I love how this recipe gives me total control over the ingredients and flavor. The homemade chalupa shells are soft and crispy all at once, and I can load them with whatever fillings I like — from seasoned beef to vegetarian options. It’s a fun, hands-on meal that’s perfect for family dinners or casual get-togethers. Plus, once I get the hang of frying the shells, it’s surprisingly quick to pull together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chalupa shells:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon white sugar
2 1/2 teaspoons baking powder
1 cup milk
2 tablespoons vegetable oil
Additional vegetable oil for frying
For the filling:
1 lb ground beef
1 packet of your favorite taco seasoning
Sour cream
Shredded lettuce
Diced tomato
Shredded cheddar cheese
Directions
Make the dough: In a medium bowl, I whisk together the flour, salt, sugar, and baking powder. I create a well in the center, pour in the milk and 2 tablespoons of oil, and mix by hand until a dough forms.
Knead and rest: I knead the dough for 2 to 4 minutes until it’s smooth, then cover it and let it rest for 15 minutes.
Shape the shells: I divide the dough into 8 equal pieces, roll them into balls, and flatten each into a 6-inch disk. I use a fork to poke holes in each disk to prevent too much puffing while frying.
Fry the shells: I heat vegetable oil in a deep pan to 350°F. I fry each disk for about 15 seconds until it starts to puff, then use tongs to gently fold it into a taco shape. I continue frying for another 1 to 2 minutes until golden and crisp. Once done, I drain them on a wire rack and lightly season with salt.
Prepare the filling: I cook the ground beef according to the taco seasoning instructions.
Assemble the chalupas: I fill each shell with seasoned beef, then top with sour cream, lettuce, tomato, and shredded cheddar cheese.
Servings and timing
This recipe makes 8 chalupas. Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
Variations
Chicken Chalupas: I sometimes use shredded rotisserie chicken tossed in taco seasoning for a quicker filling.
Vegetarian Option: Refried beans or black beans with sautéed veggies make a great meatless version.
Spicy Kick: I add jalapeños or a drizzle of hot sauce for extra heat.
Cheese-stuffed Shells: For a twist, I sprinkle a little cheese inside the dough before folding and frying for a melty surprise.
Guacamole Topping: A scoop of guac instead of sour cream gives it a fresh, creamy flavor.
Storage/Reheating
If I have leftover chalupa shells, I let them cool completely and store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F oven for 5–7 minutes until they crisp back up.
Leftover beef filling keeps well in the fridge for up to 4 days. I reheat it gently in a skillet or microwave before assembling fresh chalupas.
I don’t recommend freezing the fried shells, as they tend to lose their texture after thawing.
FAQs
Can I make the dough ahead of time?
Yes, I can prep the dough earlier in the day and keep it covered in the fridge. I just let it come to room temperature before rolling and frying.
What oil is best for frying?
I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for the best results.
Do I need a deep fryer?
No, I use a deep skillet or saucepan with enough oil to submerge the shells partially. I always monitor the temperature to keep it at 350°F.
Can I bake the shells instead?
While it’s possible, baking won’t give the same fluffy, crisp texture. These are best enjoyed fried for that true chalupa experience.
How do I keep the shells warm while frying the rest?
I place finished shells on a wire rack in a warm oven (about 200°F) until all are ready to serve.
Conclusion
These copycat chalupas hit all the right notes — crunchy, fluffy shells with a savory, satisfying filling and fresh toppings. I love making these when I want something fun and filling that brings fast-food flavor into my own kitchen. Once I tried them homemade, there was no going back!
Make Dough: In a medium bowl, whisk together flour, salt, sugar, and baking powder. Make a well in the center, add milk and vegetable oil. Mix by hand until a dough forms.
Knead & Rest: Knead dough for 2–4 minutes. Cover and let rest for 15 minutes.
Shape Shells: Heat oil in a deep skillet to 350°F (175°C). Divide dough into 8 equal pieces. Roll into balls, then flatten into 6-inch rounds. Prick each with a fork.
Fry Chalupas: Fry each round for 15 seconds until slightly puffed. Use tongs to fold into taco shape and fry an additional 30 seconds. Continue frying 1–2 minutes until golden brown. Drain on a wire rack and sprinkle with salt.
Prepare Filling: Cook ground beef according to taco seasoning instructions.
Assemble Chalupas: Fill each shell with seasoned beef. Top with sour cream, shredded lettuce, diced tomato, and cheddar cheese. Serve immediately.
Notes
Fry the chalupa shells just before serving to keep them crisp.
Customize toppings with guacamole, jalapeños, or hot sauce.
For a vegetarian version, substitute beef with beans or seasoned tofu.
