These copycat Taco Bell Chalupa Supremes are incredibly easy to make and taste even more delicious than the restaurant version. Crispy and soft, these shells are a perfect mixture of textures. And best of all, you can stuff them with lots of different toppings so that everyone can make their own perfect chalupa without leaving the table.
It’s the perfect recipe to make to satisfy the family’s takeout cravings anytime!
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What is a Chalupa?
Chalupas are traditional fried, boat shaped bread from central and southern Mexico. The chalupa bread is then typically topped with cheese, salsa, and lettuce. Chalupas are thick and about the size of a flour or corn tortilla shell. They are crispy on the outside and soft on the inside.
Taco Bell serves chalupas as part of their regular menu. Their chalupa shells are often crispier than homemade and contain options for toppings such as tomatoes, refried beans, or even with our Copycat chipotle sofritas lettuce, cheese sauces, and sour cream.
Our homemade chalupas are a tasty alternative to Taco Bell’s famous recipe. Additionally, they are super easy to make, and you don’t even have to leave home to eat them.
Chalupa Recipe Ingredients
You’re going to need two sets of ingredients for the chalupas. First set is for the dough and chalupa shell itself. The second set is for topping the chalupas. Then, you can pick and choose what toppings you like, if you prefer, or serve fully loaded chalupas to your family.
For the dough, you’ll need:
- All-purpose flour
- Baking powder
- Salt (to taste)
- Oil – for the dough itself and enough to have about 2 inches of oil on the bottom of your skillet
- Milk
For the toppings, you’ll want the following ingredients on hand:
- Lettuce
- Cilantro
- Sour cream
- Refried beans or Chipotle Sofritas– you can get store bought or follow this easy Instant Pot recipe for homemade refried beans
- Guacamole
- Chopped black olives
- Cheese- tex mex blend or you could use a Mexican or cheddar cheese blend too
- Pico de Gallo
You can also add extra toppings too! If you love roasted veggies, feel free to add them as part of the chalupa.
How To Make Taco Bell Homemade Chalupa Supreme
To make the best tasting chalupa shells at home:
- First, start by making the dough. Mix the flour, baking powder, and salt together. When they are combined, mix in the 2 tablespoons of oil.
- Next, add in 3/4 a cup of milk and knead the dough. If the dough is tough and dry, add the remaining 1/4 cup of milk. If it is still too tough or dry, add a little water until you can knead the dough and it has a soft feel to it.
- Once the dough is ready, cut it into eight (8) equal parts. Then roll each into a ball using your hands.
- Now place them on a floured surface and roll them with a rolling pin until they are about 7 to 8 inches in diameter. Then punch a few holes in the dough with a fork to help air release from the dough.
- After that, heat about 2 inches of oil in a thick bottom skillet or pot over medium heat. When the oil is hot, carefully slide one disc into the oil.
- The disc will float a bit on top of the oil and puff up slightly. Once it does, use tongs to carefully flip the disc. Then immediately pinch up a side of the disc with tongs and gently fold it in half. It should look similar to a taco shell.
- Cook the first half for 30 seconds and then flip and cook the other half for another minute or until both sides are golden and crunchy.
- Next, repeat the same process with the remaining shells. Place the finished shells on paper towels to allow some extra oil to drain off.
- Finally, when all the shells are made, spread refried beans on top. Fill with desired toppings.
Pro tips and tricks
If you want to make the best chalupa shells possible, follow these tips and tricks. They will help ensure you get perfect results each time.
- If you prefer, you can keep the shells flat. Then just pile the toppings on top of the flat shell
- Don’t overwork the dough! It can become tough and chewy if you knead it for longer than it takes to bring it altogether.
- Don’t skip the baking powder, it is essential to allow it to rise and give you the soft texture on the inside.
- Serve when the chalupas are still warm.
- If you have self rising flour, you can use it. However you should take out the baking powder, salt, and regular flour
- Use only medium heat, too much hotter and they will burn.
- Only fry one at a time, they can over crowd the oil and not cook properly.
What is the difference between Chalupa and Indian Bread/Navajo Bread?
Chalupas and Navajo fried bread are very similar to each other. They have slight differences in ingredients and Navajo bread is served flat without folding. They are both fried and require very little effort to prepare and enjoy!
Is this recipe vegan?
This recipe uses milk, which makes it vegetarian but not vegan. If you like, you could try using a non-dairy milk that is not flavored or sweetened, such as soy or almond milk. However, we did not test it with these ingredients, so you may need to adjust the amount of milk you use.
