Copycat Taco Bell Chalupa Supreme Recipe

I whip up my Copycat Taco Bell Chalupa Supreme using homemade chalupa shells made with all-purpose flour and sour cream. The beef filling with taco seasoning and lean ground beef harmonizes beautifully with shredded lettuce, diced tomatoes, and cheddar cheese. This creative take on a classic will captivate your appetite.

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I gotta tell you about my recent experiment with the Copycat Taco Bell Chalupa Supreme recipe that i just had to share. I started by preparing the chalupa shells with 1 1/2 cups of all-purpose flour mixed with sour cream and warm water, then fried them in vegetable oil till they got that perfect crisp while remaining soft inside.

For the beef filling, I browned 1 lb of ground beef and mixed in a packet of taco seasoning with a bit of water to lock in that signature flavor. I topped it off with shredded lettuce, diced tomatoes and shredded cheddar cheese along with a final dollop of sour cream.

This is easily one of the best taco meat recipes I’ve ever made and reminds me of those authentic mexican dishes that many crave. It’s a fun twist on classic Taco Bell recipes that makes me want to experiment even more with homemade copycat recipes.

Why I Like this Recipe

1. I love how crunchy and satisfying the fried chalupa shells turn out; they give me that awesome texture contrast when I bite into it.
2. I really dig how simple the recipe is—the ingredients are ones I usually have in my kitchen and its super easy to throw together.
3. I like the mix of spicy beef with fresh toppings; it makes every bite exciting without being too overwhelming.
4. I appreciate that I can tweak the recipe a bit, like adding extra sour cream or more lettuce, to suit my own taste.

This is my copycat Taco Bell Chalupa Supreme recipe—it’s pretty chill and easy to follow, even if I’m not a master chef:

For the Chalupa Shells:
• In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup warm water, 1/4 cup sour cream, and 1 teaspoon salt until a dough forms. I usually knead it a bit so its smooth, then let it rest for about 10 minutes.
• I divide the dough into small balls and roll each one out into thin rounds.
• Then, I heat a good amount of vegetable oil in a deep pan over medium-high heat until it’s really hot.
• Fry each round till they start puffing up and turn a nice golden brown. I take them out with a slotted spoon and let them drain on paper towels.

For the Beef Filling:
• I cook 1 lb ground beef in another pan over medium heat. I make sure to break it up as it cooks until it’s well browned.
• Then I stir in 1 packet taco seasoning mix and 1/3 cup water, letting it simmer until the sauce thickens a bit, stirring sometimes.

For the Toppings:
• I get 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/2 cup shredded cheddar cheese, and 1/3 cup sour cream ready.
• When the chalupa shells are warm enough, I fill them with the seasoned beef and top it with the lettuce, tomatoes, and cheese.
• Finally, I drizzle sour cream on top or serve it on the side for dipping. Enjoying it right away makes all the difference!

I know this recipe isn’t perfect every time, but that’s what makes it fun and personal. Enjoy cooking it just the way you like!

Ingredients

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All-purpose flour: Gives carbs for energy and helps form a crispy, golden shell.
Sour cream: Adds tangy moisture and a slight creaminess even though it can be heavy.
Ground beef: Provides protein and rich flavor though sometimes a bit fatty in each bite.
Taco seasoning: A blend that spices up the meat with herbs and a pinch of salt.
Lettuce: Offers fresh crunch and fiber, plus vitamins to keep things a bit healthy.
Tomatoes: Brings vitamin C and a subtle sweetness that nicely balances every flavor.
Cheddar cheese: Melts into a creamy, salty topping that adds a rich taste overall.

Ingredient Quantities

For the Chalupa Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sour cream
- 1 teaspoon salt
- Vegetable oil for frying

For the Beef Filling:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/3 cup water

For the Toppings:
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/3 cup sour cream

How to Make this

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1. In a bowl, mix together the flour, warm water, sour cream, and salt to form a dough. Knead it a bit until it comes together smooth, then let it rest for about 10 minutes.

2. Divide the dough into small balls and roll them out into thin rounds.

3. Heat up a good amount of vegetable oil in a deep frying pan over medium-high heat until it’s really hot.

4. Fry each dough round until they start to puff up and turn a golden brown color. Remove them with a slotted spoon and place on paper towels to drain.

5. In another pan over medium heat, cook the ground beef until it’s well browned; make sure to break it apart as it cooks.

6. Stir in the taco seasoning and water to the beef and let it simmer until the sauce thickens a bit, stirring occasionally.

7. Take your fried shells and if needed, warm them up a little so they’re ready to be filled.

8. Spoon a generous amount of the seasoned beef onto each shell.

9. Top the beef with shredded lettuce, diced tomatoes, and shredded cheddar cheese.

10. Finally, add sour cream over the top or on the side for dipping, and serve immediately for that real chalupa supreme experience. Enjoy!

