Homemade Chalupas with Seasoned Ground Beef and Fresh Toppings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Brown the meat: In a large skillet, brown the lean ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
- 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.
- 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.
- 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
