Ingredients
Equipment
Method
Cook seasoned beef
- Brown the ground beef in a cast iron skillet over medium-high heat, breaking it apart as it cooks, about 8 minutes. Drain excess fat and stir in taco seasoning and water.
- Simmer the beef mixture for 5 minutes, stirring occasionally, until thickened and well seasoned. Keep it warm while you fry the tortillas.
Fry puffy chalupa shells
- Heat the vegetable oil in the skillet to 375°F. Carefully place one flour tortilla in the oil using tongs and watch it puff up within seconds.
- Gently fold the tortilla in half and fry for 1-2 minutes per side until golden. Drain on paper towels and repeat with remaining tortillas.
Assemble chalupa supreme
- Fill each fried chalupa shell with seasoned beef, then top with shredded cheddar cheese. Add sour cream, shredded lettuce, diced tomatoes, and diced jalapeños.
- Serve immediately with salsa and season with salt and pepper to taste. Avoid letting the chalupas sit too long so the shells stay crisp.
Notes
Pro tip: Keep the oil at a steady 375°F so the tortillas puff quickly without burning—if the oil drops when you add a tortilla, wait a few seconds for it to recover before folding. Refrigerate leftovers in a sealed container up to 3 days; reheat beef and toppings separately and fry-new shells for best crispness (freezing chalupa shells is not recommended). Dietary swap: use lean ground beef or a plant-based ground substitute and keep the same seasoning mixture for a lighter option.