Ingredients
Queso
- 1/2 cup Half and half
- 4 oz Cheddar cheese shredded
- 2 oz American cheese chopped
- 1 clove Garlic minced
- 2 TBSP Scallions chopped
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Chalupa
- 8 oz Ground beef
- 1/2 TBSP Taco seasoning or more if needed
- 4 Chalupa shells or homemade see notes
- Canola oil for frying
- 1/2 cup Cheddar cheese shredded
- 1/2 cup Romaine lettuce shredded
- 1/4 cup Tomatoes chopped small
- 4 TBSP Sour cream
Margarita Mocktail
- 1 TBSP Honey
- 12 oz Sparkling water
- 2 oz Orange juice
- 4 oz Lime juice to taste
- Ice cubes (optional)
- 2 wedges Lime for garnish (optional)
Instructions
- Prep all ingredients per the instructions above.
- Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
- Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning if needed.
- Stir together all ingredients for the mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
- Heat a thin layer of oil in a medium nonstick pan over medium heat. Fry the chalupa shells on both sides to golden brown. Then set aside. Use oil as needed for frying.
- Evenly distribute the beef onto the chalupa shells, and top with cheese, lettuce, and tomato.
- Serve the chalupas with sour cream, chips and queso, and margarita mocktail.
Notes
Chalupa Bread
3/4 cup All-purpose flour
1/2 TBSP Bbaking powder
1/4 tsp Ssalt
1/2 TBSP Bbutter, melted
1/3 cup Mmilk
Oil, for frying In a bowl, add flour, baking powder, salt, and butter. Mix them well. Now Aaadd milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes. Once the dough is rested, divide it into equal balls. Take one dough ball; roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.
Heat a thin layer of oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one.
Use tongs to flip the dough over and gently fold the dough in half (like a taco shell).
Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying.
Remove the shell and let it drain on a paper towel. When it’s fried, it should hold its shell shape. Repeat with all the shells.
1/2 TBSP Bbaking powder
1/4 tsp Ssalt
1/2 TBSP Bbutter, melted
1/3 cup Mmilk
Oil, for frying In a bowl, add flour, baking powder, salt, and butter. Mix them well. Now Aaadd milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes. Once the dough is rested, divide it into equal balls. Take one dough ball; roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.
Heat a thin layer of oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one.
Use tongs to flip the dough over and gently fold the dough in half (like a taco shell).
Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying.
Remove the shell and let it drain on a paper towel. When it’s fried, it should hold its shell shape. Repeat with all the shells.
Nutrition
Calories: 1075kcal | Carbohydrates: 47g | Protein: 50g | Fat: 78g | Saturated Fat: 38g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 229mg | Sodium: 1334mg | Potassium: 816mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2875IU | Vitamin C: 42mg | Calcium: 1075mg | Iron: 4mg
Chalupas
Ingredients
Queso
- 1/2 cup Half and half
- 4 oz Cheddar cheese shredded
- 2 oz American cheese chopped
- 1 clove Garlic minced
- 2 TBSP Scallions chopped
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Chalupa
- 8 oz Ground beef
- 1/2 TBSP Taco seasoning or more if needed
- 4 Chalupa shells or homemade see notes
- Canola oil for frying
- 1/2 cup Cheddar cheese shredded
- 1/2 cup Romaine lettuce shredded
- 1/4 cup Tomatoes chopped small
- 4 TBSP Sour cream
Margarita Mocktail
- 1 TBSP Honey
- 12 oz Sparkling water
- 2 oz Orange juice
- 4 oz Lime juice to taste
- Ice cubes (optional)
- 2 wedges Lime for garnish (optional)
Instructions
- Prep all ingredients per the instructions above.
- Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
- Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning if needed.
- Stir together all ingredients for the mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
- Heat a thin layer of oil in a medium nonstick pan over medium heat. Fry the chalupa shells on both sides to golden brown. Then set aside. Use oil as needed for frying.
- Evenly distribute the beef onto the chalupa shells, and top with cheese, lettuce, and tomato.
- Serve the chalupas with sour cream, chips and queso, and margarita mocktail.
Notes
Chalupa Bread
3/4 cup All-purpose flour
1/2 TBSP Bbaking powder
1/4 tsp Ssalt
1/2 TBSP Bbutter, melted
1/3 cup Mmilk
Oil, for frying In a bowl, add flour, baking powder, salt, and butter. Mix them well. Now Aaadd milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes. Once the dough is rested, divide it into equal balls. Take one dough ball; roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.
Heat a thin layer of oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one.
Use tongs to flip the dough over and gently fold the dough in half (like a taco shell).
Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying.
Remove the shell and let it drain on a paper towel. When it’s fried, it should hold its shell shape. Repeat with all the shells.
1/2 TBSP Bbaking powder
1/4 tsp Ssalt
1/2 TBSP Bbutter, melted
1/3 cup Mmilk
Oil, for frying In a bowl, add flour, baking powder, salt, and butter. Mix them well. Now Aaadd milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes. Once the dough is rested, divide it into equal balls. Take one dough ball; roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.
Heat a thin layer of oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one.
Use tongs to flip the dough over and gently fold the dough in half (like a taco shell).
Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying.
Remove the shell and let it drain on a paper towel. When it’s fried, it should hold its shell shape. Repeat with all the shells.
Nutrition
Calories: 1075kcalCarbohydrates: 47gProtein: 50gFat: 78gSaturated Fat: 38gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 229mgSodium: 1334mgPotassium: 816mgFiber: 3gSugar: 18gVitamin A: 2875IUVitamin C: 42mgCalcium: 1075mgIron: 4mg
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