Copycat Taco Bell Chalupa Supreme Recipe

Introduction

If you love Taco Bell’s Chalupa Supreme, you’ll be excited to make this copycat version at home. Crispy, golden, and perfectly shaped, these chalupa shells are filled with seasoned taco meat, fresh lettuce, cheese, sour cream, and taco sauce for a satisfying meal. Let’s dive into making this delicious Mexican-inspired treat from scratch.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 cup whole milk, warmed
• 1 tablespoon melted butter
• Canola oil for frying
• Taco meat (your favorite seasoned recipe)
• Shredded cheese
• Chopped lettuce
• Sour cream
• Taco sauce

Instructions

1. Step 1: Heat about 2 inches of canola oil in a large pot over medium heat until hot but not smoking.
2. Step 2: In a medium bowl, combine flour, baking powder, and salt.
3. Step 3: Stir in warmed milk and melted butter until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead for about a minute until mostly smooth. It should feel tacky but not stick to your hands.
5. Step 5: Divide the dough into 8 equal pieces and roll each into a ball.
6. Step 6: Using a rolling pin, gently roll each ball into a circle about 6 inches wide and 1/8 inch thick. Shake off excess flour.
7. Step 7: Carefully place one dough circle into the hot oil. Fry for about 5 seconds per side, then use tongs to fold it in half.
8. Step 8: Hold one half of the folded chalupa in the oil for 1-2 minutes, then the other half for an additional 1-2 minutes until golden brown and crisp.
9. Step 9: Remove the chalupa with tongs and let excess oil drip off.
10. Step 10: Hang the cooked shell over the handle of a wooden spoon placed across a bowl to shape it as you cook the rest.
11. Step 11: Transfer shells to a paper towel-lined plate and continue frying remaining shells. Adjust heat if frying too quickly.
12. Step 12: Fill each shell with your prepared taco meat, shredded lettuce, shredded cheese, sour cream, and taco sauce. Serve immediately.

Tips & Variations

• Use warmed milk to help activate the baking powder for a lighter shell.
• Try adding diced tomatoes or jalapeños for extra freshness and spice.
• For a healthier version, bake the shells instead of frying, though they won’t be as crispy.
• Make extra shells and freeze them; reheat in a hot oven before filling.

Storage

Store any leftover chalupa shells wrapped in paper towels inside an airtight container at room temperature for up to 1 day. To keep them crispy, reheat in a hot oven at 350°F (175°C) for 5-7 minutes. Filled chalupas are best eaten fresh, but leftovers can be stored covered in the refrigerator for up to 2 days and reheated carefully to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling and frying.

What if I don’t have canola oil?

Other neutral oils with high smoke points like vegetable or peanut oil work well for frying chalupa shells.

Copycat Taco Bell Chalupa Supreme Recipe

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★★★★★

4.5 from 146 reviews

This Copycat Taco Bell Chalupa Supreme recipe re-creates the beloved crunchy yet soft chalupa shell filled with savory taco meat, fresh lettuce, shredded cheese, sour cream, and diced tomatoes. With a simple dough and frying method, you can enjoy this fast-food favorite at home, perfect for Taco Tuesday or any casual meal craving bold Mexican-inspired flavors and satisfying textures.

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

Ingredients

Scale 1x2x3x

Chalupa Shells

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 cup whole milk, warmed
• 1 tablespoon melted butter
• Canola oil for frying (about 2 inches in a deep pot)

Filling

• The best taco meat (about 1 to 1 1/2 cups cooked seasoned ground beef)
• 1 cup shredded cheddar cheese
• 1 cup chopped lettuce
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• Taco sauce (optional, to taste)

Instructions

1. Heat the Oil: Pour about 2 inches of canola oil into a large pot and heat it over medium heat until it’s hot enough for frying but not smoking.
2. Make the Dough Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
3. Add Milk and Butter: Stir in the warmed whole milk and melted butter into the dry ingredients using a fork or spatula until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead gently for about a minute or until it becomes mostly smooth and tacky but not sticky.
5. Divide Dough Balls: Cut the dough into 8 equal pieces and shape each into a round ball.
6. Roll Out Shells: Using a rolling pin, roll each dough ball into a roughly 6-inch diameter circle about 1/8 inch thick. Shake off any excess flour.
7. Initial Frying: Carefully add one rolled dough circle at a time into the hot canola oil. Let it fry for about 5 seconds on each side to start cooking and crisping.
8. Fold and Fry: Using tongs, gently fold the fried dough circle in half to form the chalupa shape. Hold one side in the oil for 1-2 minutes, then flip and hold the other side in the oil another 1-2 minutes to cook evenly and achieve a golden brown color.
9. Drain and Shape: Remove the cooked chalupa shell with tongs and let excess oil drip off. Hang it over a wooden spoon handle suspended over a bowl to maintain its shape while cooling.
10. Repeat Cooking: Transfer the shaped chalupas to a paper towel-lined plate and continue frying the remaining shells, adjusting heat as necessary to prevent overcooking or undercooking.
11. Fill the Chalupas: Once all shells are cooked and cooled slightly, fill each one with taco meat, shredded lettuce, shredded cheddar cheese, sour cream, diced tomatoes, and taco sauce if desired.
12. Serve and Enjoy: Serve immediately while the shells are still crisp and fillings fresh for the perfect homemade Chalupa Supreme experience.

Notes

• Warming the milk helps activate the baking powder and makes dough easier to knead.
• Adjust oil heat carefully to avoid burning the delicate chalupa shells.
• Use a wooden spoon handle or any similar utensil to maintain the chalupa’s iconic folded shape while cooling.
• For best results, use freshly made taco meat with your favorite seasoning blend.
• Paper towels help absorb excess oil after frying to keep shells crispy.
• Chalupa shells can be made ahead and stored in an airtight container, then reheated briefly before filling.

Keywords: Chalupa, Taco Bell Copycat, Taco Shell, Mexican Fast Food, Fried Dough, Taco Supreme, Homemade Chalupa