Taco Bell Chalupa copycat
photo by anniesnomsblog
- Ready In:
Taco Bell Chalupa bread Indian fry bread
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon vegetable shortening
- 1 cup milk
- oil (for deep frying)
Taco Bell Chalupa Supreme filling
- 1 lb ground beef
- 1⁄4 cup flour
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon dried onion flakes
- 1⁄2 cup water
- oil, for deep-frying
- sour cream
- shredded lettuce
- shredded cheddar cheese or monterey jack cheese
- diced tomato
- To make Indian Fry Bread Mix dry ingredients together.
- Cut in shortening; then add milk.
- Shape dough into a long cylinder; cut into 8 equal parts.
- Flour hands, then work the pieces into 6" tortillas.
- Fry in oil until golden brown.
- To Make filling 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.
- Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
- Top with hot sauce or salsa if desired.
Questions & Replies
This review is for the fried bread only. I have made this about 7 times. The bread was a hit with my family. I rolled the dough very thin and they still swelled too thick when fried. I found if I poked the dough with a fork (like when you tenderize meat), it takes the air bubbles out of the bread and you get a more uniform bread. Also, I found using a kabob stick to stab the bread and flip it like a donut makes less of a mess than spatulas, tongs, etc.
This review is for the fry bread, for the filling I just made my standard easy chicken taco filling (includes cumin, garlic, taco seasoning, a little cream cheese, and lime juice). The bread can be made easily in a bowl with a fork, no heavy duty mixing required. I cut the bread into six pieces instead of eight and rolled it out super thin on a silicone mat. It will shrink and puff in the pan. I didn't like how the first piece tasted saturated with oil so I poured the oil out and then lightly brushed the pan with a silicone brush dipped in oil (paper towel would work too). I cooked each side about 90-120 seconds on medium heat, just keep an eye on it. The bread puffed up beautifully and tasted more like a Taco Bell gordita. The end result was amazing! I saved the leftovers in the fridge and the bread tasted just as good reheated in the microwave the next day, it was still soft, fluffy, and pliable.
RECIPE SUBMITTED BY
I am the wife of a submariner!! My husband just finished serving on a Trident Nuclear Submarine for the past five years! We are just starting a 3 year shore duty tour and loving it. We are so happy to be a family we have four kids under the age of 8. They are the whole entire world to me! My all time favorite cookbook would have to be the Cake mix doctor. I love to bake.