Taco Bell Chalupa Supreme
This Copycat Taco Bell Chalupa Supreme Recipe tastes even better than the fast food version! Made with simple, wholesome ingredients and 21 grams of protein per chalupa, these are SO good. This fast food recipe with a better-for-you twist has been one of my family's favorite meals lately!
Servings 8 Chalupas
Calories 360kcal
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.
Video
Nutrition
Serving: 1Chalupa | Calories: 360kcal | Carbohydrates: 29g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 869mg | Potassium: 654mg | Fiber: 6g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 4mg