Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp (28 g) vegetable shortening (or lard)
- 3/4 cup (180 ml) warm water (about 105°F / 40°C)
- 2 1/2 cups (250 g) shredded melty cheese (mozzarella, Oaxaca, and/or pepper jack)
- 2 cups (480 ml) neutral frying oil (canola/vegetable), for shallow frying
- 1 lb (454 g) ground beef (80/20 recommended)
- 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
- 1 tsp cornstarch + 2/3 cup (160 ml) water
- 2 cups shredded romaine or iceberg lettuce
- 1 cup diced tomatoes
- 1 cup (110 g) shredded cheddar
- 1/2 cup (120 g) sour cream
Do This
- 1. Mix dough (flour, baking powder, salt, shortening, warm water). Rest 10 minutes.
- 2. Brown beef; add spices, then cornstarch-water. Simmer 3–5 minutes until saucy.
- 3. Divide dough into 12 balls; roll into 6-inch rounds.
- 4. Add shredded melty cheese between 2 rounds; seal tight to make 6 stuffed “pockets.”
- 5. Shallow-fry at 350°F (177°C) 1–2 minutes per side until puffed and lightly golden.
- 6. Griddle shells in a dry skillet over medium heat 30–60 seconds per side for crisp spots.
- 7. Fill with beef, lettuce, tomatoes, cheddar, and sour cream; serve immediately.
Why You’ll Love This Recipe
- The shell is the star: puffy like a chalupa, but stuffed with stretchy melted cheese.
- Fast, familiar taco flavors with a homemade, fresher taste.
- Griddling after frying gives you that crisp, toasty exterior without overcooking the shell.
- Great for weekend dinners, game days, or a build-your-own taco bar.
Grocery List
- Produce: Romaine or iceberg lettuce, tomatoes (optional: jalapeño, cilantro, lime)
- Dairy: Mozzarella and/or pepper jack (or Oaxaca), shredded cheddar, sour cream
- Meat: Ground beef
- Pantry: All-purpose flour, baking powder, kosher salt, vegetable shortening (or lard), neutral oil (canola/vegetable), chili powder, cumin, paprika, garlic powder, onion powder, cornstarch, black pepper
Full Ingredients
Cheese-Stuffed Puffy Chalupa Shells (Quesalupa-Style)
- 2 cups (260 g) all-purpose flour, plus extra for dusting
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp (28 g) vegetable shortening (or lard), softened
- 3/4 cup (180 ml) warm water (about 105°F / 40°C)
- 2 1/2 cups (250 g) shredded melty cheese (choose one or a blend: mozzarella, Oaxaca, pepper jack)
- 2 cups (480 ml) neutral oil (canola/vegetable), for shallow frying (you may use a bit more depending on pan size)
Taco Bell-Style Seasoned Beef Filling
- 1 lb (454 g) ground beef (80/20 recommended)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp cornstarch
- 2/3 cup (160 ml) water
Fresh Toppings
- 2 cups (about 70 g) shredded romaine or iceberg lettuce
- 1 cup (about 170 g) diced tomatoes
- 1 cup (110 g) shredded cheddar cheese
- 1/2 cup (120 g) sour cream
Optional, But Very On-Brand
- Hot sauce
- Pickled jalapeños
- Lime wedges
Step-by-Step Instructions
Step 1: Prep toppings and set up your station
Shred the lettuce, dice the tomatoes, shred the cheddar, and portion the sour cream. Set everything near the stove so you can assemble quickly while the shells are hot and crisp.
Tip: Line a plate with paper towels for draining the fried shells. If you have a thermometer, grab it now for the frying oil.
Step 2: Make the seasoned beef (saucy, not dry)
In a large skillet over medium-high heat, cook the ground beef for 6–8 minutes, breaking it up into small crumbles, until no pink remains.
Carefully spoon off excess grease if needed, leaving about 1 tablespoon in the pan for flavor (optional but recommended if your beef is very fatty).
Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir for 30 seconds to bloom the spices.
In a small bowl, whisk the cornstarch into the water until smooth. Pour into the beef and stir well. Reduce heat to medium-low and simmer 3–5 minutes, stirring often, until thickened and glossy. Turn heat to low to keep warm.
Step 3: Mix and rest the chalupa dough
In a medium bowl, whisk together the flour, baking powder, and salt. Add the shortening and use your fingers to rub it into the flour until it looks like coarse crumbs.
