Cheesy Gordita Crunch

Cook ground beef according to instructions on the taco seasoning packet (or use a preferred taco meat recipe). To make the spicy ranch, combine 4 oz sour cream, 1 tbsp taco sauce or hot sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, a pinch of salt and pepper, and 2-3 tbsp water or milk to thin it out. Preheat your oven to 350 degrees. Lay out your flatbreads and add a generous amount of shredded Mexican cheese on top of each. Place a crunchy taco shell on top of the cheese on each flatbread. Bake for approximately 5 minutes until the cheese melts and the flatbread sticks to the shell. Remove from oven and fold the flatbread around the crunchy shell to secure it. Fill each assembled taco shell with the cooked ground beef, then top with the spicy ranch, shredded lettuce, a drizzle of taco sauce, and a squeeze of fresh lime juice.