Print

Taco Bell Chalupa Supreme

Taco Bell Chalupa Supreme - recipe card
Print Recipe

A crispy, golden-fried flatbread shell cradles seasoned ground beef, cool shredded lettuce, ripe tomato, sharp cheddar, and a tangy dollop of sour cream. This homemade version captures the iconic fast-food flavor with a superior, freshly fried texture that stays crisp until the last bite.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tbsp cold unsalted butter, cut into small pieces
  • 1/4 cup warm water (110°F / 43°C)
  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning (homemade: 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp black pepper, 1/2 tsp salt or to taste)
  • 1/4 cup water (for beef)
  • 2 cups neutral oil (vegetable or canola) for frying
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced ripe tomato, seeds removed
  • 1/2 cup shredded sharp cheddar cheese (or Mexican blend)
  • 1/4 cup full-fat sour cream

Instructions

  1. Make the dough: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp kosher salt. Cut in 2 tbsp cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces. This ensures a flaky texture. Add 1/4 cup warm water and stir with a fork until the dough comes together. Turn out onto a floured surface and knead gently 4-5 times until smooth. Do not overwork; the dough should be soft and slightly tacky. Wrap in plastic and rest at room temperature for 15 minutes. Resting relaxes the gluten, making the shells easier to roll and preventing shrinkage during frying.
  2. While the dough rests, prepare the seasoned beef: In a large skillet over medium-high heat, add 1 lb lean ground beef. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-6 minutes. Drain any excess fat if necessary. Reduce heat to low, add 2 tbsp taco seasoning and 1/4 cup water. Stir to combine and simmer for 2-3 minutes until the liquid is mostly absorbed and the mixture is thick and aromatic. Remove from heat and cover to keep warm. The water helps the seasoning bloom and coat the meat evenly.
  3. Prepare the toppings: While the beef simmers, shred 1 cup iceberg lettuce using a sharp knife for crisp, fine shreds. Dice 1/2 cup ripe tomato, scooping out seeds and juice to avoid sogginess. Shred 1/2 cup sharp cheddar cheese (or use pre-shredded). Measure 1/4 cup sour cream. Set all aside at room temperature.
  4. Roll out the chalupa shells: Divide the rested dough into 4 equal portions, each about 2 ounces. On a lightly floured surface, roll each portion into a 6-inch circle roughly 1/8 inch thick. Cover the rolled dough with a kitchen towel to prevent drying. Perfect circles are not necessary; rustic ovals work beautifully.
  5. Heat the oil for frying: In a deep, heavy-bottomed skillet or Dutch oven, pour in 2 cups neutral oil to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (177°C). Use a deep-fry thermometer for accuracy. If you do not have one, test with a dough scrap: it should sizzle vigorously and float to the surface within seconds.
  6. Fry the shells: Carefully slide one dough circle into the hot oil. Fry for 30-45 seconds until the bottom is golden brown and puffed. Using metal tongs, gently flip the shell and fry the second side for another 30-45 seconds until deep golden and crisp. Fry one at a time to maintain oil temperature; overcrowding will lower the heat and produce greasy shells. The finished shell should be crispy but not hard.
  7. Shape the shells (optional but authentic): Immediately after frying, while still hot, hold the shell with tongs and gently fold it over a wooden spoon handle or spatula to create a slight taco curve. This classic chalupa shape holds fillings better. Place on a paper-towel-lined plate to drain excess oil. Repeat with remaining dough circles.
  8. Assemble the chalupas: Place one fried shell on a serving plate. Spread about one quarter of the seasoned beef onto the shell. Top with a small handful of shredded lettuce (approx 1/4 cup), a few tomato dice, a generous sprinkle of shredded cheese (about 2 tablespoons), and a dollop of sour cream (about 1 tablespoon). Serve immediately while the shell is still warm and crisp. Repeat with the remaining shells and fillings.
  9. For best results, serve each chalupa as soon as it is assembled. The shell will begin to soften after a few minutes, so eat promptly. If making for a group, you can keep fried shells warm on a baking sheet in a 200°F (93°C) oven for up to 15 minutes, but assemble just before serving.

Notes

Store leftover components separately: seasoned beef in an airtight container in the refrigerator for up to 3 days; fried shells in a single layer at room temperature for up to 2 days (re-crisp before serving); shredded lettuce, tomato, cheese, and sour cream each in their own containers. To reheat a shell, place on a baking sheet in a preheated 350°F (177°C) oven for 5 minutes until hot and crisp. The beef can be reheated in a skillet over medium heat with a splash of water. Assemble fresh after reheating. Freezing is not recommended as the shell will become soggy upon thawing.

Nutrition

Keywords: chalupa supreme, homemade chalupa, Taco Bell copycat, fried taco shell, crispy chalupa, Mexican-American recipe, ground beef chalupa, Tex-Mex dinner, easy weeknight meal, fried flatbread

Find it online: https://copycatkitchenco.com/taco-bell-chalupa-supreme/