The Taco Bell Santa Fe Chalupa existed! That's a fact. It was also the best Chalupa they've ever offered. That may sound like an opinion, but I'm fairly certain it's also a fact. The downside of this story is that it was discontinued in the late 90s. This is exactly why I had to make a Taco Bell Santa Fe Chalupa Copycat Recipe.
Make it a Taco Bell Party with these Copycat Crumchwrap Supremes! And if you need a little extra kick, try this Amazing Guacamole Recipe!
For those of you who were teenagers during that time, I'm sure this brings back many great memories. Before TikTok trends, memes, and IG, Taco Bell was the weekend spot in 96-'97. The parking lot was flooded with teens from all different schools and clicks. Friends and enemies were made, first kisses were had, and fights occasionally broke out. But regardless of teenage drama and security inevitably telling us to leave, there was the Santa Fe Chalupa combo meal, which was just as unforgettable as all those other memories made.
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Why You'll Love This Recipe
These Copycat Taco Bell Chalupas are a meal that the whole family can enjoy and will supersede any supreme gordita or chalupa offered on a menu today. No matter which direction you go, store-bought seasonings and sauces or making your own, you'll be very happy you made these! You'll also have leftover meat, so I highly recommend grabbing some of their shells and having tacos along with your chalupas. Now, everyone can have their combo! All that's left is a giant cup of your favorite soda and a party in the driveway!
Do you need more homemade Taco Bell in your life? Try this easy-to-make, better-than-the-original recipe for Taco Bell Mexican Pizzas!
Ingredients
Taco Bell Copycat Meat and Seasoning: You'll need lean ground beef, all-purpose flour, Ac'cent, chili powder, kosher salt, dried minced onion, onion powder, paprika, garlic powder, sugar, and water.
Copycat Taco Bell Santa Fe Sauce: You'll need Mayonnaise, Sriracha, fresh Lemon Juice, and Vinegar. For a thicker consistency, use more mayonnaise; for thinner, use less.
Taco Bell Copycat Chalupa Shell: You'll need all-purpose flour, baking powder, kosher salt, whole milk, and Crisco. I fried my shells in melted Crisco, but you can also use vegetable oil for frying.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Start by browning the ground beef and then strain it once fully cooked. Return the ground beef to the skillet or pan, add all the seasonings, stir to combine, and then pour in the water fully. Allow the mixture to thicken by simmering on low, occasionally stirring, and mashing with a meat masher/separator.
While the taco meat is browning, make the sauce by whisking all those ingredients in a bowl, covering or bottling, and refrigerating until ready to use.
Step 2: Start by combining the dry ingredients in the bowl of a stand mixer and make a well in the center. Next, pour in the crisco, vinegar, and milk. Using the dough hook on your stand mixer, knead the dough until a tight ball has formed.
Step 3: Remove the dough to a baker's mat and, using a baker's third hand, slice into 10-12 equal parts. Begin by pressing them down with the palm of your hand, creating a circle. Now, using a rolling pin, roll the pieces into 8-inch tortillas. Now, just set them aside and heat your oil.
Step 4: Once the oil is heated, drop a tortilla and let it fry for 30-45 seconds. Flip it over and gently bend it in half to fry half of the other side for the same amount of time. Flip it again to fry the other side and remove it to a drying rack. Repeat these steps until all of the chalupa shells have been fried.
Corn and Bean 'Salsa'
The Santa Fe Chalupa had corn and beans on top, which I absolutely LOVED! The added texture plus the sweetness of the corn worked perfectly together.
For this, I drained a can of fire-roasted corn and a can of black beans. I added a little fresh cilantro, mixed it all up, and set it in the fridge until it was time to serve.
Pico de Gallo
In this Pico de Gallo recipe, I kept things pretty simple. Normally, I would use fresh jalapeño and cilantro. I left them out for the copycat Taco Bell chalupas for two reasons. First, I wanted the kids to enjoy them. My daughter won't touch a jalapeño with a 40ft pole! I left out the cilantro because I already used that in the corn and bean mix.
You'll need an onion, about two ripe red tomatoes, lime juice, salt, and pepper.
Quarter the onion and halve the tomatoes. Add them to a Salsa Master and give them a few good spins. Add in the salt and pepper, and squeeze in the juice of one lime using a handheld juicer. Give it a few more spins, and you're good to go. Stick it in the fridge until you're ready to serve.
Expert Tips
- Taco Bell Sauces can be store-bought, except for one very important sauce. The Santa Fe!
- Be sure to have a cold set of metal tongs that can be used to shape your chalupa shells as they fry.
