Beef Supreme Chalupa Copycat
Get ready to whip up a delicious Beef Supreme Chalupa Copycat that bursts with bold flavors and satisfying textures. First, you’ll mix and knead a soft, gluten-free dough, then watch it rise before frying or baking it into golden, crispy shells. Meanwhile, brown the ground beef and actively season it with chili powder, cumin, paprika, and other spices, thickening the mixture to perfection. Once everything comes together, you’ll fill those crunchy shells with the savory beef, then layer fresh lettuce, juicy tomatoes, vegan cheese, and creamy sour cream on top. Finally, a drizzle of allergy-friendly taco sauce ties it all together, creating a mouthwatering meal you’ll want to share — and make again — without hesitation.
History of Chalupas
Chalupas started as a simple yet flavorful street food in Mexico, where cooks fried small, thick corn tortillas until crispy and topped them with fresh ingredients like salsa, cheese, and shredded meat. Over time, different regions embraced and transformed chalupas by adding their own unique spices and toppings, enriching the dish’s flavor and appeal. When chalupas crossed into the United States, fast-food chains quickly adapted them, shaping the shells into a fried, boat-like form and filling them with seasoned meat, lettuce, cheese, and sauces. This transformation helped chalupas gain popularity as a convenient, tasty meal. Today, chalupas continue to evolve, combining their traditional roots with new twists that excite food lovers everywhere. If you want to find out more about the history of Chalupas, here is where I found some of my information!
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Beef Supreme Chalupa Copycat Ingredients & Substitutes
Chalupa Shells:
- Lukewarm water
- Rapid rising yeast
- Sugar
- Gluten-free all-purpose flour
- Soy-free vegan butter (or homemade alternative)
- Applesauce
- Salt
Filling: - Ground beef
- Chili powder
- Ground cumin
- Sea salt
- Ground black pepper
- Ground paprika
- Garlic powder (optional)
- Onion powder (optional)
- Cornstarch or arrowroot powder
- Chopped lettuce
- Roma tomatoes (diced)
- Vegan homemade cheese
- Vegan sour cream
- Allergy-friendly taco sauce
Spice Up Your Beef Supreme Chalupa Copycats
If you love heat, add crushed red pepper flakes or a dash of cayenne powder to the beef while it’s cooking. You can also mix in some chopped fresh jalapeños or a spicy salsa on top for an extra kick. For a smoky flavor, try adding a pinch of smoked paprika or chipotle powder. You’ll love how your chalupas taste!
Milder Options
If you prefer mild flavors, skip the cayenne and jalapeños. Use sweet paprika instead of smoked or hot varieties, and balance spices with a little extra garlic and onion powder. Adding a dollop of cool guacamole or sour cream also helps mellow the heat.
Fresh Chalupa Toppings
Beyond lettuce and tomatoes, try sliced avocado, chopped cilantro, diced onions, or pickled red onions to add brightness and texture. A squeeze of fresh lime juice right before serving really wakes up all the flavors.
Side Dishes to Complete the Taco Bell Copycat
- Mexican Rice: Fluffy rice cooked with tomato sauce, garlic, and onion is a classic side.
- Refried Beans: Creamy beans seasoned with cumin and garlic complement the chalupas perfectly.
- Corn on the Cob: Grilled corn with lime and chili powder adds a sweet and spicy crunch.
- Simple Salad: A fresh mix of greens with a light vinaigrette helps balance the richness of the chalupas.
How to Make Beef Supreme Chalupa Copycats
Alright, let’s get started making these yummy beef supreme chalupa copycats! First, mix lukewarm water, yeast, and sugar in a bowl. You’ll see the yeast wake up and bubble—kind of like magic happening right before your eyes. Then, toss in the gluten-free flour, vegan butter, applesauce, and salt. Stir everything together until a soft dough forms. Don’t be shy—knead it gently with your hands, then tuck it away in a warm spot to rise until it doubles in size. When it’s ready, divide the dough into portions and shape each one into a flat oval. Now, fry or bake those shells until they’re golden and crispy. Pro tip: letting them cool a bit makes them easier to fill without breaking.
While the shells are getting crispy, brown your ground beef in a skillet over medium heat. As it sizzles, sprinkle in chili powder, cumin, sea salt, black pepper, paprika, garlic powder, and onion powder. Stir it all up so every bite gets that bold, spicy kick. To get the perfect texture, toss in some cornstarch or arrowroot powder and cook it a little longer until the mixture thickens nicely.
Now comes the fun part—assembling! Fill each shell with the flavorful beef, then pile on shredded lettuce and diced tomatoes to add that fresh crunch. Top it off with vegan cheese and a generous dollop of vegan sour cream. Don’t forget to drizzle some allergy-friendly taco sauce for that extra punch of flavor.
