Homemade Chalupas

Shake up taco night by making homemade Chalupa shells a.k.a. "fry bread" to replace your shells and tortillas! Made with just 3 ingredients, fry bread is easy to make — it's soft and pillowy on the inside with a lightly crisp outside.

Course Dinner

Cuisine American, Mexican

Recipe Type Beef, Cinco de Mayo, Garden Harvest, Kid-Friendly, Served Hot, Spring Dinner, Tacos

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 619kcal

Author Angela G.

Equipment

skillet

Ingredients

Fry Bread

1 cup self-rising flour
½ teaspoon salt
½ cup water or milk
3-4 tablespoon cooking oil for frying

Taco Filling

1 lb ground beef
1 onion, diced
1 oz taco seasoning
16 oz can refried beans

Toppings

Mexican cheese, shredded lettuce, diced tomato, salsa, scallions, sour cream

Instructions

Make fry bread. Add self-rising flour, salt, and warm milk (or water) in a large bowl and stir just until combined.
Separate dough into 4 equal parts. Flatten out each ball of dough into discs.
In a large skillet over medium high heat, heat up ¼" of oil. Oil is ready when a drop of water sizzles.
Place discs into the hot oil for 30 seconds to 1 minute until light golden on one side. Flip over and brown the other side.
Remove the bread from skillet and place on a paper towel lined plate.
Make taco filling. In a medium skillet, brown ground beef with the onions.
Once browned, drain off excess grease and add taco seasoning along with any water the packet calls for.
Warm up refried beans either in the microwave or on the stove.
Assemble fry bread tacos. Take each fry bread and add a layer of refried beans; next a good amount of seasoned taco meat mixture.
Add toppings. Top with cheese, lettuce, sour cream, tomatoes, and any other toppings you like.

Notes

If you don't have self-rising flour, you can add 1 tablespoon of baking powder to all purpose or bread flour.

Nutrition