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How to Make Taco Bell-Inspired Chalupas
Step 1: Make the Chalupa Dough
In a large mixing bowl, combine the flour, baking powder, and salt. Add the shortening or butter and mix it into the dry ingredients until crumbly. Slowly add the milk, mixing until a soft dough forms. Knead the dough for 2-3 minutes until smooth, then cover it with a towel and let it rest for about 10 minutes.
Step 2: Prepare the Filling
While the dough rests, cook the ground beef in a skillet over medium heat until fully browned, about 5-7 minutes. Drain any excess fat, then add the taco seasoning and water. Stir to combine, and let the mixture simmer for another 5 minutes. Remove from heat and set aside.
Step 3: Roll Out the Chalupa Shells
Once the dough has rested, divide it into 6-8 equal portions. Roll each portion into a ball, then use a rolling pin to roll out each ball into a flat disc, about 6 inches in diameter.
Step 4: Fry the Chalupa Shells
Heat about 1 inch of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully place one dough disc into the oil. Fry for about 1-2 minutes per side, using tongs to flip, until the shell is golden brown and crispy. Remove the fried shell and drain it on a paper towel-lined plate. Repeat with the remaining dough discs.
Step 5: Assemble the Chalupas
Once all the shells are fried, it’s time to assemble your chalupas! Start by spreading a layer of seasoned beef onto each shell, followed by shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Add a drizzle of Baja sauce or ranch dressing if you like. For a spicier kick, top with your favorite hot sauce or salsa.
Tips and Variations
- Use chicken or pork: For a different protein option, try shredded chicken, carnitas, or even ground turkey instead of ground beef.
- Make it vegetarian: Swap out the meat for seasoned black beans, refried beans, or a plant-based meat alternative to make vegetarian chalupas.
- Top with guacamole: For extra creaminess, add a dollop of guacamole on top of your chalupa.
- Make ahead: You can make the dough for the chalupa shells in advance and store it in the refrigerator for up to 24 hours before frying. Just be sure to let the dough come to room temperature before rolling and frying.
How to Store Leftovers
If you have any leftover chalupas, store the fillings and shells separately to avoid soggy chalupa shells. The taco meat can be stored in an airtight container in the refrigerator for up to 3 days, and the chalupa shells can be kept at room temperature for 1-2 days. To reheat, warm the taco meat in a skillet or microwave, and re-crisp the chalupa shells in the oven at 300°F for about 5 minutes.
Pairing Suggestions
These homemade Taco Bell chalupas are great as a main dish, but you can also serve them with a few tasty side dishes. Here are some pairing ideas:
- Mexican rice: A simple, flavorful rice dish makes a great side for chalupas.
- Refried beans: Creamy refried beans add richness to the meal.
- Chips and salsa: Keep it casual with a side of tortilla chips and salsa, guacamole, or queso.
- Margaritas or Mexican soda: A refreshing margarita or an ice-cold bottle of Jarritos soda pairs perfectly with these chalupas.
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