Description
These homemade Taco Bell Chalupa Supremes feature crispy fried flatbread shells stuffed with seasoned beef, fresh guacamole, lettuce, cheese, and sour cream. A delicious copycat recipe perfect for taco night or sharing with family and friends.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup almond flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 Tablespoons water
- 1 Tablespoon avocado oil (plus extra for frying)
- 1 pound lean ground beef
- 1 teaspoon avocado oil
- 1/2 cup canned tomato sauce
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon maple syrup or honey
- 2 ripe large Hass avocados (cubed)
- 1/2 cup cherry tomatoes (finely diced)
- 1/4 red onion (diced)
- 2 Tablespoons cilantro (freshly chopped)
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 2 cups chopped/shredded iceberg lettuce
- 1/2–1 cup shredded cheddar cheese
- 1/2 cup light sour cream
- Taco sauce (optional)
Instructions
- Whisk together the all-purpose flour, almond flour, baking powder, and salt in a large bowl.
- Add the milk, water, and avocado oil. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 2 minutes until smooth. Add extra flour if needed.
- Fill a pot with about 1 inch of avocado oil and heat to 350 degrees F over medium-high heat. Reduce heat slightly once hot.
- Divide the dough into 8 equal portions and roll each into a roughly 6-inch circle on a floured surface.
- Carefully fry one dough round at a time for 20-30 seconds per side. Fold in half with metal tongs and continue frying about 1 minute per side until golden and crisp.
- Transfer fried chalupa shells to a paper towel-lined plate to drain excess oil. Repeat with remaining dough.
- Heat 1 teaspoon avocado oil in a skillet over medium-high heat. Add the ground beef and cook for about 8 minutes, breaking it apart until browned.
- Add tomato sauce, garlic powder, paprika, cumin, salt, pepper, and maple syrup or honey. Reduce heat to medium and simmer for 10 minutes.
- In a bowl, mix together the avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt to make the guacamole.
- Assemble the chalupas by filling each shell with taco meat, lettuce, cheddar cheese, guacamole, sour cream, and taco sauce if desired.
Notes
- Keep the chalupa shells warm in a low oven while frying the remaining dough.
- Ground turkey or chicken can be substituted for ground beef.
- Store leftover taco meat and toppings separately in the refrigerator for up to 3 days.
- For extra crunch, add diced onions or jalapenos as toppings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chalupa
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 55 mg
