Copycat Chalupa Taco Recipe

Introduction

This Copycat Chalupa Taco brings the crunchy, golden chalupa shell and flavorful filling right to your kitchen. Perfectly fried and stuffed with seasoned ground beef and fresh toppings, it’s a delicious twist on a classic favorite.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon white sugar
• 2 1/2 teaspoons baking powder
• 1 cup milk
• 2 tablespoons vegetable oil
• Vegetable oil (enough for frying)
• 1 lb ground beef
• Your favorite taco seasoning packet
• Sour cream
• Shredded lettuce
• Diced tomato
• Shredded cheddar cheese

Instructions

1. Step 1: In a medium bowl, whisk together the flour, salt, sugar, and baking powder. Create a well in the center and pour in the milk and 2 tablespoons of vegetable oil. Mix by hand until a dough forms.
2. Step 2: Knead the dough for 2 to 4 minutes until smooth. Cover the dough and let it rest for 15 minutes.
3. Step 3: Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
4. Step 4: Divide the rested dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 6-inch disk. Use a fork to poke holes evenly across each disk.
5. Step 5: Fry each disk for about 15 seconds until slightly puffed. Using tongs, gently shape the dough into a taco shell shape and continue frying for an additional 30 seconds.
6. Step 6: Fry each shaped shell for 1 to 2 minutes longer until golden brown and crispy. Drain on a wire rack and season with salt. Repeat with remaining dough.
7. Step 7: Cook the ground beef according to the instructions on your taco seasoning packet.
8. Step 8: Fill each chalupa shell with the cooked ground beef. Top with sour cream, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
9. Step 9: Serve immediately and enjoy your homemade chalupa tacos!

Tips & Variations

• For extra flavor, add a pinch of chili powder or cumin to the dough before kneading.
• Try using ground turkey or shredded chicken as a lighter filling option.
• Add sliced jalapeños or hot sauce for a spicy kick.
• If you prefer baked shells, brush the dough disks with oil and bake at 400°F until crisp, about 10 minutes.
• Make the chalupa shells ahead and reheat in a hot oven briefly to restore crispness.

Storage

Store the cooked chalupa shells in an airtight container at room temperature for up to 2 days to maintain their crispiness. Leftover filling can be refrigerated for up to 3 days. To reheat shells, warm them briefly in the oven at 350°F for 5 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chalupa shells gluten-free?

Yes, substitute all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. The texture may differ slightly, but they should still fry up nicely.

What can I use instead of vegetable oil for frying?

Canola oil, peanut oil, or sunflower oil are good alternatives for frying chalupa shells due to their high smoke points.

Copycat Chalupa Taco Recipe

Print Recipe

★★★★★

5 from 111 reviews

This Copycat Chalupa Taco recipe crafts crispy, golden chalupa shells from scratch, filled with seasoned ground beef and topped with classic taco fixings like shredded lettuce, diced tomatoes, sour cream, and cheddar cheese. Enjoy the perfect blend of crunchy shell and flavorful fillings in this homemade Mexican-inspired treat.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 chalupa tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chalupa Shell

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon white sugar
• 2 1/2 teaspoons baking powder
• 1 cup milk
• 2 tablespoons vegetable oil (plus additional oil for frying)

Filling

• 1 lb ground beef
• 1 packet your favorite taco seasoning
• Sour cream (to taste)
• Shredded lettuce (to taste)
• Diced tomato (to taste)
• Shredded cheddar cheese (to taste)

Instructions

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, salt, sugar, and baking powder. Create a well in the center and pour in the milk and vegetable oil. Mix by hand until a dough forms.
2. Knead and Rest: Knead the dough for 2 to 4 minutes until smooth. Cover the bowl and let the dough rest for 15 minutes.
3. Heat Oil for Frying: Heat enough vegetable oil in a deep pan or fryer to 350°F (175°C) for frying the shells.
4. Shape the Shells: Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball into a 6-inch disk. Use a fork to poke holes in the dough disks to prevent excessive puffing.
5. Fry the Shells: Fry each disk for about 15 seconds until slightly puffed. Using tongs, reshape the dough into a taco shell form and fry for an additional 30 seconds. Continue frying for 1 to 2 minutes more until the chalupa shells turn golden brown and crispy. Drain on a wire rack and season with salt. Repeat for all dough pieces.
6. Cook the Beef Filling: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed. Add the taco seasoning according to the package instructions and stir well.
7. Assemble the Chalupa Tacos: Fill each fried chalupa shell with cooked seasoned ground beef. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream as desired.
8. Serve: Serve your homemade copycat chalupa tacos immediately for the best crispiness and flavor.

Notes

• You can adjust the toppings based on your preferences—jalapeños, guacamole, or salsa are great additions.
• Maintain oil temperature during frying for evenly cooked, crispy shells.
• Use vegetable oil with a high smoke point to avoid burning.
• If you prefer a lighter version, chalupa shells can be baked, but frying gives the authentic crispy texture.
• Store leftover shells in an airtight container to maintain crispness.

Keywords: Copycat Chalupa, Chalupa Taco, Fried Chalupa, Mexican Taco Recipe, Homemade Chalupa Shells, Ground Beef Tacos