Easy Homemade Taco Bell Chalupa Recipe

These homemade chalupas are everything you love about the Taco Bell favorite, made fresh at home. The shells fry up golden and fluffy, creating the perfect base for your favorite taco fillings. Easy to make, comforting, and incredibly satisfying.

Course dinner

Cuisine American

Keyword Homemade Taco Bell Chalupa

Prep Time 20

Cook Time 6

Total Time 26

Servings servings

Calories 275kcal

Author Ioana

Ingredients

3 cups All-purpose Flour
1 ½ tbsp baking powder
1 tsp salt or to taste
2 tbsp butter melted and slightly cooled
1 ¼ cup milk
Oil for frying vegetable, canola, or sunflower oil

US Customary - Metric

Instructions

Prepare the Dough. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the melted butter and milk. Mix until a soft dough forms.
Knead the dough in the bowl or on a lightly floured surface for 2 to 3 minutes, until smooth and elastic.
Rest the Dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes. This allows the gluten to relax and makes the dough easier to handle.
Divide and Shape. Divide the dough into 8 smaller, golf ball-sized portions.
On a floured surface, roll each portion into a flat, round shape, about 1/8 to 1/4 inch thick.
Cook the Chalupas. Heat oil in a deep skillet over medium-high heat. Fry one dough round at a time until puffed and lightly golden, about 1 minute per side.
Carefully place each rolled dough into the hot oil. Fry until they puff up, flipping them halfway through. This should take about 1 minute per side or until lightly golden.
Fold each chalupa in half using kitchen tongs and continue frying until both sides are golden brown. This should take an additional 2-3 minutes.
Drain and Cool. Once the chalupas are golden brown on both sides, remove them from the oil, and place them on a plate lined with paper towels to absorb excess oil.
Serve warm and fill with your favorite toppings.

Notes

Chalupas are best filled just before serving to keep them crispy.
Store cooled shells in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) for best texture.

Nutrition