Also, omit using cheese and sour cream as toppings to make it vegan.
Can I make it gluten free?
You could try using a gluten free, all-purpose flour. However, this will likely change the texture some and may require more or less liquid.
How to store Chalupa Shells?
You can easily store the shells in the fridge for about 5 to 7 days. Just store them in a airtight container or bag. When you are ready to serve them, place them in the oven at 200 degrees for about 5 minutes or until they are warmed through
Can I make the Chalupa Shell dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 1 week. Wrap it tightly in plastic wrap or place in a sealed bag or container. Then, let it to come up to room temperature before rolling out and frying.
What is the difference between a taco and a chalupa?
Chalupa has a fried shell that is delicious, fluffy and crispy. Taco is usually made with a cooked tortilla. Eventually Both of them are filled with toppings.
Is a chalupa hard or soft?
Chalupa is crisp on the outside and soft inside. Its puffier more “bread” like shell that when fried gets chewy, crispy, light, and airy.
How do you eat a chalupa?
Chalupa is usually topped with the following toppings, refried beans, guacamole, pica de Gallo , chopped lettuce , cheese , olives and sour cream or any other desired toppings. If you need it to be more filling, you can add your choice of protein
What to serve in or with a Chalupa?
We like to add refried beans, guacamole, pica de Gallo , chopped lettuce , cheese , olives and sour cream to our chalupas.
More Mexican inspired recipes
- Spicy Potato Soft Tacos
- Instant pot Rice and Beans
- Pinto Beans
- Copycat Chipotle Sofritas
- Spanish rice
- Sopa de fideo
- Refried beans
- Charro beans
- Tomatillo salsa Verde
- Vegan burrito bowl
- Tostada Recipe
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Chalupa Supreme Recipe (Taco Bell Copycat)
Crispy and soft, these shells are a perfect mixture of textures. And best of all, you can stuff them with lots of different toppings so that everyone can make their own perfect chalupa without leaving the table.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- Salt to taste
- 1 tbsp. oil
- 1 cup milk
- Oil for frying
- For Garnish
- chopped Lettuce
- chopped cilantro
- sour cream
- refried beans
- guacamole
- chopped black olives
- cheese tex mix blend
- Pico de Gallo
Instructions
Making Chalupa Dough
- First mix all the dry ingredients (flour, baking powder and salt) together.
- Then Add in oil and mix it in the dough.
- Knead the dough using milk. Add 3/4 cup milk at one go. Add the remaining 1/4 cup as required.
- If you need a little more liquid to knead the dough, you can use water.
- Keep kneading till it all comes together and dough feels soft
Making chalupa Shells or disc
- Cut it into 8 equal parts.
- Then roll each part between both palms to make a ball. Roll out each ball using a rolling pin into a 7-8 inch (diameter) disc.
- Punch some holes with fork. This will ensure that the chalupa does not puff a lot while frying.
- Oil should not be more than 2 inches deep. Heat oil over medium flame.
- When the oil is ready, slowly slide the rolled-out disc in the oil.
- The disc will rise up on the oil and will puff up slightly.
- With a pair of tongs, pick up the disc and flip it to the other side.
- Immediately, pinch up a side of the disc with tongs and gently fold it in half. Cook this half side for 30 seconds .
- Flip and cook the other half for another 1 minute till both sides are golden and crunchy.
Serving
- To serve chalupas place a piece of fried bread on a plate and top with
the refried beans, guacamole, pica de Gallo , chopped lettuce , cheese , olives and sour cream or any other desired toppings. - Eat and enjoy!
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 216Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 276mgCarbohydrates 24gFiber 3gSugar 1gProtein 7g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind. Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Come join us on our journey to have "The Belly Rule The Mind"
Dave P says
It sorta seems like you have never eaten a Taco Bell Chalupa. There is no cilantro, refried beans, guacamole, black olives, or pico de gallo (it is just diced tomatoes). That is 5 of the 8 toppings you listed for those keeping score.
Yours sounds better if you ditch the cilantro (tastes like soap to me), refried beans (save those for burritos), and guacamole (there is already sour cream). Saying only keep the black olives and sub the pico might have been easier. ;)
Dave P says
Oh, you forgot the ground beef. You can get them with refried beans, guacamole, pico, and other things, but those are considered add-ons. Steak and chicken are typically substitutions.
