Taco Bell Chalupa Supreme Recipe

I love this Chalupa Supreme—a Crispy, pillowy fried shell filled with seasoned meat, melted cheese, crisp lettuce, tomatoes, and a dollop of sour cream. It mimics Taco Bell’s iconic favorite in my kitchen.

Why I’ll Love This Recipe

I’ll love this recipe because it balances textures perfectly—the hearty, seasoned filling and cold, fresh toppings contrast deliciously with the warm, crisp-chalupa shell. It’s easy to make, nostalgic, and hits every craving I have for fast-food Tex‑Mex flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Milk

• Vegetable oil (for frying)

• Ground beef (or chicken or beans)

• Onion (optional), finely chopped

• Flour and spices for meat: chili powder, cumin, paprika, garlic powder, onion powder, salt, sugar

• Water (to simmer meat)

• Shredded cheddar, pepper jack, or Colby Jack cheese

• Shredded lettuce

• Diced tomatoes

• Sour cream

• Taco sauce or salsa

directions

1. I make the dough by mixing flour, baking powder, and salt, then stirring in milk until a soft dough forms.

2. I knead the dough briefly, divide it into rounds, and roll each into a disk about 6 inches wide.

3. I heat oil in a deep skillet or pot to around 350°F (175°C), gently fry each dough disk in oil—folding it in half once lightly golden, then pressing to hold its chalupa shape. I fry until golden and puffed.

4. I brown the ground beef (and onion if using), drain excess fat, then stir in chili powder, cumin, paprika, garlic and onion powder, salt, sugar, flour, and water. I simmer until thick and well seasoned.

5. I fill each fried shell with meat, then the cheese, lettuce, tomato, sour cream, and taco sauce or salsa.

6. I serve immediately while the shell is still crisp.

Servings and timing

• Servings: Makes about 6 chalupas

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Total Time: ~45 minutes

Variations

• I swap ground beef for shredded chicken, steak, or black beans for a vegetarian version.

• I make the shell with shortening instead of oil for different texture.

• I or add pico de gallo, guacamole, olives, or cilantro for extra flavor.

• I use homemade taco seasoning or a packet for convenience.

• I top them with jalapeños or hot sauce to add heat.

storage/reheating

I enjoy these fresh and crispy. If I have leftovers, I store separate shells and filling in airtight containers in the fridge for up to 2 days. To reheat, I warm the filling on the stove and quickly crisp the shell in a hot oven or skillet. I avoid microwaving the shell, since it becomes soggy.

FAQs

What makes a chalupa shell different from a taco shell?

The chalupa shell is thicker, doughy, and fried—it’s soft inside yet crispy on the outside, unlike a thin tortilla in tacos.

Can I bake the shells instead of frying?

I can try brushing shaped dough rounds with oil and baking at high heat until golden—but frying gives the classic texture.

How do I get the authentic seasoning flavor for the meat?

I season with chili powder, cumin, garlic and onion powders, paprika, and a bit of sugar—simmer with water until saucy and thick for that signature taste.

Can I make the shells ahead of time?

I don’t recommend—it’s best to fry them just before serving for maximum crispness. I can make dough ahead though and refrigerate.

Is this recipe vegetarian-friendly?

Yes—I use black beans or seasoned vegetables instead of meat, and keep the rest of the fillings the same.

Conclusion

This Chalupa Supreme copycat recipe gives me all the satisfying combine—crispy shell, seasoned savory filling, cool toppings—all in every bite. It’s fun to make, customizable, and convincing enough to satisfy fast food nostalgia right at home.