Serve these right away while the shells are still crisp. Trust me, the mix of crunchy shell, savory meat, and fresh toppings is insanely satisfying. And if you want to switch things up, try adding avocado slices, pickled jalapeños, or a squeeze of lime to brighten the flavors even more.
Common Questions
- Can I make the chalupa shells ahead of time? Yes! You can prepare the dough and even cook the shells a day in advance. Store them in an airtight container, then reheat or crisp them briefly before filling.
- What can I use instead of ground beef? You can swap ground beef for ground turkey, chicken, or a plant-based meat substitute. Lentils or crumbled tofu also work well for a vegetarian option.
- How do I make sure the shells stay crispy? To keep shells crispy, avoid filling them too far in advance. Serve them soon after assembling, or warm them slightly before serving to refresh their crunch.
- Can I freeze the chalupa shells? Yes, the cooked shells freeze well. Wrap them tightly and freeze for up to 2 months. Thaw and reheat before filling.
- Is this recipe allergy-friendly? This recipe is designed to be free from common allergens like dairy, egg, gluten, soy, and nuts. Always double-check your ingredients to ensure they meet your specific allergy needs.
- Can I adjust the spice level? Absolutely! You can increase or decrease chili powder and other spices to suit your taste. Adding fresh jalapeños or hot sauce will boost heat, while leaving them out will keep it mild.
- What can I serve with these chalupas?Serve with sides like Mexican rice, refried beans, corn on the cob, or a fresh salad to complete the meal.
Other Favorite Allergy Friendly Recipes
Beef Supreme Chalupa— Taco Bell Copycat (Dairy, Egg, Gluten, Soy, Nut Free)
You can’t beat these allergy friendly copycat chalupas! They are so delicious, crispy on the outside, and subtly soft on the inside.
It makes me no longer miss eating them from Taco Bell.
- Total Time: 37 minutes
- Yield: 8 chalupas 1x
Ingredients
For the Chalupa Shells:
- 1.5 cups lukewarm 90-105 degree water
- One package (2 1/4 tsp) rapid rising yeast
- 3 TB sugar
- 2 3/4 cups gf flour + more for rolling out dough
- 1/4 cup soft soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume & corn free)
- 1/4 cup applesauce
- 1/2 tsp salt
For the filling:
- 1 pound beef
- 1 TB chili powder
- 1 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder, if desired
- 1/4 tsp onion powder, if desired
- 1 TB cornstarch OR arrowroot powder
- 1 cup chopped lettuce
- 1–2 Roma tomatoes, diced
- vegan homemade cheese
- vegan sour cream
- allergy friendly taco sauce
Instructions
For the chalupa shells:
- Mix lukewarm 95-105F water, sugar, and yeast together. Let sit for 15 mins.
(It should have 1/4 inch foam on top. If it didn’t, try this step again with a new packet of yeast. Your water was too hot or your yeast was not good.) - In this order mix the butter & flour, applesauce, salt, and proofed yeast mixture. Keep mixing till a dough ball forms.
- Meanwhile, heat about 2 inches of canola oil in a large pot over medium heat. It should reach 350F. (However, If you are saving dough for later, place in an airtight container in the fridge for up to 1 week or in freezer up to 6 months. When ready to use, let dough come to room temperature & follow the rest of instructions, as directed).
- Cut dough into 8 equal size pieces.
- Use parchment & extra gf flour under and over each ball, when rolling out the dough, to ensure it isn’t too sticky. Then, roll each ball into a circle about 6 inches wide and 1/8 of an inch thick.
- The next steps happen fast so read before doing them! ….With a flat spatula, gently add each dough circle to the pot of oil, cooking one shell at a time.
- Let it cook flat for about 15 seconds, then use two flat spatulas to gently fold it in half & flip over. It will bubble up super fast.
- Cook for 20-30 seconds per side, (or till golden) while holding it down with a spatula:
- Once it’s a golden brown color, use tongs to gently remove the shell from the oil onto a paper towel, to dry. We like drying the shells upside down.
- Repeat till all remaining dough balls are cooked and drying. (If making chalupas ahead of time OR if making extra crispy chalupas, fry each side 20 seconds more a second time, right before you eat. You can also reheat chalupas with an air fryer for about 5-10 mins).
For the Filling:
- Mix taco meat seasonings all together and season 1 pound of meat, as it cooks in a pan on medium heat, till browned.
- Fill chalupa shells with the taco meat, shredded lettuce, shredded cheddar, sour cream, and diced Tomatoes.
Enjoy!
- Prep Time: 25
- Cook Time: 12