Homemade Chalupas with Seasoned Ground Beef and Fresh Toppings Recipe

Introduction

Chalupas are a delicious Mexican-inspired dish featuring crispy fried dough shells filled with seasoned ground beef and fresh toppings. Perfect for a fun family meal, they offer a great balance of textures and flavors that everyone will love.

Ingredients

• 3 cups self-rising flour
• 2 tablespoons vegetable shortening (like Crisco)
• 1 1/2 cups milk
• 1 cup oil (for frying)
• 2 pounds lean ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 1/2 cup diced white onion
• 2 cups shredded lettuce
• 1 cup diced plum tomatoes
• 3/4 cup sharp cheddar cheese, shredded

Instructions

1. Step 1: Heat the oil in a deep skillet or Dutch oven to a depth of about 1 inch (2.5 cm). The oil is ready when a small piece of dough sizzles immediately upon contact.
2. Step 2: In a large bowl, combine the self-rising flour and vegetable shortening. Mix together until the mixture resembles fine meal. A food processor may be used for this step.
3. Step 3: Gradually add the milk, using enough to form a soft, pliable, slightly sticky dough. If too sticky, add a teaspoon or two of flour. Form the dough into a ball, cover, and let rest for about 10 minutes.
4. Step 4: Divide the dough into 8 equal portions by flattening slightly and cutting into wedges like a pie.
5. Step 5: Shape each wedge into a ball and roll out on a floured surface into a thin circle about 1/8 inch (0.7 cm) thick.
6. Step 6: Carefully place each rolled dough piece into the hot oil. Fry for about 30 seconds, then flip. Using tongs, lift one end and fold over to form a shell shape. Fry each side of the shell for an additional 30 seconds or until golden brown. For disk-style chalupas, fry each side for 30 seconds without folding. Drain on paper towels and set aside.
7. Step 7: Brown the ground beef in a large skillet, breaking it up and draining excess fat once cooked. Stir in garlic powder, onion powder, chili powder, paprika, salt, pepper, and cumin until well combined.
8. Step 8: Divide the seasoned meat among the chalupa shells or disks. Top evenly with diced onion, shredded lettuce, diced tomatoes, and shredded cheddar cheese.

Tips & Variations

• Use fresh lime juice squeezed over the chalupas before serving for a bright, tangy flavor.
• Swap ground beef for shredded chicken or black beans for a different protein option.
• Make the dough ahead and refrigerate for up to 24 hours to save time on cooking day.
• Add a few dashes of hot sauce or jalapeños to the filling for extra heat.

Storage

Store any leftover chalupas in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven or skillet to help maintain crispness. Fried shells can become soggy if microwaved, so avoid microwave reheating when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chalupas without frying?

Yes, you can bake the dough shells at 400°F (200°C) until golden and crisp as a healthier alternative, but frying provides the traditional texture and flavor.

What can I use if I don’t have self-rising flour?

You can make your own by mixing 3 cups all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt. This will mimic self-rising flour for the dough.

Homemade Chalupas with Seasoned Ground Beef and Fresh Toppings Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

Delicious homemade chalupas featuring crispy fried dough shells filled with seasoned ground beef, topped with fresh lettuce, tomatoes, and sharp cheddar cheese. This recipe combines the perfect balance of crunchy and savory flavors for an authentic Mexican-inspired meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 chalupas 1x
• Category: Mexican Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dough

• 3 cups self-rising flour
• 2 tablespoons vegetable shortening (like Crisco)
• 1 1/2 cups milk (may not use all)
• 1 cup oil (for frying)

Filling

• 2 lbs lean ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/2 cup diced white onion

Toppings

• 2 cups shredded lettuce
• 1 cup diced plum tomatoes
• 3/4 cup sharp cheddar cheese, shredded

Instructions

1. Prepare the oil: Heat oil in a deep skillet or Dutch oven until it reaches a depth of about 1 inch. Check the temperature by dropping a small piece of dough in; it should immediately sizzle.
2. Make the dough: In a large bowl, combine self-rising flour and vegetable shortening. Mix until the texture resembles fine meal, using a food processor if preferred. Gradually add milk and stir until a soft, pliable, slightly sticky dough forms. Add a little more flour if the dough is too sticky. Form into a ball, cover, and let rest for 10 minutes.
3. Divide and roll dough: Cut the dough into 8 equal portions by flattening slightly and slicing like a pie. Roll each portion into a ball, then on a floured surface roll into a thin circle approximately 1/8 inch thick.
4. Fry the shells: Carefully place each rolled dough circle into the hot oil. Fry one side for 30 seconds, then flip. Using tongs, fold the dough over to form a shell and fry each side for 30 seconds or until golden brown. Alternatively, leave as flat disks and fry both sides for 30 seconds each. Drain on paper towels and set aside.
5. Brown the meat: In a large skillet, brown the lean ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
6. Season the beef: Add garlic powder, onion powder, chili powder, paprika, salt, pepper, and cumin to the browned beef. Stir well to combine all the spices.
7. Assemble the chalupas: Divide the meat mixture evenly among the 8 fried shells or disks. Top each with shredded lettuce, diced tomatoes, and sharp cheddar cheese.
8. Serve: Serve immediately to enjoy the chalupas while the shells are crispy and the toppings fresh.

Notes

• If the dough is too sticky, add flour a teaspoon at a time until manageable.
• You can shape the shells by folding the dough in hot oil; see demonstration at 5:13 in the linked video.
• Use lean ground beef to reduce grease in the filling.
• Cooking times may vary slightly depending on oil temperature and stove.
• To keep chili powder mild or spicy, adjust quantity or type according to preference.

Keywords: chalupas, Mexican chalupas recipe, fried dough Mexican dish, seasoned ground beef chalupas, homemade chalupas