

1. Preheat the oven to 400° F.
2. Brush 8-10 corn tortillas with a little bit of olive oil, place in stainless steel taco holders and cook in the oven for 10 minutes.
3. In a large skillet, heat the olive oil over high heat. Add the onion and ground meat (if not using seitan). Cook about 5 minutes.
4. Add the seitan, if using, and chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes. Keep warm over low heat.
5. Spoon the meat evenly into each shell. Top with the spicy ranch, lettuce, and cheese. Serve immediately with any amount of desired toppings…guacamole, hot sauce, cilantro, salsa.