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Crispy golden fried chalupas topped with seasoned beef, lettuce, tomato, cheese and sour cream

Copycat Taco Bell Chalupa Supreme (Homemade Fried Shells)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 chalupas
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp table salt
  • 1 cup whole milk warmed
  • 2 Tbsp unsalted butter melted
  • 1 Tbsp white sugar optional
  • Canola or vegetable oil for frying (about 2 inches deep)
Filling
  • 1 lb ground beef 80/20
  • 3 Tbsp taco seasoning our Old El Paso-style blend
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup refried beans optional: spread thin inside the shell first

Equipment

  • Large bowl
  • Rolling Pin
  • Deep heavy pot or cast iron skillet
  • Tongs
  • Wire rack (or paper-towel-lined plate)

Method
 

  1. Whisk the flour, baking powder and salt (and the sugar, if using) in a large bowl.
  2. Stir in the warm milk and melted butter; knead 2–4 minutes on a lightly floured surface until smooth and tacky, not sticky — don't overwork it.
  3. Cover the dough and rest it 15 minutes (the gluten relaxes — the dough rolls without springing back).
  4. Divide into 8 balls; roll each into a 6-inch disk, ⅛-inch thick; poke a few fork holes in each disk.
  5. Heat about 2 inches of oil to 350°F; fry ONE disk at a time — 15 seconds to puff, fold in half with tongs, hold the folded shape 30 seconds so it sets, fry about 2 minutes total until golden; drain on a wire rack and salt lightly while hot; shape over a wooden spoon handle if needed.
  6. Brown the beef in a skillet, drain the fat, add the taco seasoning and ½ cup water, simmer 3–4 minutes until thickened.
  7. Fill each warm shell with beef, then cheddar, lettuce, tomato, sour cream — in that order; serve immediately while the shells are warm.

Notes

Rest the dough 15 minutes, covered — the gluten relaxes, so the dough rolls without springing back.
Keep the oil at 350°F and fry one shell at a time — crowding drops the oil temperature and the shells go greasy.
Fold while the shell is still soft, in the first 15–30 seconds — once crisp it cracks.
Fill just before serving and store the components separately — a filled chalupa goes soggy if it sits.
To serve: taco sauce or hot sauce on the side; lime wedges; our Avocado Sauce for Tacos.