Taco Bell Chalupa Copycat Recipe

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Taco Bell Chalupa copycat 40 Editors' Pick Submitted by paulamatt "My husband Call's these Palupa after me!!LOL They are yummy"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by anniesnomsblog Ready In: 50mins Ingredients: 18 Serves: 6-8 Nutrition information

ingredients

Units: US

• Taco Bell Chalupa bread Indian fry bread

• 2 1⁄2 cups flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 tablespoon vegetable shortening
• 1 cup milk
• oil (for deep frying)

• Taco Bell Chalupa Supreme filling

• 1 lb ground beef
• 1⁄4 cup flour
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon dried onion flakes
• 1⁄2 cup water
• oil, for deep-frying
• sour cream
• shredded lettuce
• shredded cheddar cheese or monterey jack cheese
• diced tomato

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directions

• To make Indian Fry Bread Mix dry ingredients together.
• Cut in shortening; then add milk.
• Shape dough into a long cylinder; cut into 8 equal parts.
• Flour hands, then work the pieces into 6" tortillas.
• Fry in oil until golden brown.
• To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
• Combine ground beef, flour, chili powder, paprika, and salt.
• Mix well.
• Add onions and water.
• Mix again.
• In a skillet, cook beef mixture until browned.
• Stir often while cooking so no large chunks form; it should be more like a paste.
• Remove from heat and keep warm.
• Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
• Top with hot sauce or salsa if desired.

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Questions & Replies

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1. Hello can I use lard instead of shortening really want to make this Thank you   icons / ellipsis / ellipsis-horizontal Belindacarr01 Reply 2 See 2 Replies
2. can you make the printable recipe fit on one page or at least make the nutritional box optional? it took 3 pages for 1 recipe   icons / ellipsis / ellipsis-horizontal Katheryn W. Reply 1
3. When do you fold them?   icons / ellipsis / ellipsis-horizontal Janice A. Reply See 1 Reply
4. I made just the shells and LOVED THEM .however they were too thick and too crispy on the outside to fold without them just breaking in half. Does anyone have any tips on how to get them shaped?   icons / ellipsis / ellipsis-horizontal Amelia P. Reply See 2 Replies
5. Is there a substitute for the baking powder   icons / ellipsis / ellipsis-horizontal Rebecca B. Reply See 1 Reply

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Reviews

MOST POPULARMOST RECENT Write A Review

1. I make this recipe all the time and absolutely love it! I saw that somebody asked about making the shells a good shape--I always roll out the dough, and then put a small round container on it (i.e. a cool whip container), then trace around it with a knife. Works like a charm! Excellent recipe.   icons / ellipsis / ellipsis-horizontal casch11 Reply 11
2. This review is for the fried bread only. I have made this about 7 times. The bread was a hit with my family. I rolled the dough very thin and they still swelled too thick when fried. I found if I poked the dough with a fork (like when you tenderize meat), it takes the air bubbles out of the bread and you get a more uniform bread. Also, I found using a kabob stick to stab the bread and flip it like a donut makes less of a mess than spatulas, tongs, etc.   icons / ellipsis / ellipsis-horizontal Ms.Ellaneous Reply 10 See 2 Replies
3. I made this for the first time today. It came out delicious! The bread was a little tricky to make because I tried to fold it while frying so it wouldn’t break apart. Followed recipes exactly and it was really delicious and tasted better than Taco Bell. Thank you! This will save me lots of money!  
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   icons / ellipsis / ellipsis-horizontal Preya C. Reply 4
4. Check the date on your baking powder! Make sure your grease is hot enough. Stick the end of a wooden spoon in bottom of skillet with the oil and if it makes bubbles quickly around it then oil should be hot enough!   icons / ellipsis / ellipsis-horizontal Faye G. Reply 4
5. This review is for the fry bread, for the filling I just made my standard easy chicken taco filling (includes cumin, garlic, taco seasoning, a little cream cheese, and lime juice). The bread can be made easily in a bowl with a fork, no heavy duty mixing required. I cut the bread into six pieces instead of eight and rolled it out super thin on a silicone mat. It will shrink and puff in the pan. I didn't like how the first piece tasted saturated with oil so I poured the oil out and then lightly brushed the pan with a silicone brush dipped in oil (paper towel would work too). I cooked each side about 90-120 seconds on medium heat, just keep an eye on it. The bread puffed up beautifully and tasted more like a Taco Bell gordita. The end result was amazing! I saved the leftovers in the fridge and the bread tasted just as good reheated in the microwave the next day, it was still soft, fluffy, and pliable.   icons / ellipsis / ellipsis-horizontal Kristi S. Reply 4

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RECIPE SUBMITTED BY

paulamatt United States icons / following Follow Me

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I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.   View Full Profile Advertisement Advertisement Advertisement

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