As a food blogger I recreated the Chalupa Supreme at home and stumbled on one surprising pantry ingredient plus a simple technique that make the result uncannily close to the original.
I can’t stop thinking about Copycat Taco Bell Chalupa Supreme. I wanted that crunchy yet pillowy bite that pulls you in, so I chased the flavors until it felt familiar but with a few surprises.
I threw in seasoned lean ground beef and generous shredded cheddar cheese because those two things make the whole thing sing, messy and totally worth it. This is my guilty Copycat Recipes experiment, full of half right guesses, a few happy accidents, and way too many late night taste tests.
If you like fast food thrill rides, stick around I might’ve actually made something better.
Ingredients
- Flour: Mostly carbs, builds chalupa shell, low fiber, not very nutrient dense
- Shortening or lard: Adds flakiness and crisp, mostly saturated fat, flavor boost
- Vegetable oil for frying: High heat stable, lots of calories, makes shell crunchy and greasy
- Ground beef: Good protein, can be lean, adds iron and savory flavor, can be fatty
- Taco seasoning: Brings salt and spice, lots of sodium if prepackaged
- Lettuce: Adds crunch, hydration, little calories, some fiber and vitamins
- Tomatoes: Juicy, give brightness and vitamin C, slight acidity cuts richness
- Cheddar cheese: Melty fat and protein, adds salt and sharp flavor, high calorie
- Sour cream: Cool tang, adds creaminess, mostly fat, moderate calories, pairs well
Ingredient Quantities
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening or lard
- 3/4 cup warm water, plus a splash if needed
- 2 tablespoons vegetable oil for dough optional
- about 2 quarts vegetable oil for frying
- 1 pound lean ground beef
- 1 packet taco seasoning mix about 1 ounce or use the homemade spices below
- 1/4 cup water for cooking beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 2 cups shredded iceberg lettuce
- 1 cup diced fresh tomatoes about 2 medium
- 1 cup shredded cheddar cheese or Mexican blend
- 1/2 cup sour cream
- optional sliced pickled jalapenos or hot sauce to taste
How to Make this
1. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar and 1 teaspoon salt. Cut in 2 tablespoons vegetable shortening or lard with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in 3/4 cup warm water and 2 tablespoons vegetable oil if using, add a splash more water only if the dough feels too dry. Knead briefly until smooth, cover and let rest 15 to 20 minutes.
2. While the dough rests brown 1 pound lean ground beef in a skillet over medium high heat, breaking it up as it cooks. Drain excess fat if there’s a lot. Add either 1 packet taco seasoning (about 1 ounce) plus 1/4 cup water or use the homemade mix: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon dried oregano with 1/4 cup water. Stir, simmer until the sauce thickens, about 3 to 5 minutes, then keep warm.
3. Divide the rested dough into 6 equal pieces for large chalupas or 8 for smaller ones. Roll each piece into a ball then flatten with a rolling pin into a 6 to 7 inch oval about 1/8 to 1/4 inch thick, dusting lightly with flour so it doesn’t stick.
4. Heat about 2 quarts vegetable oil in a heavy pot or deep fryer to 350 to 375 degrees F. If you don’t have a thermometer drop a small scrap of dough in the oil; it should sizzle and float up quickly. Don’t overcrowd the oil.
5. Fry each dough oval one at a time, slipping it carefully into the hot oil. Fry until golden and puffed, about 45 seconds to 1 minute per side, flipping once with tongs or a slotted spoon. If you want the classic chalupa boat shape, right after frying drape the hot shell over the back of a wooden spoon or the edge of a low bowl and hold for a few seconds so it sets in that shape.
6. Drain fried shells on paper towels and keep warm in a low 200 degree F oven while you finish the batch so they stay crispy.
