This copycat Taco Bell chalupa with homemade golden, puffy shells and browned beef-onion filling is perfect for when you’re craving take-out. Load up on toppings like sour cream and juicy tomatoes for a tex-mex fiesta!
Why You’ll Love This Taco Bell Chalupa Recipe
- Better Than Fast Food: Nothing beats freshly-made chalupa shells filled with seasoned beef filling and all the fresh toppings you can dream of!
- Quick & Easy: Making your own homemade chalupa shells may sound daunting, but I promise it’s an easy fry bread that is ready to go in minutes.
- Hearty: The crispy, puffy shell and hearty beef filling will fill you up after a long day! You can also add refried beans for even more fiber and protein.
What Is a Chalupa?
Traditional chalupas are a Mexican street-food from the state of Puebla. They consist of thick, deep-fried dough that’s used as the shell. Filling options include ground beef, shredded chicken, pork, etc. Veggies like onions or tomatoes are also cooked into the filling. Chalupas are typically served for dinner, especially during national holidays.
Recipe Ingredients
With a few simple ingredients, you will be ready to start rolling out your chalupa dough! Scroll down to the recipe card for exact amounts.
For the Chalupa Shells
- Flour: All purpose flour is best for the softest texture, but bread flour can also be used.
- Baking Powder: Make sure it’s not expired.
- Salt
- Butter: Skip the added salt if you use salted butter.
- Whole Milk: You want a milk with fat to create the correct texture. 2% milk or evaporated milk will also work.
- Oil: Vegetable or corn oil are best for frying.
For the Filling
- Ground Beef: Use lean ground beef to avoid having to drain the excess fat. You can also use ground chicken or turkey for a lighter option.
- Onion: White or yellow onion are both okay.
- Water: Beef or veggie broth are great swaps for more flavor!
- Garlic: Feel free to use garlic powder.
- Seasonings: Taco seasoning, salt and freshly-cracked black pepper.
Optional Toppings
- Lettuce: You can also use thinly-sliced purple cabbage.
- Diced Tomatoes: Roma tomatoes are best for this.
- Sour Cream: Feel free to use Mexican crema for a more authentic spin.
- Shredded Cheddar Cheese: A Mexican cheese blend is also great.
- Hot Sauce: Use Taco Bell hot sauce for the most accurate copycat chalupa.
How to Make a Copycat Taco Bell Chalupa
Don’t close the kitchen tongs so hard that they break the dough in the oil. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Make the Dough: Whisk to combine the dry ingredients in a bowl. Add the butter and milk, mixing until a dough comes together. Let dough rest 5 minutes.
- Roll and Flatten: Divide the dough and roll it into smooth balls. Flatten them like thick tortillas with a rolling pin.
- Fry Chalupa Shells: Gently add one piece of flattened dough to hot oil and fry for 10 seconds. Press a wooden spoon into the center and use tongs to fold the dough. Hold one side of dough into the oil, then once golden brown, turn it over and fry the other side. Set fried shell on a paper towel lined plate. Repeat process for each shell.
- Cook the Filling: Brown the ground beef, onion and garlic in a pan. Add the water and seasonings, then simmer until most of the liquid evaporates.
- Serve: Fill the prepared shells with the beef filling. Add your favorite toppings and enjoy immediately!
Chef’s Tips & Variations
- Swap the Protein: If you aren’t looking for an exact copycat, I highly recommend trying out some different flavorful fillings. Like this easy salsa chicken, spicy taco meat, carne asada or carnitas!
- Watch the Temperature: Use a clip-on thermometer to make sure your oil is at 350°F. Too hot and they will burn, too cool and they will become soggy before they are finished cooking.
- Add Vegetables: Diced bell peppers, carrots, peas, corn, or mushrooms can all be added to the pan with the meat and onions.
- Add Heat: Chop up some jalapeño or serrano peppers and cook it with the filling for a kick of heat.
Serving Suggestions
This crispy Taco Bell chalupa is the perfect dinner option. Pair it with guacamole and homemade tortilla chips. My queso fundido is another great option. Don’t forget a bowl of frijoles charros or frijoles de la olla on the side…Or some yellow Mexican rice and refried beans!
How to Store Leftover
- Store: Transfer the filling, shells and toppings to separate airtight containers and store in the fridge. They’ll keep for up to 5 days.
- Reheat: Microwave the shells in 10-second intervals, until warm. Then microwave the filling for up to a minute, stirring often, until warm. You can also reheat it in the pan (covered) over medium-heat for 7 to 8 minutes. Add toppings and serve as usual.
Yield: 8 servings
Taco Bell Chalupa
This copycat Taco Bell Chalupa recipe with homemade shells, beef filling, and fresh veggie toppings is way better than take-out.
Ingredients
Chalupa Shells:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ tablespoons butter, melted
- ¾ cup whole milk
- Oil for frying
Filling:
- 1 pound lean ground beef
- ¼ cup chopped onion
- ⅓ cup water or beef broth
- 1 minced garlic clove
- 1 teaspoon taco seasoning, or chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Toppings:
- 1 cup chopped lettuce
- ½ cup chopped tomatoes
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- Taco Bell sauce, or your favorite hot sauce
Instructions
Chalupa Shells
- In a bowl, whisk to combine the flour, baking powder, and salt. Then pour in the butter and milk and use your hands to combine. Allow to rest for 5 minutes.
- Divide the dough into 8 pieces and roll into balls. Roll each ball into a flat tortilla shape.
- Heat the oil to 350°F. Gently place a piece of dough into the hot oil and fry for 10 seconds. Then use kitchen tongs to carefully fold the dough in half over a wooden spoon handle. (Fold the side of the dough that was face down in the oil towards the spoon, to become the inside of the taco shell.) Using tongs, hold the dough in the oil to cook on each side until golden brown. (Use photos above in the post to help guide you.)
- Remove shell and place on a paper towel lined plate. Keep the shells warm in an oven at 200°F.
Filling
- In a large skillet, cook the beef with the onion and garlic over medium heat until no longer pink. Stir in the water, taco seasoning, salt and pepper.
- Fill the shells with ground meat, lettuce, tomatoes and your favorite toppings. Serve immediately!
Notes
Store: Transfer the filling, shells and toppings to separate airtight containers and store in the fridge. They’ll keep for up to 5 days.
Reheat: Microwave the shells in 10-second intervals, until warm. Then microwave the filling for up to a minute, stirring often, until warm. You can also reheat it in the pan (covered) over medium-heat for 7 to 8 minutes. Add toppings and serve as usual.
Swap the Protein: If you aren’t looking for an exact copycat, I highly recommend trying out some different flavorful fillings. Like this easy salsa chicken, spicy taco meat, carne asada or carnitas!
Watch the Temperature: Use a clip-on thermometer to make sure your oil is at 350°F. Too hot and they will burn, too cool and they will become soggy before they are finished cooking.
Nutrition
Serving: 1 taco, Calories: 287kcal, Carbohydrates: 27g, Protein: 18g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 587mg, Potassium: 325mg, Fiber: 1g, Sugar: 2g, Vitamin A: 283IU, Vitamin C: 2mg, Calcium: 198mg, Iron: 3mg
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