10 Recipes

Chalupa Recipes

Crispy chalupas and tostadas — homemade chalupa and rice, Mexican street corn tostadas, quick beef tostadas, carne asada tostadas — for fast weeknight dinners.

Contributors
Ariel Combs
Brittany B
Mickey's kitchen
+7

dinner

Homemade chalupa and ricedinner

Homemade chalupa and rice

30 min650 cal30 g proteinServes 29 saves
Ariel CombsAriel Combs

Ingredients

  • Pita bread
  • Beef
  • Cheese
  • Tomato
  • Onion
  • Lettuce
  • Salsa of choice
  • Sour cream
  • Lime juice
  • Taco seasoning
  • Garlic powder
  • Onion powder
  • Mexican rice

Instructions

  1. 1Start to cook your rice based of box instructions.
  2. 2Start to cook your beef in one pan and in another pan add about an inch of oil and put on medium heat.
  3. 3Once beef is brown drain the grease and place back on stove add a cup or water and add all seasonings.
  4. 4In your other pan when oil is hot place your pita bread in oil and fry both sides until golden brown and fluffy.
  5. 5Cut up your lettuce, onions and tomato.
  6. 6Assemble your chalupas and add any seasonings or toppings to your rice!

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Dinner You Pile High And Eat With Your Hands

A fried or toasted shell turns whatever is in the fridge into supper. Beans, a little meat, cheese, something crunchy on top — and everybody builds their own plate.

Cooks on Pepper reach for this collection on the nights when there's ground beef thawed and thirty minutes to work with, or when leftover steak and a can of refried beans need somewhere to go.

Every recipe here starts with a shell and goes from there: homemade chalupa and rice, Mexican street corn tostadas, quick and easy beef tostadas, tostadas de carne asada, tuna and avocado tostadas, huevo tostada, and 15-minute black bean tostadas.

Quick Tips

  1. 1

    Fry the shells crisp

    Fry corn tortillas in 1/2 inch of oil about 1 minute per side, until they stop bubbling and go stiff. Drain on paper towels and salt right away.

  2. 2

    Warm the beans first

    Heat refried beans with a splash of water over medium for 3 to 4 minutes so they spread instead of tearing the shell.

  3. 3

    Drain the ground beef

    Brown 1 pound of beef 6 to 8 minutes, then pour off the fat before adding seasoning so toppings don't slide off.

  4. 4

    Top just before serving

    Add lettuce, tomato, and crumbled queso fresco in the last minute — shells go soft within 5 minutes of getting wet.

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