Taco Bell Chalupa
A crisp, chewy chalupa shell filled with seasoned beef, sour cream, lettuce, cheese and tomatoes.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil (for deep frying)
Mix together dry ingredients. Cut in shortening and then add milk. Shape dough into a long cylinder and cut into 8 equal parts. Use flour to work the pieces into 6-inch tortillas. Fry in oil until golden brown. Top with taco fixings.
Taco Bell Chalupa Shells
2 1/2 cups unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil for deep fat frying
To make the chalupa shell, sift together the flour, baking powder, and salt. Cut in shortening and add milk. Shape dough into a long cylinder and divide equally into 6 balls. Pat each ball out into a circle 5-inches in diameter (make the circles thinner in the middle so there will be a depression to hold the toppings).
Fry each disc in hot oil until puffed and golden on both sides (turn once). Drain on absorbent paper towels.
Pile your choice of ground beef, tomatoes, lettuce, onions, peppers, and cheese. Accompany, if desired, with salsa, sliced black olives, sour cream, or guacamole.
Makes 6 very large tacos.
Taco Bell Chalupa Supreme
1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil (for deep-frying)
Sour cream
Shredded lettuce
Shredded Cheddar/jack cheese
Diced tomatoes
Mix dried onion with water in a small bowl and let stand for five minutes.
Combine ground beef, flour, chili powder, paprika and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste.
Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
A crisp, chewy chalupa shell filled with seasoned beef, sour cream, lettuce, cheese and tomatoes.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil (for deep frying)
Mix together dry ingredients. Cut in shortening and then add milk. Shape dough into a long cylinder and cut into 8 equal parts. Use flour to work the pieces into 6-inch tortillas. Fry in oil until golden brown. Top with taco fixings.
Taco Bell Chalupa Shells
2 1/2 cups unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil for deep fat frying
To make the chalupa shell, sift together the flour, baking powder, and salt. Cut in shortening and add milk. Shape dough into a long cylinder and divide equally into 6 balls. Pat each ball out into a circle 5-inches in diameter (make the circles thinner in the middle so there will be a depression to hold the toppings).
Fry each disc in hot oil until puffed and golden on both sides (turn once). Drain on absorbent paper towels.
Pile your choice of ground beef, tomatoes, lettuce, onions, peppers, and cheese. Accompany, if desired, with salsa, sliced black olives, sour cream, or guacamole.
Makes 6 very large tacos.
Taco Bell Chalupa Supreme
1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil (for deep-frying)
Sour cream
Shredded lettuce
Shredded Cheddar/jack cheese
Diced tomatoes
Mix dried onion with water in a small bowl and let stand for five minutes.
Combine ground beef, flour, chili powder, paprika and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste.
Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
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