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This homemade Taco Bell-style chalupa recreates that crave-worthy, puffy golden shell and savory beef filling without ever leaving your kitchen. When Tex-Mex take-out cravings strike, nothing beats these freshly fried chalupas stuffed with all the toppings your heart desires. The first time I tried making these at home, my whole family couldn’t stop talking about them for days—now they’re a special treat everyone looks forward to.
I first made this on a lazy Saturday night when everyone wanted take-out but we were in pajamas. Letting the kids pick toppings and help fill the shells made it extra fun and now chalupa night is a family tradition.
Ingredients
- All purpose flour: For the soft chewy shell choose high-quality flour for best texture
- Baking powder: This must be fresh or it will not give the right puff to the bread
- Whole milk: Fat in the milk creates tender dough Two percent milk or even evaporated milk can work
- Vegetable or corn oil: For frying the chalupa get one with a high smoke point
- Lean ground beef: Go for 85 percent lean for juicy filling that does not need a lot of draining
- White or yellow onion: Adds sweetness and aroma Look for a firm onion without bruises
- Fresh garlic: Elevates the filling Choose tight heavy cloves for best results
- Taco seasoning: Use your favorite blend or make your own for full flavor
- Water or beef broth: Keeps the meat juicy and adds extra flavor
- Shredded lettuce: Choose crisp romaine or iceberg for crunch
- Diced fresh tomatoes: Roma tomatoes hold their shape nicely
- Sour cream: Adds cool creamy tang Mexican crema is a great twist
- Shredded cheddar cheese: Mix it up with a Mexican blend for extra flair
- Hot sauce: Use Taco Bell brand for true copycat results
Step-by-Step Instructions
- Make the Dough:
- Whisk together flour baking powder and salt in a large bowl. Add the melted butter and pour in milk. Stir until combined then knead with your hands until a soft slightly sticky dough forms. Cover and let it rest for at least five minutes so the gluten can relax. This helps make dough easier to roll out and helps with puffiness later.
- Shape the Dough:
- Turn dough onto a floured surface and use a knife or dough scraper to divide it into eight even pieces. Take each piece and roll it into a smooth ball with your hands. Use a rolling pin to flatten each ball into a thick round disc about five inches wide and slightly thicker than a tortilla.
- Fry the Chalupa Shells:
- Heat oil in a deep skillet to 350 degrees Fahrenheit. Carefully lay one dough round in the hot oil and watch it puff up. After about ten seconds use the back of a wooden spoon to lightly press the center down and gently fold into a taco shape with tongs. Hold in place and keep frying until golden brown on the first side usually thirty to forty seconds then flip and fry the other side until done. Remove and drain on a paper towel. Repeat with all remaining dough.
- Make the Filling:
- While the shells fry cook ground beef with diced onion and minced garlic in a large skillet over medium heat. Stir and break up meat so it browns evenly and the onion softens. Sprinkle in taco seasoning and add water or broth. Simmer until the liquid reduces leaving everything saucy and tasty.
- Assemble Your Chalupas:
- Fill each fried chalupa shell generously with beef mixture. Top with shredded lettuce juicy tomatoes a dollop of sour cream and a sprinkle of shredded cheese. Add a dash of hot sauce if desired. Eat while still warm and crisp.
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My favorite thing about these is the hot-from-the-oil shell. It puffs and crisps perfectly when the dough is just the right thickness. The best family moment was watching everyone take their first crunchy bite—laughter and happy faces all around.
Storage Tips
Let leftover chalupa shells cool completely then store in an airtight container at room temperature for up to two days. To keep them crisp reheat in a toaster oven or regular oven at 350 degrees Fahrenheit until warmed and crunchy again. Store beef filling separately in the fridge for up to three days and assemble fresh the next day.
Ingredient Substitutions
Swap ground beef for ground turkey chicken or even black beans for a lighter or vegetarian spin. Greek yogurt can stand in for sour cream if you want to cut some calories. For the cheese try pepper jack or a crumbly cotija for a new flavor twist. If flour tortillas are all you have use them for a soft chalupa style.
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Serving Suggestions
Build a Tex-Mex platter with guacamole pico de gallo refried beans and yellow rice alongside your chalupas. Squeeze fresh lime over the top or add chopped cilantro for extra brightness. Chalupas also make a playful dinner party dish where everyone tops their own.
The Tex-Mex Connection
The original chalupa comes from Puebla Mexico but the fast food version is pure Tex-Mex. It is all about the thick fried dough and quick beef filling. Making them at home gives you the best of both worlds—tradition and fun.
Commonly Asked Questions
- → How do I get my chalupa shells extra crispy?
Use fresh oil at 350°F and avoid overcrowding the pan. Fry each dough disc one at a time and flip for even browning.
- → Can I use a different protein for the filling?
Yes, ground chicken, turkey, or even shredded salsa chicken work well. Try carnitas or steak for more variety.
- → What kind of cheese melts best for chalupas?
Shredded cheddar or a Mexican cheese blend provides great melt and classic flavor. Monterrey Jack is also delicious.
- → How do I keep chalupa shells warm and crisp?
Place fried shells on a paper towel-lined tray in a low oven (about 200°F) until ready to fill and serve.
- → What toppings go well on homemade chalupas?
Use lettuce, tomato, sour cream, hot sauce, fresh salsa, sliced jalapeños, and a squeeze of lime for bright flavor.
- → Can I make the dough ahead of time?
Yes, form dough balls and refrigerate, covered, for up to 12 hours. Bring to room temperature before rolling and frying.