Sunday, April 21, 2013


Traditionally, Chalupas are made with hard shells and have various fillings in them, usually meats, onions and peppers, salsa, etc. Taco Bell serves them in thick shells that are crispy on the outside, yet chewy inside. I have never had them at Taco Bell (I did eat there once in the early 2000s), but this recipe is one I just threw together one night and called Chalupas. With the exception of the hard shell, my Chalupas do fit the traditional definition of the dish.

Now, there are two ways you can make the bean filling for these, and both are delicious. Originally I had been making it with ground beef and rice, but one day I didn’t have any beef, so I used just rice, and it was still yummy! The reason I had added rice to begin with was to make the filling stretch, and also save on some fat and calories. If you’re counting carbs (diabetics), you can use the ground beef alone and skip the rice altogether.

So, cook your rice using the taco seasoning mix and water. When done, mix in the cooked ground beef and the refried beans.

If not using the rice at all, mix the ground beef with the taco seasoning and the refried beans.

Now, for the recipe I made up, I use a cheese dip for one of the ingredients. You have to know that I am very much into “real” food, “whole” food, etc. But, this is one instance where I deviate from that stance. Sorry to disillusion you. ;) You can either use a jarred salsa queso dip from the store, or make it like I do. We buy a #10 can of cheese sauce from Sam’s Club, and we mix 4 cups of that with a jar of hot salsa from Wal-Mart, the Equate brand. Sometimes I mince finely some jalepeƱos and add them to make the cheese dip hotter.

After assembling all the ingredients, you are ready to build the Chalupas.  Lay a tortilla wrap on the plate. In the middle, spread the refried beans/rice/ground beef mixture (or refried beans/rice, or refried beans/ground beef) about ¾ of the way down. Spread on some of the cheese dip. If you want, you can heat in the microwave for about 20 seconds.

Then spread on some sour cream, and the shredded lettuce. Fold up the bottom part of the tortilla wrap, then fold  over the right side of the tortilla, then the left.

These are so good, my kids beg for them! I have made chicken fajitas for them, and breakfast fajitas, but these Chalupas are such a different flavor, they ask for them specifically. I hope you and your family enjoy them as we do!  ~TMMF


          1 ¾ c. water
          1 c. rice
          1 packet taco seasoning
          ½ lb. browned ground beef
          1 can refried beans
          Mexican cheese dip
          Sour cream
          Tortilla wraps

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