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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.