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Copycat Chalupas

Copycat chalupas with crispy homemade shells filled with seasoned ground beef, sour cream, lettuce, tomatoes, and cheddar cheese on a wooden board
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Crispy, golden homemade chalupa shells made from a simple scratch dough – fried to puffy, airy perfection and filled with seasoned ground beef, sour cream, shredded lettuce, diced tomatoes, and cheddar cheese. A fun, customizable family dinner that brings the Taco Bell experience right to your kitchen.

Ingredients

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  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 2 1/2 teaspoons baking powder
  • 1 cup milk (whole milk preferred)
  • 2 tablespoons vegetable oil, plus extra for frying
  • 1 lb ground beef (80/20 recommended)
  • 1 packet taco seasoning, prepared according to package instructions
  • Sour cream, for topping
  • Shredded lettuce, for topping
  • Diced tomatoes, for topping
  • Shredded cheddar cheese, for topping

Instructions

  1. In a large mixing bowl, combine flour, salt, sugar, and baking powder. Whisk to combine evenly. Make a well in the center and pour in the milk and vegetable oil. Stir until a dough forms.
  2. Turn dough out onto a lightly floured surface and knead for 2 to 4 minutes until smooth and elastic. Cover with plastic wrap or a clean kitchen towel and let rest for 15 minutes. Do not skip this step.
  3. While dough rests, brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat well. Add taco seasoning and prepare according to package instructions. Keep warm.
  4. Pour 2 to 3 inches of vegetable oil into a large deep frying pan or Dutch oven. Heat to 350 degrees F, monitoring with a thermometer throughout frying.
  5. Divide rested dough into 8 equal portions. Roll each into a ball and flatten into a disk roughly 6 inches wide. Poke holes all over each disk with a fork to control puffing. Roll all 8 disks before beginning to fry.
  6. Carefully lower one dough disk into the hot oil. Fry for about 15 seconds until it begins to puff. Using tongs, quickly fold and bend the shell into a taco boat shape while still pliable. Continue frying for 25 to 30 more seconds until golden brown and crispy.
  7. Transfer to a paper towel-lined plate to drain. Keep finished shells warm in a 175 degree F oven. Repeat with remaining dough disks, checking oil temperature between batches.
  8. Fill each warm chalupa shell generously with seasoned beef. Top with sour cream, shredded lettuce, diced tomatoes, and shredded cheddar cheese. Serve immediately.

Notes

  • Do not skip the 15-minute dough rest – it relaxes the gluten so the shells roll out easily and hold their shape without springing back in the oil.
  • Maintain oil at 350 degrees F throughout frying. Too cool and shells turn greasy; too hot and they burn before cooking through.
  • Shape each shell while still pliable in the hot oil – you have only a few seconds before it sets into its final crispy shape.
  • Poking fork holes in each dough disk controls the puffing pattern and prevents uneven ballooning.
  • Roll all dough disks before starting to fry – this makes the frying process faster and less stressful.
  • Drain beef fat completely before adding taco seasoning – excess grease will make the shells soggy quickly.

Nutrition

Find it online: https://www.benefitiany.com/copycat-chalupas/