What is a Chalupa?
First things first, if you didn’t live in the drive-thru as a teenager like me, a chalupa is a Mexican snack made with fried masa dough topped with salsa, cheese, and shredded lettuce. It’s also one of the most popular items on Taco Bell’s menu. The Americanized version is made with a fried, puffy flatbread filled with meat, lettuce, tomato, cheese, and sour cream.
Part of my “the foods we grew up on” series that I’ve been sharing on Instagram, my version draws inspiration from the fast food chain but adds a better-for-you twist! I use a simple homemade dough with a mix of all-purpose and almond flour, a flavorful, savory taco meat, and fresh toppings like homemade guacamole.
After lots of tests, this recipe tastes JUST like the real deal, but I love that it’s made with wholesome ingredients. And you can even make extra shells + filling for easy dinners throughout the week!
Also in this series: Copycat Little Debbie Zebra Cakes Recipe and Homemade Hamburger Helper!
Why You’ll Love This Recipe
- Nostalgic… But Better – Crisp, crunchy, savory, and fresh, every bite has all the flavors you remember from the drive-thru, just elevated and made fresh at home.
- Real Ingredients – There’s no mystery meat or preservative-filled shells here! I make my own chalupa shells using a mix of all-purpose and almond flour and a simple, flavorful taco meat that tastes JUST like Taco Bell’s.
- Better Texture – The homemade shells are soft and chewy on the inside with perfectly crispy edges. You’ll never have to worry about soggy shells again.
- Easy to Customize – Pile your chalupas high with your favorite toppings, swap the protein, or keep the toppings classic. There’s no need to check the bag before driving off. Your “order” will never be wrong!
RELATED: Healthy Chicken Tacos with Sriracha
Ingredients
Chalupa Flatbread
- Flours – All-purpose flour gives the dough structure and makes it easy to work with. Then, almond flour adds fiber, nutrients, and a slightly nutty taste.
- Baking Powder – Make sure it’s fresh to create the puffed, crispy texture we want!
- Salt
- Milk – Use any regular or plant-based milk you have on hand.
- Water
- Avocado Oil
Taco Meat
- Lean Ground Beef – I typically look for 90% lean or leaner! The leaner the beef, the higher it will be in protein, and the more quickly it cooks. Plus, there’s less fat, which helps prevent the chalupas from becoming soggy.
- Avocado Oil – I prefer the neutral flavor of avocado oil, but you can use olive oil if that’s what you have on hand.
- Tomato Sauce – Canned tomato sauce creates a thicker, almost saucy consistency. Save any extras to use up in my pita pizzas!
- Spices – Garlic powder, paprika, cumin, salt, and pepper create a delicious, warm, savory flavor with just a hint of spice.
- Maple Syrup – Trust me on this! I discovered that part of why Taco Bell’s meat is so good is that they include a sweetener to enhance the flavor and promote browning. Honey works just as well if preferred.
Guacamole
- Avocado – Hass avocados are my go-to, but any variety will work. Just make sure they’re ripe!
- Tomatoes – Diced cherry tomatoes add a pop of color, texture, and nutrients.
- Red Onion – I love to include this for a little bit of crunch and a sharp, slightly tangy bite of flavor.
- Cilantro – This is a must in any good guacamole, if you ask me! However, you can omit it if you aren’t a fan.
- Lime Juice – This adds a touch of brightness and helps prevent browning. Freshly squeezed is best, but bottled lime juice will also work.
- Salt
TIP: Don’t feel like making it? Use store-bought guac instead!
Filling
- Iceberg Lettuce – Or crispy romaine. My personal fave!
- Shredded Cheddar Cheese
- Sour Cream – Substitute Greek yogurt for a similar taste and even more protein.
- Taco Sauce – This is optional but highly recommended. I love the extra savory, spicy flavor it adds!
How to Make a Copycat Taco Bell Chalupa Supreme Recipe
Don’t be intimidated by the thought of making your own shells. The process is super easy and honestly pretty fun! Before you begin, make sure to gather a large bowl, a rolling pin, a large pot, metal kitchen tongs, a large skillet, and a small bowl. Here’s how to make the best Chalupa Supreme Recipe:
- Prepare the chalupa dough – Whisk the dry ingredients in a large bowl. Then, add the wet ingredients, and mix until a shaggy dough forms. Knead the dough on a floured work surface until a smooth ball forms.
- Fry the chalupas – Next, heat oil in a large, heavy-bottomed pot. While the oil heats, divide the dough into 8 equal-sized pieces. Working with one piece at a time, roll the dough into a circle. Add one dough round to the oil, and cook on both sides. Then, very carefully, use tongs to fold the bread in half, and hold it in the oil to help it set. Transfer the cooked chalupa shell to a paper towel-lined plate, and repeat with the remaining dough.
- Make the taco meat – Heat oil in a separate skillet, and cook the beef, breaking it into pieces, until it’s no longer pink. Add the remaining ingredients, and simmer until the meat is fully cooked through and slightly thickened, stirring occasionally.
- Prepare the guacamole – Next, mix all the guacamole ingredients in a bowl.
- Assemble the Chalupa Supremes – Fill each flatbread with taco meat. Then, add lettuce, cheddar cheese, guacamole, sour cream, and a drizzle of taco sauce. Enjoy warm!
Tips
- Don’t overwork the dough. Mix just until it comes together, then knead briefly just until smooth. Overworking can make the shells tough instead of soft and chewy.
- Flour everything well. Lightly flour your surface, dough, and rolling pin to prevent sticking and tearing when working with the dough.
- Roll evenly. Aim to create chalupa shells that are roughly 6-inch circles with even thickness so they cook evenly. You want the dough pretty thin, but not too thin!