7. To assemble spread a little of the 1/2 cup sour cream inside each warm shell, spoon in the seasoned beef, then top with shredded iceberg lettuce (divide 2 cups), diced fresh tomatoes (divide 1 cup), and shredded cheddar or Mexican blend cheese (divide 1 cup). Add sliced pickled jalapenos or a few dashes of hot sauce if you like it spicy.
8. Serve immediately so the shell is crisp and the fillings stay fresh. Chalupas get soggy fast, so eat right away.
9. Quick tips: using lard or shortening in the dough gives a flakier, richer shell; keep oil temp steady or shells will soak up grease; don’t overcrowd the fryer; if a shell gets a little greasy blot with paper towel and reheat in a hot oven for a minute to crisp up again.
Equipment Needed
1. Large mixing bowl for the dough and mixing
2. Whisk (for dry ingredients) and measuring spoons/cups
3. Pastry cutter or fork (to cut in shortening)
4. Rolling pin and a lightly floured work surface
5. Heavy skillet for browning the beef
6. Heavy pot or deep fryer plus a frying thermometer (to hold 350–375 F)
7. Long tongs and a slotted spoon for flipping and removing shells
8. Wooden spoon or the edge of a low bowl (to shape hot shells)
9. Baking sheet lined with paper towels and an oven set to 200 F to keep shells warm
10. Cutting board and chef knife for lettuce, tomatoes and jalapenos
FAQ
Copycat Taco Bell Chalupa Supreme Recipe Substitutions and Variations
- All purpose flour: Whole wheat pastry flour works 1:1 for a nuttier, slightly denser shell; or use a 1:1 gluten free all purpose blend plus 1/4 to 1/2 tsp xanthan gum per cup to help bind; for a corn-style chalupa try masa harina (will be a different, grittier texture).
- Vegetable shortening or lard: Cold butter (use same weight) gives great flavor but shells brown faster; solid coconut oil (refined for neutral taste) can substitute; or just use vegetable oil in the dough 1:1, but it won’t be as flaky.
- Lean ground beef: Swap with ground turkey or chicken 1:1 (add a tablespoon oil if too lean); or use plant-based crumbles or seasoned cooked lentils/black beans for a vegetarian filling — cook with the taco spices the same way.
- Sour cream: Plain Greek yogurt is the easiest 1:1 swap (tangier and thicker); Mexican crema or crème fraîche give a richer, smoother finish; or use mashed avocado/guacamole for a creamy, different-flavored topping.
Pro Tips
– Get the dough feel right, not the exact measure. It should be soft and slightly tacky but not sticky, add just a splash more water if it seems dry. Cut the shortening/lard in cold and dont overwork the dough or youll end up with tough shells, let it rest covered so the gluten relaxes.
– Keep oil temp steady, thats the single biggest trick. Use a thermometer if you got one, otherwise drop a tiny scrap of dough to test, dont overcrowd the pot and flip only once when the shell is puffed and golden or it will absorb grease.
– Shape while the shell is hot, not later. Right after frying drape it over the back of a wooden spoon or edge of a bowl and hold a few seconds so it sets; if it cools and flops you can reheat briefly in hot oil or oven to firm it up again.
– Build and store to protect crispness. Spread a thin layer of sour cream or cheese inside as a moisture barrier, put lettuce and tomato last, and keep finished shells on a wire rack in a low oven so they stay crisp—dont stack them or theyll steam.
Copycat Taco Bell Chalupa Supreme Recipe
As a food blogger I recreated the Chalupa Supreme at home and stumbled on one surprising pantry ingredient plus a simple technique that make the result uncannily close to the original.
