Love Taco Bell Chalupas? Now you can easily make them at home with this simple Taco Bell Chalupa recipe. The crispy, fluffy texture of the chalupa bread will take your next Taco Tuesday to new heights as the ultimate family favorite meal.
Try Some of My Other Favorite Copycat Recipes
If you enjoy this copycat recipe, you might also like to try out more of our Taco Bell copycat recipes. Our Sheet Pan Chicken Fajita Crunchwrap is perfect for dinner. And don’t forget to make their Creamy Jalapeno Sauce for serving along with your chalupas! It’s absolutely delicious! If you’re a fan of Mexican flavors, you might also want to try our Air Fryer Enchiladas or Crock Pot Steak Fajitas. You can even use the steak fajitas as a filling for the chalupas!
Why You’ll Love this Recipe
- Easy to make copycat Taco Bell family favorite recipe.
- Delivers great flavors and prepared with simple ingredients.
- Enjoy the same Taco Bell flavors at home any time with a Taco Bell chalupa shell.
Ingredients
This Taco Bell chalupa recipe is prepared using simple ingredients you can pick up at the grocery store.
Ground beef: Any ground beef will work, but lean ground beef is recommended to lower the fat content. Be sure to drain off excess grease before adding the seasonings to avoid greasy taco meat.
Onion: Yellow or white onion works great.
Flour: All-purpose flour makes the base of the chalupa.
Dried spices: This recipe uses chili powder, paprika, cumin, garlic powder, salt, and pepper to season the meat.
Vegetable oil: Any neutral-flavored cooking oil works great.
Baking powder: Necessary to leaven the chalupa.
Milk: The liquid base for the dough of the chalupa.
See the recipe card below for detailed measurements of each ingredient.
Kitchen Supplies You’ll Need
To make this Taco Bell chalupa recipe at home, you will need the following simple pieces of kitchen tools and equipment:
- Large bowl
- Large skillet or dutch oven
- Measuring cups
- Measuring spoons
- Whisk
- Tongs
How to Make Taco Bell Chalupas at Home
Step 1: Prepare the ground beef. Mix together the ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic.
Step 2: Cook the beef. Heat oil in a large skillet or dutch oven over medium-high heat and add in the beef mixture. Cook until no pink is visible, stirring and breaking up all the large chunks. Cover the pan and keep it warm for later.
Step 3: Prepare the dough for the chalupa shells. Whisk together the dry ingredients: flour, baking powder, and salt.
Step 4: Mix the oil into the flour mixture. Then, gradually stir in the milk. Knead this soft dough with your hands, adding more milk if it’s too dry and more flour if it’s too wet. Avoid over-kneading the dough.
Step 5: Make the chalupa shells. Flour your hands and shape the dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, use a rolling pin to shape each piece into a round circle, about 6 inches across. Use a fork to poke a few holes in each disk.
Step 6: Cook the chalupa shells. Heat oil in a large skillet to medium heat. Gently place one disk at a time into the hot oil. As you deep fry, the disk will puff up and rise to the top. Flip it over and use tongs to fold one side of the disk up over the other side, shaping it into a shell. Cook until both sides are golden brown.
Step 7: Serve them up. Fill the chalupa shells with the meat mixture and your desired taco fixings.
Helpful Tips and Tricks
- Don’t forget to drain the excess oil from the ground beef after cooking it.
- Make sure the oil is hot before cooking the chalupas. The heat makes them sizzle and puff up when added to the oil, creating their fluffy texture.
- Don’t overmix the dough for the chalupas.
- Chalupas are best served fresh and hot with your favorite taco toppings!
Substitutions and Variations
- Don’t want to use ground beef? These would be delicious with shredded chicken, shredded pork, thin slices of flank steak, or crispy fish.
- Prefer vegetarian? Swap out the ground beef with your favorite meat alternative such as refried beans, black beans, spicy vegetables, or even tofu as a filling in the chalupas.
- Out of fresh onions? Mix together 1 tablespoon onion flakes and ½ cup hot water. Let this sit for 5 minutes to rehydrate the onions.
- Want it spicy? Add some red chili flakes, chipotle chili peppers, or jalapeno slices to the meat mixture.
Storage Notes
The leftover chalupa shells can be loosely wrapped in plastic wrap and stored at room temperature for 1-2 days. Store the meat mixture in the refrigerator for 3-4 days or in the freezer for up to 6 months. To reheat, lay the chalupas out on a tray and heat them in the oven at 350 degrees F until warm, about 5-10 minutes.
FAQs
Q: The fried bread looks like a lot of work – what else could I use? A: If you prefer not to make homemade chalupa shells, the meat mixture would taste great with flour tortillas or corn tortillas. For a fluffier alternative, you can try it with pita bread.
Q: Is a chalupa hard or soft? A: A chalupa is a little bit of both. It’s slightly crunchy on the outside but fluffy and soft on the inside.
Q: How do you eat a chalupa? A: You can eat a chalupa folded over, just like a taco, using your hands. It also works to prepare them flat and then top them like a pizza. When made this way, you can eat them with your hands or with a fork and knife.
Q: What to serve in or with a chalupa? A: Any spicy or Mexican-flavored meat, beans, or veggies taste great stuffed inside a chalupa. Don’t forget all the yummy taco toppings such as lettuce, tomato, cheese, sour cream, salsa, and guacamole.
Q: Can I make the chalupa dough shell ahead of time? A: You can make the shells ahead of time and cook them off. When you’re ready to eat them, simply heat them uncovered in a single layer on a baking sheet pan until hot. It’s not recommended to make the dough ahead and store it uncooked as the baking powder may degrade and they won’t fry up as fluffy.
Q: Can I eat chalupas flat? A: Yes, you can cook them flat instead of folding them into taco shell shapes.
Try out this delicious Taco Bell Chalupa recipe and enjoy the same great flavors at home. Let us know how they turn out for you in the comments and share any modifications you made. Happy cooking!