- Keep your oil temperature steady. Around 350°F is key. If it’s too hot, the outside of the dough burns before the inside cooks. Too cool, and the shells absorb oil. Wait a few seconds in between batches to allow the oil to warm back up, and use a kitchen thermometer to eliminate any guessing!
- Use a deep stock pot. Fry one chalupa shell at a time to maintain oil temperature and get the best texture. Using a deep stock pot is worth it to keep the hot oil from splattering on you!
- Shape the chalupa bread. If the bread wants to fold in on itself, crumble a piece of paper towel and place it inside the opening to hold open the bread while it drains and cools, helping it set.
You’ll Also Love: Southwest Chicken Burrito Bowl
Variations
Swap the ground beef. Use ground turkey, ground chicken, shredded chicken, or even black beans for a vegetarian version.
Make it spicy. Add a dash of cayenne pepper or chili powder to the taco meat. Or, finish your Chalupa Supremes with a drizzle of hot sauce.
Use a different cheese. Taco Bell Chalupa Supremes are made with cheddar, but pepper jack, Monterey Jack, or a Mexican blend would all taste amazing.
Skip the guac. I love the freshness of the homemade guac, but you can use store-bought guacamole or even sliced avocado if you’re short on time.
Add rice or beans. Make your chalupas even more filling by including a layer of lime rice or refried beans.
My Favorite Ways to Serve
For the best results, serve your homemade Chalupa Supremes right after assembling while they’re still warm and crisp. They’re plenty filling on their own. However, I like to add a few sides, like chips and salsa, Mexican rice, and black beans or refried beans.
Or, really lean into the fast food theme, and make your own DIY Taco Bell boxes by adding a side of cinnamon sugar tortilla chips or fries and a fun drink for the full experience!
How to Store
If you want to save leftovers (or even prep these for later), I recommend storing the shells in an airtight container or freezer bag at room temperature for 3-4 days.
The meat can be stored in a separate airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. The guac will keep fresh for 1-2 days in the fridge. Sprinkle the top with lemon or lime juice, and store it with plastic wrap on top to prevent browning.
To serve, gently warm your chalupa bread in the oven or microwave, and heat the meat in a skillet over medium heat or in 30-second increments in the microwave. Then, assemble as usual, adding fresh toppings, and enjoy!
More Copycat Recipes You’ll Love
- Copycat KFC Bowl
- Copycat Costco Heavenly Hunks
- Copycat Chipotle Chicken Bowls
- Spicy Southwest Salad Recipe (Chick-Fil-A Copycat)
- Chick-fil-A Spicy Chicken Sandwich Recipe
Healthy Tex-Mex Recipes To Try
- Mexican Pasta Bake
- Low-Carb Mexican Meal Prep Bowls
- 30-Minute Mexican Cauliflower Rice Recipe
- Mexican Street Corn Chicken Rice Bowl Recipe
- Mexican Barbacoa Tacos
- Ground Beef and Rice Casserole
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Taco Bell Chalupa Supreme
Equipment
- Non-Stick Skillet or Cast Iron Skillet
Ingredients
Chalupa Flatbread
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup almond flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 Tablespoons water
- 1 Tablespoon avocado oil (plus extra for frying)
Taco Meat
- 1 pound lean ground beef
- 1 teaspoon avocado oil
- 1/2 cup canned tomato sauce
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon maple syrup or honey
Guacamole
- 2 ripe large Hass avocados (cubed)
- 1/2 cup cherry tomatoes (finely diced)
- 1/4 red onion (diced)
- 2 Tablespoons cilantro (freshly chopped)
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
Filling
- 2 cups chopped/shredded iceberg lettuce
- 1/2-1 cup shredded cheddar cheese
- 1/2 cup light sour cream
- taco sauce (optional but recommended)
Instructions
- To make the bread, whisk the flour, almond flour, baking powder and salt in a large bowl.
- Add the milk, water and oil and mix until a shaggy dough forms.
- Transfer the dough to a lightly floured counter and knead for 2 minutes until a smooth ball forms. Add a bit more flour if needed.
- Fill a pot with 1 inch of avocado oil and place over medium-high heat until it reaches 350 degrees F. Once the oil is hot, reduce to medium-low to prevent overheating.
- While the oil heats up, divide the dough into 8 portions.
- Take one portion of dough and sprinkle it with flour. Be sure to also sprinkle your rolling pin with flour to prevent sticking. Roll the dough into a roughly 6-inch circle. Set the rolled dough aside onto your floured counter, then repeat the rolling process with remaining dough.
- Super carefully add one round of dough into the pot and cook for 20-30 seconds per side, then use metal kitchen tongs to fold the bread in half, and keep holding it with the tongs to cook each side of the chalupa bread in the oil for about 1 minute per side.
- Transfer to a paper towel lined plate to let excess oil drip off. If the chalupa bread wants to fold in on itself, crumble a piece of paper towel and place it inside the opening to hold open the bread.
- Repeat the cooking process with the rest of the rolled dough circles.
- After frying up the chalupa flatbread, make the taco meat. Heat a separate skillet for the Taco Meat. Add the oil to the pan, along with the beef and break apart. Cook on medium-high heat for 8 minutes until no longer pink.
- Add the rest of the Taco Meat ingredients to the skillet and reduce the heat to medium. Mix occasionally as you simmer the taco meat for 10 minutes, or until fully cooked through, then turn off the heat.
- Mix all the Guacamole ingredients together in a bowl.
- Assemble the Chalupa Supremes by filling each Chalupa Flatbread with Taco meat, lettuce, cheddar cheese, guacamole, sour cream and a drizzle of taco sauce.
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