For the chalupa shells:

1. 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.)
2. In this order mix the butter & flour, applesauce, salt, and proofed yeast mixture. Keep mixing till a dough ball forms.
3. 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).
4. Cut dough into 8 equal size pieces.
5. 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.
6. 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.
   
7. 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.
8. Cook for 20-30 seconds per side, (or till golden) while holding it down with a spatula:
9. 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.
10. 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:

1. Mix taco meat seasonings all together and season 1 pound of meat, as it cooks in a pan on medium heat, till browned.
2. Fill chalupa shells with the taco meat, shredded lettuce, shredded cheddar, sour cream, and diced Tomatoes.

Enjoy!