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Homemade Mexican Chalupas

by Laura

If you like Taco Bell’s chalupas, you will love these homemade Mexican chalupas. It’s basically a taco with a fry bread shell. It’s just ups you taco game!

You you use tongs to help aid in the shaping of the fry bread while cooking it to achieven that taco shell shape. I must admit, I was a little frustrated with getting that taco shell shape. Basically the 2 in the picture were the best shaped ones I had. I’m sure it just takes a little practice to get the process down. However, you can totally leaf the fry bread flat if you want to. Then you would eat it with  a fork as more of an open faced chalupa.

The dough itself for the chalupas really is easy to make. I must say I love the cripsy out side of the chalupa shell paired with the chewy center of the shell.

I kept the toppings siple to be cheese, lettuce, salsa, and sour cream. But feel free to use whatever topping you like.

Homemade Mexican Chalupas | realmomkitchen.com

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Homemade Mexican Chalupas


  • Author: Laura
Scale

Ingredients

  • Canola oil, for frying
  • 1 lb. ground beef
  • Canola oil, for frying
  • 1 lb. ground beef
  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 2 1/2 cup flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 Tbsp shortening
  • 1 cup milk
  • shredded cheddar cheese
  • lettuce
  • salsa
  • sour cream

Instructions

  1. In a skillet, brown beef until fully cooked. Add in taco seasoning and prepare according to pkg directions.
  2. Heat the oil in a heavy duty large skillet or dutch oven.
  3. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to cut the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
  4. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough into 8 pieces.  Roll each individual section into a ball. Then roll out each ball of dough into a round circle about 6 inch circle.
  5. Carefully place the chalupa dough into the hot oil.  Fry for about 1 minute on one side. Use tongs to flip the dough over.
    After you flip the dough, use the tongs to gently fold the dough in half. Hold the dough in that shell shape with the tongs for a minute on one side. Roll the shell shape over to the other side to cook it evenly. If it doesn’t matter to you, just fry on both sides for a minute or two until golden brown and remove from oil onto cooling rack lined with paper towels.
  6. Fill your chalupas with the cooked beef, lettuce, cheese, salsa, and a dollop of sour cream.

Notes

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