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Copycat Taco Bell Chalupa Supreme

Copycat Taco Bell chalupa supreme with a puffy, golden fried pocket and a seasoned beef filling. Crispy fried flour tortillas overflow with cheddar, sour cream, lettuce, tomatoes, and jalapeños for a layered, cross-section look.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main
Cuisine: Mexican-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80–85% lean for best browning.
taco seasoning
  • 1 taco seasoning packet Use the full packet for classic seasoning.
water
  • 0.25 cup water Add to taco seasoning to make a thick filling.
flour tortillas
  • 8 small flour tortillas Keep them at room temperature for easier frying and puffing.
vegetable oil
  • 1.5 cup vegetable oil For deep-frying the chalupa shells.
shredded cheddar cheese
  • 1 cup shredded cheddar cheese Shred fresh if you want maximum melt.
sour cream
  • 0.5 cup sour cream Spoon on top for the creamy finish.
lettuce
  • 1 cup shredded lettuce Rough chop if using larger shreds.
diced tomatoes
  • 0.5 cup diced tomatoes Pat dry if juicy for less soggy shells.
jalapeños
  • 0.25 cup diced jalapeños Drain for a milder heat level.
salsa for serving
  • salsa Serve on the side or spoon over the top.
salt and pepper
  • salt Season to taste.
  • black pepper Season to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned beef
  1. Brown the ground beef in a skillet, breaking it apart as it cooks, for about 8 minutes, until no longer pink and deeply browned. Drain excess fat to keep the filling from soaking the shells.
  2. Stir in the taco seasoning and water, then bring to a gentle simmer. Simmer for 5 minutes, stirring occasionally, until thick and well coated.
Fry the chalupa shells
  1. Heat the vegetable oil to 375°F in a skillet. Maintain 375°F so the tortillas puff quickly without burning.
  2. Carefully place one tortilla in the oil using tongs and fry until it puffs up within seconds. Gently fold it in half and fry for 1–2 minutes per side until golden.
  3. Transfer the fried chalupa to a sheet pan lined with paper towels to drain excess oil. Repeat with remaining tortillas, keeping the oil at 375°F.
Assemble and serve
  1. Fill each fried chalupa with seasoned beef, then add shredded cheddar cheese. Spoon on sour cream so it drips into the layers.
  2. Top each chalupa with shredded lettuce, diced tomatoes, and diced jalapeños. Season with salt and black pepper to taste, then serve immediately with salsa.

Notes

Pro tip: keep the oil at a steady 375°F—if it runs cooler the tortillas won’t puff, and if it’s hotter they’ll brown before crisping. Store leftover beef filling covered in the refrigerator up to 3 days; assembled chalupas are best eaten the same day for maximum crunch. Freezing is best limited to the cooked beef filling (up to 2 months); reheat and assemble fresh. For a lighter option, use lean ground beef (90%+) and swap sour cream for a reduced-fat version.