Pour in the warm water and mix with a spoon until a shaggy dough forms. Knead in the bowl (or on a lightly floured counter) for 2–3 minutes until smooth and elastic.
Cover and rest for 10 minutes at room temperature. Resting makes the dough easier to roll and helps the shells puff.
Step 4: Portion, roll, and cheese-stuff the shells
Divide the dough into 12 equal pieces (about 40 g each). Roll each into a ball and keep them covered with a towel so they don’t dry out.
On a lightly floured surface, roll each ball into a 6-inch (15 cm) round. Aim for an even thickness; too thick won’t puff as nicely, too thin may leak cheese.
To assemble each quesalupa shell: place 1 round on the counter, add 1/3 cup (about 33 g) shredded melty cheese in the center, leaving a 1/2-inch border. Lightly moisten the border with water. Top with a second round and press around the edges to seal.
Crimp firmly with a fork all the way around. This is important to prevent cheese blowouts during frying.
Step 5: Shallow-fry until puffed and lightly golden
Pour neutral oil into a heavy skillet (10–12 inches) to a depth of about 3/4 inch (2 cm). Heat over medium to 350°F (177°C). If you don’t have a thermometer, a small piece of dough should sizzle steadily and float within a few seconds (not violently smoke).
Fry one stuffed shell at a time (or two if your pan is wide enough and oil temperature stays steady). Cook for 1 to 2 minutes per side, flipping once, until puffed and pale golden with a few deeper spots.
Transfer to the paper towel-lined plate. Repeat with remaining shells, keeping the oil between 340–360°F (171–182°C).
Step 6: Griddle to crisp and add toasty flavor
Heat a dry skillet or griddle over medium heat. Place one fried shell on the hot surface and cook 30–60 seconds per side, pressing gently with a spatula, until you see crisp, browned patches and the exterior feels sturdier.
This step is what gets you closer to that signature fast-food-style crispness while keeping the inside tender and cheesy.
Step 7: Fill and finish like a Quesalupa
While shells are warm, open each one gently (like a pita pocket) or split along the seam to create a cavity. Don’t cut all the way through unless you want it taco-style; a pocket holds fillings best.
Fill each shell with about 1/3 cup seasoned beef, then add lettuce and tomatoes. Sprinkle with 2 to 3 tablespoons shredded cheddar and finish with about 1 tablespoon sour cream. Serve immediately while the shell is crisp and the cheese inside is still stretchy.
Pro Tips
- Seal aggressively: Press, crimp, and check for gaps. Cheese leaks are the main reason shells deflate or burn.
- Watch oil temperature: Too cool (below 340°F / 171°C) makes greasy shells; too hot (above 360°F / 182°C) browns before the dough puffs.
- Use a melty cheese blend: Mozzarella/Oaxaca gives stretch; pepper jack adds flavor. Avoid all-cheddar inside (it can split and oil off).
- Keep fillings dry: Drain tomatoes well and don’t over-sour-cream, or the shell can soften fast.
- Griddle right before serving: The crisp-to-soft window is short; the griddle step is best done just before assembly.
Variations
- Chicken Quesalupa: Swap beef for 2 cups cooked shredded chicken tossed with 1/2 cup salsa and warmed in a skillet.
- Bean & cheese: Use 1 1/2 cups warm refried beans instead of beef; add extra lettuce and tomato for crunch.
- Spicy upgrade: Add 1/2 tsp cayenne to the beef seasoning and tuck a few pickled jalapeños inside each quesalupa.
Storage & Make-Ahead
These are best eaten fresh because the shell is at its crispiest right after frying and griddling. If you want to prep ahead, make the beef up to 4 days in advance and refrigerate in an airtight container; reheat in a skillet over medium-low with a splash of water until hot (at least 165°F / 74°C).
You can mix the dough up to 24 hours ahead and refrigerate it tightly covered; let it sit at room temperature for 30 minutes before rolling. Fried shells do not re-crisp perfectly, but you can refresh leftovers in a 400°F (204°C) oven for 6–8 minutes; then griddle 30 seconds per side if desired.
Nutrition (per serving)
Approximate, based on 1 of 6 quesalupas (including beef, cheeses, lettuce, tomatoes, sour cream, and frying oil absorption): 740 calories; 38 g protein; 52 g carbohydrates; 43 g fat; 16 g saturated fat; 115 mg cholesterol; 980 mg sodium; 3 g fiber; 5 g sugar.