Equipment Needed

1. One large bowl for mixing the dough
2. Measuring cups and spoons to get all the ingredients right
3. A rolling pin to flatten the dough into rounds
4. A deep frying pan for frying the shells
5. A slotted spoon to take out the shells from the oil
6. Paper towels to let the excess oil drain
7. A second pan, like a skillet, to cook and brown the ground beef
8. A spatula for stirring the beef and taco sauce
9. A knife and cutting board if you need to chop any fresh toppings like tomatoes or lettuce

FAQ

Q: Can i bake the chalupa shells instead of frying them?

A: Yes, you can bake them in a preheated oven at 375°F for about 12-15 minutes. They might not be exactly like the fried ones, but they're still pretty good.

Q: What if i don't have sour cream?

A: You can use plain Greek yogurt as a substitute. It has a similar tangy flavor, so it'll work fine in both the dough and the toppings.

Q: Can i use ground turkey or chicken instead of ground beef?

A: Absolutely. Just cook the turkey or chicken with the taco seasoning and water as you would with beef. It gives a nice lighter twist on the classic recipe.

Q: How do i store any leftovers?

A: Put the chalupa shells and filling in separate airtight containers and keep them in the fridge for up to 2 days. Reheat the filling on the stove and enjoy!

Q: Can i make my own taco seasoning?

A: Sure, mix chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper to taste. It's an easy way to get that classic flavor if you don't have a packet on hand.

Copycat Taco Bell Chalupa Supreme Recipe Substitutions and Variations

Instead of all-purpose flour, you can try using whole wheat flour or a gluten-free blend if you’re looking for a healthier or allergy-friendly option.
If you dont have sour cream for the shells, you can substitute it with plain Greek yogurt which gives a similar tangy flavor.
For the beef filling, you might make your own taco seasoning mix by combining ingredients like chili powder, paprika, garlic powder and cumin instead of using the packet.
If ground beef isn’t available, you can swap it with ground turkey which will still give you that hearty texture.

Pro Tips

1. Make sure your oil is really hot before you start frying the dough rounds. If it’s not hot enough, your shells wont puff up like they should, so use a thermometer or test by dropping a little bit of dough in—if it sizzles immediately, you’re good to go.

2. When mixing your dough, if it ends up too sticky, try adding a teensy bit more flour. On the flip side, if it feels too dry, a few extra drops of water will help. It can be a little trial and error every time, so don’t stress if it isn’t perfect on your first try.

3. While browning the beef, break it apart really well as it cooks. This makes sure you get all the flavor evenly distributed, plus it helps the taco seasoning mix in smoother with the meat and water—so you end up with a nice, thick sauce.

4. If your fried shells get a bit too cool before serving, warming them up just a smidge in the oven or microwave will bring back that delightful crunch and softness. This way, your chalupas will taste fresh even if you made them a few minutes ahead.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. One large bowl for mixing the dough
2. Measuring cups and spoons to get all the ingredients right
3. A rolling pin to flatten the dough into rounds
4. A deep frying pan for frying the shells
5. A slotted spoon to take out the shells from the oil
6. Paper towels to let the excess oil drain
7. A second pan, like a skillet, to cook and brown the ground beef
8. A spatula for stirring the beef and taco sauce
9. A knife and cutting board if you need to chop any fresh toppings like tomatoes or lettuce

Ingredients

For the Chalupa Shells:
1 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup sour cream
1 teaspoon salt
Vegetable oil for frying
For the Beef Filling:
1 lb ground beef
1 packet taco seasoning mix
1/3 cup water
For the Toppings:
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/3 cup sour cream

Directions

In a bowl, mix together the flour, warm water, sour cream, and salt to form a dough. Knead it a bit until it comes together smooth, then let it rest for about 10 minutes.
Divide the dough into small balls and roll them out into thin rounds.
Heat up a good amount of vegetable oil in a deep frying pan over medium-high heat until it's really hot.
Fry each dough round until they start to puff up and turn a golden brown color. Remove them with a slotted spoon and place on paper towels to drain.
In another pan over medium heat, cook the ground beef until it’s well browned; make sure to break it apart as it cooks.
Stir in the taco seasoning and water to the beef and let it simmer until the sauce thickens a bit, stirring occasionally.
Take your fried shells and if needed, warm them up a little so they’re ready to be filled.
Spoon a generous amount of the seasoned beef onto each shell.
Top the beef with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Finally, add sour cream over the top or on the side for dipping, and serve immediately for that real chalupa supreme experience. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.