Mexican Chalupas Tacos Recipes

TEXAS-STYLE CHALUPAS (TOSTADAS)

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Spoon refried beans into a small microwave-safe bowl and stir in 2 tablespoons water. Microwave on high until hot and spreadable, 1 to 2 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard grease. Stir salsa into beef and cook until heated through, 2 to 3 minutes.
• Spread tostada shells onto a baking sheet. Spoon 2 tablespoons of refried beans onto middle of each tostada and spread outward. Cover with cooked beef mixture and top with shredded cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.

TACO BELL CHALUPA COPYCAT

Steps:

• To make Indian Fry Bread Mix dry ingredients together.
• Cut in shortening; then add milk.
• Shape dough into a long cylinder; cut into 8 equal parts.
• Flour hands, then work the pieces into 6" tortillas.
• Fry in oil until golden brown.
• To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
• Combine ground beef, flour, chili powder, paprika, and salt.
• Mix well.
• Add onions and water.
• Mix again.
• In a skillet, cook beef mixture until browned.
• Stir often while cooking so no large chunks form; it should be more like a paste.
• Remove from heat and keep warm.
• Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
• Top with hot sauce or salsa if desired.

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

ACORN SQUASH WONDER TACOS/CHALUPAS

Steps:

• Heat canola oil in a deep fryer or heavy pot over medium heat.
• Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
• Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
• Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.