• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Beef » Chalupas

Chalupas

April 27, 2022 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

These chalupas are soft yet crisp. They’re the perfect shell for any filling.

Chalupas

Chalupas: Make Your Own!

Anyone will agree that what you make from scratch is almost always better than anything you buy in the store. These chalupas are no different.

Next time tacos are on the menu at your house–or party for that matter–don’t buy shells from the store; make these easy chalupas to hold all those fillings.

The fillings can be mostly anything you want. It doesn’t have to be like tacos.

These chalupas can be made in a disk shape or you can do the fold to make them like shells. Until I have my own video on how to do this, I’ve included a very good one in the recipe card instructions.

Chalupas

Just Three Ingredients

That’s right. Only three ingredients.

What makes these easy is that you use self-rising flour. But don’t fret if you have none. Trust me, you have all the ingredients on hand to make your own.

All you need is salt, flour and baking powder for your own. To one cup of flour add 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder and voila, you’ve got it.

But I do recommend that you keep at least a two-pound bag of self-rising flour on hand. It does come in handy for a lot of things.

Chalupas

Filling

As I mentioned above, any filling you like will do here. In fact any taco-like filling would be great.

I’ve included one for ground beef that suits my tastes. As a rule, I’m not a lover of cumin so I go very light with it. I prefer a more garlicky taste and maybe a bit of heat (not included with this). So, adjust to your tastes. The fellow whose video I linked to in the recipe instructions gives a pretty standard ground beef taco filling., however, that comes before the shaping so you’d have to watch the whole thing.

The Recipe

 

Chalupas
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Chalupas

Easy to make chalupas
Prep Time15 mins
Cook Time20 mins
Course: Main, Main Course, Snack
Cuisine: Mexican
Keyword: chalupas with self-rising flour, copycat taco bell chalupas, soft taco shells
Servings: 8
Calories: 694kcal
Author: Judith Hannemann

Ingredients

Chalupas:

  • 3 cups self-rising flour
  • 2 tbs vegetable shortening like Crisco
  • 1 1/2 cups milk
  • 1 cup oil

Filling:

  • 2 lbs lean ground beef
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Topping:

  • 1/2 cup diced white onion
  • 2 cups shredded lettuce
  • 1 cup diced plum tomatoes
  • 3/4 cup sharp cheddar cheese
US Customary - Metric

Instructions

Chalupas

  • Heat the oil in a deep skillet or dutch oven. There should be at least 1-inch/2.5 cm in the pan. The oil is the right temperature if a little piece of dough immediately begins to sizzle when dropped in.
  • In large bowl, combine the flour and shortening. Mix until the mixture looks like fine meal. You can use a food processor too.
  • Gradually add the milk (you might not use all of it) until a soft, pliable dough forms. It'll be a bit sticky. If it's too sticky, add a teaspoon or two of additional flour. Form the dough into a ball; cover and let it rest for about 10 minutes.
  • Divide dough into 8 equal portions. This is easily done by flattening the ball slightly and cutting wedges, like a pie.
  • Form each wedge into a ball and roll out on a floured surface to a thin circle about 1/8-inch/0.7 cm. Carefully place the rolled dough into the hot oil. Fry for about 30 seconds then flip. With tongs, grab one end and fold over, forming a shell. Fry each side of the shell for 30 seconds or until golden brown. If you don't want to make shells, they can be left as disks, frying each side for 30 seconds. Repeat with the remaining dough. Drain on paper towels and set aside. See this video if you need help forming the shells.
  • Video link-- https://www.youtube.com/watch?v=XPEkWibcXKY - start at 5:13 for how to shape.

Filling:

  • Brown the ground beef in a large skillet breaking up clumps; drain fat.
  • Add the garlic powder, onion powder, chili powder, paprika, salt, pepper and cumin. Stir to combine.
  • Divide the meat mixture among the 8 shells/disks. Mix the toppings and divide them equally between the chalupas.

Nutrition

Serving: 1taco | Calories: 694kcal | Carbohydrates: 41g | Protein: 35g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 321mg | Potassium: 708mg | Fiber: 3g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Beef, Everyday Meals Tagged With: chalupas, mexican food

You May Also Like

Mexican street corn soup
Mexican Street Corn Soup
This taco salad will beat the heat on hot summer days.
Taco Salad
What a great way to serve corn! Mexican Street Corn is grilled then covered in a wonderful creamy crema enhanced by chili and cotija cheese.
Mexican Street Corn
Previous Post: « Air Fryer Pickle Chicken
Next Post: Air Fryer Golden Ranch Potatoes »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Vickie says

    April 28, 2022 at 5:50 pm

    How would you make those chalupas in an air fryer?

    • Judith Hannemann says

      April 28, 2022 at 9:35 pm

      I wouldn’t recommend an air fryer for this. These need to puff up in hot oil. They’d probably be like hockey pucks made in the air fryer.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Have breakfast for dinner with egg boats! Scrambled eggs and bacon cook right in the roll.

Egg Boats (Breakfast for Dinner)

Linguine with Toasted Pecan Arugula Pesto

Air fryer pickle chicken

Air Fryer Pickle Chicken

One of the most delicious and easy chicken dinners you'll ever make! Only 3 ingredients!

London Chicken

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY