Description

This Taco Bell Chalupa Supreme recipe recreates the iconic fast-food favorite with crispy, fried flatbread chalupas filled with seasoned taco meat, fresh guacamole, lettuce, cheddar cheese, sour cream, and optional taco sauce. The homemade chalupa bread is golden and tender, perfectly complementing the flavorful beef and fresh toppings, making it a delicious and satisfying meal for 8 servings.

Ingredients

Chalupa Bread

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)

Taco Meat

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

Guacamole

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

Other Toppings

2 cups chopped/shredded iceberg lettuce
1/2-1 cup shredded cheddar cheese
1/2 cup light sour cream
Taco sauce (optional but recommended)

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Instructions

Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to combine evenly.
Add Wet Ingredients: Pour in the milk, water, and avocado oil to the dry ingredients, mixing until a shaggy dough forms.
Knead Dough: Transfer the dough to a lightly floured surface and knead for 2 minutes until a smooth ball forms. Add a little more flour if the dough is sticky.
Heat Oil: Fill a pot with 1 inch of avocado oil and heat over medium-high until it reaches 350°F. Reduce heat to medium-low to maintain temperature and prevent overheating.
Divide Dough: While the oil heats, divide the dough into 8 equal portions.
Shape Dough: Sprinkle flour on a portion of dough and on the rolling pin. Roll each portion into a roughly 6-inch circle. Place rolled dough on floured counter and repeat until all portions are rolled.
Cook Dough: Carefully add one dough circle into the hot oil. Fry for 20-30 seconds per side. Using metal tongs, fold the bread in half and hold it folded to fry each side for about 1 minute until golden and cooked through.
Drain Dough: Remove fried chalupa bread and place on paper towel-lined plate to drain excess oil. To keep open, if chalupa folds on itself, place a crumpled paper towel piece inside.
Repeat Cooking: Fry the remaining dough circles following the same steps.
Brown Meat: Heat a skillet over medium-high and add avocado oil. Add the ground beef and cook for 8 minutes, breaking it apart until no pink remains.
Combine and Simmer Meat: Stir in tomato sauce, garlic powder, paprika, cumin, salt, pepper, and maple syrup or honey. Reduce heat to medium and simmer for 10 minutes, stirring occasionally until fully cooked.
Mix Guacamole: In a bowl, combine cubed avocados, diced cherry tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix gently until well combined.
Assemble Chalupas: Fill each fried chalupa flatbread with a generous portion of taco meat, shredded lettuce, cheddar cheese, guacamole, sour cream, and drizzle with taco sauce if desired.

Notes

Maintain oil temperature at 350°F for optimal frying results to avoid greasy chalupas.
Be careful when folding the chalupa dough in hot oil to prevent oil splatter.
Use fresh, ripe avocados for the best guacamole flavor and texture.
Adjust the amount of taco sauce and sour cream based on personal preference.
This recipe yields 8 chalupas, perfect for serving a family or small group.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Frying
Cuisine: Mexican-inspired