Chalupa Recipe

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Make crispy homemade chalupas with a soft fried shell and taco-seasoned beef. This easy Taco Bell copycat comes together in 50 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings: chalupas

Author: Isabel Orozco-Moore

Ingredients

For the chalupa bread

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine salt
¼ cup unsalted butter melted
¾ cup warm milk
Vegetable oil, for frying (about 2-3 cups)

For the filling

1 tablespoon olive oil
½ medium white onion, diced
1 pound lean or extra-lean ground beef
3 tablespoons taco seasoning
Optional toppings: shredded cheese, diced tomatoes, shredded lettuce, sour cream, salsa or hot sauce

Instructions

Make the chalupa bread. Mix the flour, baking powder, salt, butter, and milk in a medium bowl with a fork or by hand until it comes together to form a dough. Knead for 5 minutes until it's soft and smooth, then cover and rest for 15 to 20 minutes.
Divide the dough into 8 equal-sized balls. Roll each ball into a 5-inch circle on a lightly floured surface with a floured rolling pin. Prick the dough several times with a fork.
Heat 1 inch of frying oil in a large skillet over medium-high heat until it reaches 350°F. Working one at a time, gently slide the rolled dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on one side.
Use tongs to flip it over and gently fold it in half like a taco shell. Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly on the other side until golden brown. Give the bread a little shake to remove any excess oil, then transfer to a plate lined with paper towels. Repeat this process with the remaining dough.
Make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5-6 minutes.
Add the ground beef and cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Stir in the taco seasoning until fully combined, then remove from the heat.
Assemble the chalupas by spooning ground beef into each shell and top with shredded cheese, tomatoes, shredded lettuce, sour cream, and salsa or hot sauce. Serve immediately.

Notes

Storing: Keep the shells, beef, and toppings in separate airtight containers in the fridge for up to 3 days. Reheat the shells in the air fryer at 390°F for 1 to 2 minutes to crisp them back up, and warm the beef in the microwave.
Freezing: Freeze cooled shells in a freezer bag with parchment between them for up to a month, then reheat from frozen in the air fryer.

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