8
servings
493
kcal
Equipment: 1. Large mixing bowl for the dough and mixing
2. Whisk (for dry ingredients) and measuring spoons/cups
3. Pastry cutter or fork (to cut in shortening)
4. Rolling pin and a lightly floured work surface
5. Heavy skillet for browning the beef
6. Heavy pot or deep fryer plus a frying thermometer (to hold 350–375 F)
7. Long tongs and a slotted spoon for flipping and removing shells
8. Wooden spoon or the edge of a low bowl (to shape hot shells)
9. Baking sheet lined with paper towels and an oven set to 200 F to keep shells warm
10. Cutting board and chef knife for lettuce, tomatoes and jalapenos
Ingredients
-
2 cups all purpose flour
-
2 teaspoons baking powder
-
1 teaspoon granulated sugar
-
1 teaspoon salt
-
2 tablespoons vegetable shortening or lard
-
3/4 cup warm water, plus a splash if needed
-
2 tablespoons vegetable oil for dough optional
-
about 2 quarts vegetable oil for frying
-
1 pound lean ground beef
-
1 packet taco seasoning mix about 1 ounce or use the homemade spices below
-
1/4 cup water for cooking beef
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1 teaspoon paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon dried oregano
-
2 cups shredded iceberg lettuce
-
1 cup diced fresh tomatoes about 2 medium
-
1 cup shredded cheddar cheese or Mexican blend
-
1/2 cup sour cream
-
optional sliced pickled jalapenos or hot sauce to taste
Directions
- In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar and 1 teaspoon salt. Cut in 2 tablespoons vegetable shortening or lard with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in 3/4 cup warm water and 2 tablespoons vegetable oil if using, add a splash more water only if the dough feels too dry. Knead briefly until smooth, cover and let rest 15 to 20 minutes.
- While the dough rests brown 1 pound lean ground beef in a skillet over medium high heat, breaking it up as it cooks. Drain excess fat if there's a lot. Add either 1 packet taco seasoning (about 1 ounce) plus 1/4 cup water or use the homemade mix: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon dried oregano with 1/4 cup water. Stir, simmer until the sauce thickens, about 3 to 5 minutes, then keep warm.
- Divide the rested dough into 6 equal pieces for large chalupas or 8 for smaller ones. Roll each piece into a ball then flatten with a rolling pin into a 6 to 7 inch oval about 1/8 to 1/4 inch thick, dusting lightly with flour so it doesn't stick.
- Heat about 2 quarts vegetable oil in a heavy pot or deep fryer to 350 to 375 degrees F. If you don't have a thermometer drop a small scrap of dough in the oil; it should sizzle and float up quickly. Don't overcrowd the oil.
- Fry each dough oval one at a time, slipping it carefully into the hot oil. Fry until golden and puffed, about 45 seconds to 1 minute per side, flipping once with tongs or a slotted spoon. If you want the classic chalupa boat shape, right after frying drape the hot shell over the back of a wooden spoon or the edge of a low bowl and hold for a few seconds so it sets in that shape.
- Drain fried shells on paper towels and keep warm in a low 200 degree F oven while you finish the batch so they stay crispy.
- To assemble spread a little of the 1/2 cup sour cream inside each warm shell, spoon in the seasoned beef, then top with shredded iceberg lettuce (divide 2 cups), diced fresh tomatoes (divide 1 cup), and shredded cheddar or Mexican blend cheese (divide 1 cup). Add sliced pickled jalapenos or a few dashes of hot sauce if you like it spicy.
- Serve immediately so the shell is crisp and the fillings stay fresh. Chalupas get soggy fast, so eat right away.
- Quick tips: using lard or shortening in the dough gives a flakier, richer shell; keep oil temp steady or shells will soak up grease; don't overcrowd the fryer; if a shell gets a little greasy blot with paper towel and reheat in a hot oven for a minute to crisp up again.
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.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 8
- Calories: 493kcal
- Fat: 35g
- Saturated Fat: 9g
- Trans Fat: 0.06g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 60mg
- Sodium: 570mg
- Potassium: 310mg
- Carbohydrates: 27g
- Fiber: 1.4g
- Sugar: 1.5g
- Protein: 21.5g
- Vitamin A: 250IU
- Vitamin C: 4.4mg
- Calcium: 103mg
- Iron: 2.8mg