Homemade Chalupas

The shredded beef is sandwiched between two crispy tacos with generous amounts of refried beans and cheese. Finished off with a fresh avocado salad.

This recipe has come a long way for me. Elementary school along the way. In fourth and fifth grade, I went to an elementary school in Southern Nevada. The most popular lunch at the cafeteria is pizza (and chalupas, of course. I’m a girl who brings a lunch bag from home, which means I always have something to swap for one of those delicious little chalupas. Snack cakes and Cookies have always been the price, but I always stick to them. I love those things! They’re really just some quesadillas with beans and cheese in the middle and top. There’s always some lame excuse to put fresh salsa on top. It’s a school cafeteria after all. Well, I knew it was time to make an adult version of this favorite childhood treat. And this? These chalupas are amazing! They’re even better than I remember!

Watch the video to learn how to make these delicious Chalupas!

The shredded beef is sandwiched between two crispy tacos with generous amounts of refried beans and cheese. Finished off with a fresh avocado salad.

Preparation time 25 minute

cooking time 5 minute

total time 30 minute

raw material

12 corn cake
vegetable or canola oil for frying
2 cup refried beans
2 cup cooked shredded beef
4 cup shredded mozzarella cheese
4 roma tomatoes diced
2 avocado cored and diced
1/4 white onion minced
1/2 cup cilantro Chopped
1/4 teaspoon Salt
1 lime Juiced

instruct

Pour the oil into a heavy skillet and cover the bottom with about 1/2 to 1 inch of oil. Heat to 350 degrees.
Working 1 or 2 at a time, fry tortillas for about 60 seconds per side, until crisp and golden. Transfer to a paper towel-lined baking sheet to drain.
Preheat oven to 350 degrees.
Spread some refried beans on one of the cooked tortillas. Top with a pinch of mozzarella, some shredded beef, and more cheese. Top with another sandwich-like tortilla, then top with another generous pinch of cheese. Put on a baking sheet. Repeat with remaining tortillas until you have 6 chalupas. Bake the chalupas in the oven for 5 minutes, until the cheese has melted.
Meanwhile, combine tomatoes, avocado, onion, cilantro, salt, and lime juice in a bowl to make avocado salsa.
Serve the chalupas immediately with a tablespoon of avocado salsa and some sour cream.