Copycat Taco Bell Chalupa Supreme

Why You’ll Love This Recipe

• Puffy, tender chalupa shells with a light, crisp edge—just like the fast-food favorite, only fresher.
• Classic seasoned beef that’s savory, saucy, and perfectly spiced without being too hot.
• Simple pantry dough and one-skillet beef make this totally weeknight-friendly.
• Customize the toppings and heat level to please everyone at the table.

Grocery List

• Produce: Iceberg lettuce, ripe tomatoes (Roma or vine-ripened)
• Dairy: Milk, sour cream, shredded mild three-cheese blend (cheddar, Monterey Jack, mozzarella)
• Pantry: All-purpose flour, masa harina, baking powder, kosher salt, sugar, vegetable shortening (or lard), neutral frying oil, ground beef, chili powder, paprika, ground cumin, onion powder, garlic powder, dried oregano, black pepper, tomato paste

Full Ingredients

Chalupa Shells (makes 6)

• 2 cups (240 g) all-purpose flour
• 1/4 cup (30 g) masa harina (adds flavor and tenderness)
• 1 tsp baking powder
• 1 tsp sugar
• 3/4 tsp kosher salt
• 2 tbsp vegetable shortening or lard, chilled
• 3 tbsp sour cream
• 2/3 cup milk (plus 1–2 tbsp more if needed)
• Neutral oil (canola/peanut) for frying, about 1 quart to fill pan 1.5 inches deep

Seasoned Beef

• 1 lb (450 g) ground beef (85–90% lean)
• 1 tbsp chili powder
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 tbsp tomato paste
• 1 tbsp masa harina (or cornstarch)
• 2/3 cup water

Toppings

• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes
• 1 cup shredded mild three-cheese blend (cheddar, Monterey Jack, mozzarella)
• 1/2 cup sour cream

Step-by-Step Instructions

Step 1: Make and rest the chalupa dough

In a medium bowl, whisk together the flour, masa harina, baking powder, sugar, and salt. Cut in the shortening with your fingers until the mixture looks like coarse crumbs. Stir in the sour cream and milk until a soft, slightly tacky dough forms. If dry, add milk 1 tablespoon at a time. Knead briefly (30–45 seconds) just to bring it together. Cover and rest 15 minutes to relax the gluten for easier rolling.

Step 2: Prep the toppings

While the dough rests, shred the lettuce and dice the tomatoes. Chill the lettuce to keep it crisp. Measure the cheese and sour cream so assembly is quick once the shells are fried.

Step 3: Cook the seasoned beef

Heat a skillet over medium-high. Add the beef and cook, breaking it up, until no pink remains, 5–6 minutes. Drain excess fat. Return to medium heat and stir in chili powder, paprika, cumin, onion powder, garlic powder, oregano, pepper, and salt. Add the tomato paste, masa harina, and water; stir to combine. Simmer until thickened and saucy, 5–7 minutes. Keep warm on low.

Step 4: Heat the oil and roll the dough

Pour oil into a deep, wide skillet to a depth of 1.5 inches and heat to 350°F. Meanwhile, divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6-inch round about 1/8 inch thick. Keep rounds covered with a towel to prevent drying.

Step 5: Fry and shape the chalupa shells

Working one at a time, gently slide a round into the 350°F oil. Fry 20–30 seconds until it puffs and the underside turns light golden. Flip, then immediately use tongs to fold it into a U-shape, holding the fold for 10–15 seconds to set. Continue frying, turning as needed, until deep golden and crisp at the edges, 45–60 seconds total. Drain on a rack or paper towels. Keep finished shells warm in a 200°F oven while you fry the rest.

Step 6: Assemble and serve

Fill each warm shell with about 1/3 cup seasoned beef. Top with a generous handful of shredded lettuce, 2–3 tablespoons cheese, a spoonful of diced tomatoes, and a dollop or drizzle of sour cream. Serve immediately while the shell is still puffy and crisp.

Pro Tips

• Oil temperature matters: maintain 340–355°F for a shell that’s puffy inside and lightly crisp outside. Too cool = greasy; too hot = dark before cooked.
• Don’t overwork the dough. A brief knead and a 15-minute rest keep the crumb tender and airy.
• Masa harina adds that familiar fast-food chalupa aroma and subtle corn sweetness. Cornstarch can thicken the beef, but masa gives better flavor.
• Shape while frying: fold with tongs right after flipping to capture the puff and create the classic U-shaped pocket.
• Assemble at the last second so steam doesn’t soften the shell.

Variations

• Chicken Chalupa: Swap beef for 2 cups shredded rotisserie chicken; season the same way and simmer with 1/2 cup water.
• Bean Supreme: Use 2 cups warm, seasoned refried beans or black beans for a hearty vegetarian version.
• Spicy Kick: Add minced jalapeño to the toppings or a pinch of cayenne to the beef spice mix.

Storage & Make-Ahead

Seasoned beef keeps 3–4 days in the refrigerator or up to 2 months in the freezer. Reheat gently with a splash of water. Dough can be made up to 24 hours ahead; wrap and refrigerate, then bring to room temperature before rolling. Fried shells are best fresh, but you can re-crisp at 375°F for 5–7 minutes or in an air fryer at 350°F for 3–4 minutes. Rolled, uncooked rounds can be stacked with parchment and frozen for up to 1 month; fry from thawed for best puff.

Nutrition (per serving)

Approximate for 1 chalupa: 540 calories; 21 g protein; 30 g fat; 46 g carbohydrates; 3 g fiber; 940 mg sodium.