Name: Copycat Taco Bell Chalupa Supreme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon table salt; 1 cup whole milk, warmed; 1 tablespoon melted butter; Canola oil for frying; Taco meat (your favorite recipe); Shredded cheese; Chopped lettuce; Sour cream; Taco sauce

Why You’ll Love This Recipe

These copycat Taco Bell chalupas bring all the flavor of the beloved fast food item but with the bonus of being freshly made at home. The crispy, slightly chewy dough shell perfectly holds taco meat, cheese, and fresh toppings like lettuce and sour cream. It’s easy, fun to make, and much tastier than anything you can get from a drive-thru. The homemade fried dough “boats” provide a crispy crunch while being soft on the inside, making this a hit at family dinners or Taco Night!

Ingredients

For the Dough (Chalupa Shells)

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon table salt
1 cup whole milk, warmed
1 tablespoon melted butter
Canola oil for frying

For the Filling

Taco meat (your favorite recipe)
Shredded cheese
Chopped lettuce
Sour cream
Taco sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Copycat Taco Bell Chalupa Supreme

Directions

Prepare the Dough
- Heat about 2 inches of canola oil in a large pot over medium heat.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- Stir in the warm milk and melted butter until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about a minute until smooth but slightly tacky.
Shape the Dough
- Divide the dough into 8 equal pieces. Roll each piece into a ball.
- Use a rolling pin to roll each ball into a circle about 6 inches wide and 1/8 inch thick.
- Gently shake off any excess flour.
Fry the Shells
- Carefully place the rolled dough into the heated oil, frying one shell at a time.
- Let the dough cook for about 5 seconds on each side.
- Once partially cooked, use tongs to gently fold the dough into a “boat” shape, holding it for about 1-2 minutes on one side, then flip and cook for another 1-2 minutes until golden brown and crispy.
Drain and Shape
- Remove the cooked chalupa shells from the oil and let the excess oil drain off.
- To shape the shell, hang it over a wooden spoon placed in the center of a medium bowl to help it hold its shape as you cook the next shell.
- Transfer to a paper towel-lined plate and continue frying the remaining shells.
Assemble the Chalupas
- Once all shells are cooked, fill each chalupa with taco meat, shredded lettuce, shredded cheese, sour cream, and taco sauce.
- Serve immediately and enjoy!

Servings and Timing

Servings: 8 chalupa shells
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegetarian Option: Replace the taco meat with a plant-based protein or beans for a vegetarian version.
Spicy Twist: Add some sliced jalapeños or hot sauce to kick up the heat.
Different Toppings: Customize your chalupas with your favorite toppings like diced tomatoes, olives, or shredded lettuce.

Storage

If you have leftover shells, store them in an airtight container at room temperature for up to 2 days. For the filling, store taco meat and toppings separately in the fridge for up to 3 days.

FAQs

1. Can I use store-bought taco shells instead?

While this recipe calls for homemade fried dough, you can use store-bought taco shells if you’re short on time. The homemade shells add an extra crunch and flavor, though!

2. How can I make the dough less sticky?

If the dough is too sticky, add a little extra flour, but be careful not to add too much, as it can affect the texture of the shell.

3. Can I prepare the chalupa shells ahead of time?

Yes, you can fry the shells ahead of time and store them in an airtight container. Reheat them in the oven at 350°F (175°C) for a few minutes to restore the crispness.

4. Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture of the shells may vary slightly.

5. What can I use instead of taco meat?

You can substitute taco meat with ground chicken, turkey, or even a vegetarian filling like black beans or lentils for a healthy alternative.

6. Can I make these in the oven instead of frying?

Yes, you can bake the dough at 400°F (200°C) for about 8–10 minutes, but the result won’t be as crispy as frying.

7. How do I store leftover taco meat?

Store taco meat in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.

8. Can I use other fillings?

Feel free to get creative with your fillings! You can add guacamole, diced avocado, or salsa for extra flavor.

9. Can I make the dough ahead of time?

Yes, you can make the dough the day before and refrigerate it. Just allow it to come to room temperature before shaping and frying.

10. How do I make the chalupa shells crispy without frying?

For a healthier option, you can bake the dough in the shape of shells in a preheated oven at 375°F (190°C) for about 10-12 minutes until golden brown and crispy.

Conclusion

These Copycat Taco Bell Chalupas are a fun, homemade take on a fast-food favorite. With crispy, fresh shells and a variety of delicious toppings, they’re perfect for family dinners or Taco Night! Easy to make and full of flavor, this recipe will quickly become a go-to for your weeknight meals. Enjoy!