I love cooking since I can be creative, experiment, and make it my way, but I wouldn't call it a copycat unless it was true to the original. Happy cooking!! :)
sam says
can we skip milk and add water?
Soniya Saluja says
HI Sam , yes you can.
Gia says
When I ordered two chalupas at Taco Bell and paid nearly $15, I knew I needed to find a copycat recipe. I love SIMPLE this was and will save bundles :) any ideas on how this would do in an air fryer?
DEBBIE says
Just made these now ~!!!!!!!!
DEBBIE says
great recipe ~!!!!!!!!!!!! came out AWESOME ~!!!!!!!!! THANK YOU SOOOOOO MUCH ~!
Madhuchandra Paidimarri says
Refried beans brand please...
Soniya Saluja says
Hi Madhuri we gave used homemade refried beans ..you can find it on our site. If you want store bought Harris tetter has a vegetarian refried beans can.hope this helps
Jacki says
I am not used to making or using raw dough so this is probablyjust a me problem. I followed the instructions but when my dough was done it was so sticky I couldn't do anything with it. It just stuck to my hands. Any tips on how to combat that?
Soniya Saluja says
Hi Jackie, you could add 1/4 cup more flour and knead it to get the right consistency of the dough.
Kaitlin says
I made the chalupa dough using your recipe as a guideline tonight! It came out perfect. The measurements weren’t exact., so I would say the mearurements are forgiving if you’re a little off. I used unsweetened almond milk and avocado oil to add to the dough and to fry in. If you’re reading this, just add a pinch of salt after frying and they are perfect! Thanks
Dzi says
Can you buy pre made dough for chalupas at Mexican food bakery
Soniya Saluja says
Hi Dzi, you you have seen chalupa dough in your supermarket.. sure you can het it and fry them!
Kendra Foy says
This recipe is excellent... just need to play around with salt and add a pinch of sugar.
Soniya Saluja says
Hey Kendra, so glaf to hear your feedback ?
Nikki says
Perfect recipe! No issues at all and my whole family loved them!
Soniya Saluja says
Hi Nikk, we are so glad to hear that you and your family loved it ❤
Barb says
Can the discs be made ahead and frozen? How do you reheat them after they have been fried?
Candace says
I tried these with gluten free all purpose and rice flour and mine didn't fluff and get bubbles at all. Not sure what I did wrong.
Mary says
@Candace,
Mary says
@Candace, you have to have gluten to trap the air bubble in
Raji says
This looks awesome ! Can we use wheat flour instead all Purpose flour ? Thanks !
Soniya Saluja says
Hi Raji, yes you can substitute whole wheat flour for all-purpose. Hope this helps.
Tara D Thompson says
They are going to knock your tacos out of the park...I didn't even dock the dough the first time and they still were perfect. I can't thank you enough for this recipe. Now could you work on the cinnamon twists please? Lol Years ago I was actually given a huge bag of them for helping the owner of a taco Bell and I had a ball making them at home. None of the online versions are correct or work. And worse most of the information given about them isn't right by a longshot. Even supposed employees. And also looking for a copy of sonic's chili cheese dogs.hehe I'm sure you can knock these out... Tara
Soniya Saluja says
Hi Tara, reading your feedback just made my day ❤️❤️ Thanks for sharing your experience with us! We are a vegetarian blog so can't share the chili cheese dog recipe.. but would definitely try the cinnamon twists! Hope you try other recipes from our blog.
Stacy says
I love the process you outlined...I’m interested in replicating this gluten free due to my diet restrictions and wanted to know if you tried doing it with Masa Flour and if so, any suggestions? Thanks :)
Soniya Saluja says
Hi Stacy, glad this recipe interests you. We have tried this with gluten fre all purpose flour and works well. Can't suggest about masa flour. Hope this helps.
Kate says
I love the look of your Copycat Taco Bell Chalupa Supreme. I can't wait to try it myself. Thanks for sharing it.
Maria says
looks absolutely delicious! Yummy!
Soniya Saluja says
Thanks Maria!
Toni Dash says
This is so good!! It was a huge hit at my house!
Beth says
Chalupas are my kids' favorite! Can't wait to make these for them!
Soniya Saluja says
Hey Beth, awesome! Do share your feedback with us ?
Dannii says
I don't think taco bell in the UK does these, but this looks epic. I need to make it!
Michelle says
I've never tried chalupas, they look so light and fluffy! Can't wait to make these, they'll be perfect for date night!