Perfect Taco Bell-Style Chalupa (Printable Version)
# What You'll Need:
→ Chalupa Shells
01 -
250 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon salt
04 -
30 g unsalted butter, softened
05 -
120 ml whole milk
06 -
500 ml vegetable oil, for frying
→ Beef Filling
07 -
450 g lean ground beef
08 -
1/2 medium yellow onion, finely diced
09 -
1 garlic clove, minced
10 -
60 ml water
11 -
2 tablespoons taco seasoning
12 -
1/4 teaspoon black pepper
→ Toppings
13 -
1 medium Roma tomato, diced
14 -
60 g shredded iceberg lettuce
15 -
80 g shredded cheddar cheese
16 -
60 ml sour cream
17 -
Taco sauce, to taste
# Step-by-Step Directions:
01 -
Whisk the flour, baking powder, and salt in a bowl. Add butter and mix until crumbly. Stir in milk until dough forms. Cover and let rest for 5 minutes.
02 -
Divide dough into 8 equal pieces. Form each into a smooth ball, then roll each ball into a thick disc approximately 14 cm in diameter.
03 -
Heat oil in a deep pan to 175°C. Fry each dough disc for 10 seconds, then press center with a wooden spoon and use tongs to gently fold. Hold one side in the oil until golden, turn and finish frying on the other side. Drain on paper towels.
04 -
In a skillet over medium heat, brown ground beef, onion, and garlic for 5-7 minutes. Stir in water, taco seasoning, and black pepper. Simmer until most liquid evaporates, about 3-4 minutes.
05 -
Fill each fried shell with a portion of beef mixture. Top with shredded lettuce, diced tomato, cheddar cheese, sour cream, and taco sauce as desired. Serve immediately.
# Helpful Notes:
01 -
For best shell texture, ensure frying oil remains at 175°C; use a clip-on thermometer for accuracy.
02 -
Pink color in beef indicates undercooking; cook filling until meat is browned throughout.
03 -
Shells are best enjoyed immediately after frying for peak crispiness.
04 -
Swap ground beef with ground chicken or pork, or add beans for protein variation.