Copycat Taco Bell Chalupa Supreme Recipe

Introduction

If you love Taco Bell’s Chalupa Supreme, you’ll be thrilled to make this copycat version right at home. Crispy, golden shells wrapped around flavorful taco meat and fresh toppings create a satisfying meal that’s fun to assemble and enjoy.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 cup whole milk, warmed
• 1 tablespoon melted butter
• Canola oil for frying
• Your favorite taco meat recipe
• Shredded cheese
• Chopped lettuce
• Sour cream
• Taco sauce
• Diced tomatoes (optional)

Instructions

1. Step 1: Heat about 2 inches of canola oil in a large pot over medium heat until hot but not smoking.
2. Step 2: In a medium bowl, combine flour, baking powder, and salt.
3. Step 3: Stir in warmed milk and melted butter until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead for about a minute until mostly smooth. The dough should feel tacky but not stick to your hands.
5. Step 5: Divide the dough into 8 equal pieces and roll each into a ball.
6. Step 6: Roll each ball into a 6-inch circle about 1/8 inch thick, then shake off excess flour.
7. Step 7: Fry one shell at a time by adding it to the hot oil. Cook each side for about 5 seconds, then fold it gently in half with tongs.
8. Step 8: Hold one half of the folded shell in the oil for 1-2 minutes, then flip and cook the other half for another 1-2 minutes until golden brown.
9. Step 9: Remove the shell and let excess oil drip off. Hang it over the handle of a wooden spoon resting on a bowl to keep its shape while you cook the rest.
10. Step 10: Transfer shells to a paper towel-lined plate. Adjust heat as needed to prevent overcooking.
11. Step 11: Fill each chalupa shell with taco meat, lettuce, cheese, sour cream, taco sauce, and diced tomatoes if desired. Serve immediately and enjoy!

Tips & Variations

• Use warm milk to help the dough come together smoothly and improve texture.
• Try different fillings like seasoned chicken, beef, or beans to vary the flavor.
• If the shells cook too quickly, lower the heat to avoid burning or undercooking.
• For extra crispy shells, pat dry any excess moisture from toppings before assembling.

Storage

Cooked chalupa shells are best enjoyed fresh for maximum crispiness. Store any leftovers wrapped in paper towels inside an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to help restore crunch before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chalupa shells instead of frying?

While frying gives the shells their signature crispness and shape, you can bake them in a preheated oven at 400°F (200°C) until golden and crisp. The texture will be slightly different but still tasty.

What type of taco meat works best for this recipe?

Ground beef seasoned with taco spices is traditional, but ground chicken, turkey, or even hearty vegetarian options like seasoned lentils also work great in chalupas.

Copycat Taco Bell Chalupa Supreme Recipe

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★★★★★

4.6 from 60 reviews

This Copycat Taco Bell Chalupa Supreme recipe recreates the iconic crispy, fluffy chalupa shell filled with seasoned taco meat, shredded cheese, fresh lettuce, sour cream, and taco sauce. The chalupa shells are fried to golden perfection and shaped over a wooden spoon to achieve their classic curved form. Perfect for a homemade Mexican-inspired meal that brings the fast-food favorite right to your kitchen.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 chalupas 1x
• Category: Dinner
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chalupa Shells

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 cup whole milk, warmed
• 1 tablespoon melted butter
• Canola oil for frying (about 2 inches depth in pot)

Filling

• Best taco meat (seasoned ground beef)
• Shredded cheddar cheese
• Chopped lettuce
• Sour cream
• Taco sauce
• Diced tomatoes

Instructions

1. Heat Oil: Pour about 2 inches of canola oil into a large pot and heat it over medium heat until hot enough for frying.
2. Prepare Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
3. Add Wet Ingredients: Stir in the warmed milk and melted butter to the dry ingredients.
4. Form Dough: Mix with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about one minute until mostly smooth. The dough should be tacky but not sticky.
5. Divide Dough: Cut the dough into 8 equal pieces and roll each into a ball.
6. Roll Out Shells: Using a rolling pin, gently roll each ball into a 6-inch diameter circle about 1/8 inch thick. Shake off excess flour.
7. Initial Frying: Carefully add one dough circle at a time into the hot oil. Cook each side for about 5 seconds, then use tongs to fold it in half in the oil.
8. Cook Chalupa Shape: Hold one half of the folded chalupa in the oil for 1-2 minutes, then turn and hold the other half in the oil for another 1-2 minutes until golden brown and crisp.
9. Drain Excess Oil: Use tongs to remove the chalupa from the oil and let excess oil drip off.
10. Shape Chalupa: Hang a wooden spoon over the center of a medium bowl and place the hot chalupa shell over the handle to help form its curved shape as it cools.
11. Cook Remaining Shells: Transfer shaped shells to a paper towel-lined plate and repeat cooking with remaining dough pieces. Adjust heat if shells cook too quickly.
12. Assemble Chalupas: Fill each shell with seasoned taco meat, shredded cheddar cheese, chopped lettuce, sour cream, diced tomatoes, and taco sauce as desired. Serve immediately and enjoy!

Notes

• Ensure oil is hot enough to fry the dough quickly but not so hot it burns; adjust the heat as needed.
• Shaping the chalupa over a wooden spoon helps to create the classic curved shell.
• You can prepare taco meat ahead to streamline assembly.
• Use fresh, crisp lettuce and quality shredded cheese for best texture and flavor.
• Serve chalupas right after assembling to maintain the shell’s crispness.

Keywords: chalupa, copycat Taco Bell, homemade Mexican, fried taco shell, chalupa supreme, taco meat, fried dough