Recipe FAQs
The Santa Fe Chalupa was a crispy chalupa shell filled with ground beef and topped with a roasted corn and bean mixture, lettuce, tomatoes, sour cream, and special Santa Fe Sauce.
Why this is completely opinion-based: The best chalupa Taco Bell has ever offered is the Santa Fe Chalupa.
The main difference between a Gordita and a Chalupa is in the shell. Chalupa shells are deep-fried as opposed to Gordita shells, which are pan-fried.
More Recipes You'll Love
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📖 Recipe
Taco Bell Santa Fe Chalupa Recipe (Copycat)
Ingredients
Taco Bell Copycat Meat
- 2 lbs Lean Ground Beef
Taco Bell Copycat Seasoning
- ¼ Cup All Purpose Flour
- 1 teaspoon Ac'cent
- 2 tablespoon Chili Powder
- 2 teaspoon Kosher Salt
- ½ teaspoon Dried Minced Onion
- ½ teaspoon Paprika
- ¼ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 2 teaspoon Sugar
- ½ Cup Water
Taco Bell Copycat Santa Fe Sauce
- ½ Cup Mayonnaise
- 2 tablespoon Sriracha
- 2 teaspoon Lemon Juice
- 2 teaspoon Vinegar
Corn and Bean Mixture
- 1 15 oz Can of Roasted Corn - drained
- 1 15 oz Can of Black Beans - drained
- 2 tablespoon Fresh Cilantro - chopped
Pico de Gallo
- 1 Small Onion
- 2 Ripe Red Tomatoes
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Juice of half a Lime
Chalupa Shells
- 3 Cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 ¼ Cups Whole Milk
- 2 tablespoon Crisco Melted
- Crisco or Vegetable Oil for frying
Instructions
The Meat
- In a large skillet or pan begin by browning the ground beef and then strain.
- Return the beef back to the skillet on low heat, add the seasoning ingredients and simmer until the mixture has thickened. Stir occasionally being sure there are no clumps of meat.
The Santa Fe Sauce
- Combine all ingredients in a small mixing Bowl and whisk until well combined. Cover and refrigerate until ready to serve.
The Corn and Beans
- Drain the canned corn and beans adding both to a medium mixing bowl. Add the fresh chopped cilantro, stir to mix and refrigerate until ready to serve.
Pico de Gallo
- In a hand held food processor/chopper, add the onions and tomatoes and give it a few good spins.
- Add the lime juice with a handheld juicer, then the kosher salt and black pepper giving it a few more spins. Refrigerate until ready to serve.
The Chalupa Shells
- Begin by mixing all the dry ingredients in the bowl of a Stand Mixer.
- Next, add the wet ingredients to the dry ingredients.
- Using the dough hook attachment knead the dough on medium for about 2 minutes and then low for another 2 minutes or until a firm ball forms. Set the ball aside for about 10 minutes while you prepare a floured work surface.
- Place the dough ball on a floured work surface or a baker's mat and using a baker's third hand, slice the dough into 10-12 equal parts.
- Press each dough ball down flat, and then, using a rolling pin, roll them out to about 8-inch flat round tortillas.
- Heat the Crisco or Oil in a Cast Iron Pot. You should have about 2 inches of oil.
- Once the oil is hot, fry each shell separately by placing it in the oil for about 30-45 seconds, flip it over and gently fold it in half using a sturdy pair of metal tongs. Fry each side of the folded shell for about another 30 seconds on each side.
- Remove the shell to a drying/cooling rack and repeat with each chalupa shell.
Video
Notes
- Taco Bell Sauces can be store-bought, except for one very important sauce. The Santa Fe!
- Be sure to have a cold set of metal tongs that can be used to shape your chalupa shells as they fry.
Hiral says
Can these Chalupa shells be baked instead of fried?
Jeremy Klae says
That is a very good question and to be honest I have never tried to bake them. But You could certainly giv it a try and it shouldn't take long. I would say around 425°f for around 6-7 minutes would work. The other option would be an Air fryer. Either way I would say spray or rush on some oil and give it a try. I would love to hear back from you on how this works.
Judy Howard says
I have not made this yet. I am still trying to print the recipe. I guess I need help.
Jeremy Klae says
I'm sorry to hear that you are having trouble printing the recipe, Judy. Are you getting an error of some sort or what is happening?
MrsHuf says
Thank you for this recipe! I rarely go to Taco Bell these past couple of decades because of the fact that I fell in love with the Steak Chalupa - Sante Fe style back in the 90's. I've tried to recreate them at home but I couldn't remember what the sauce that they used was. Thank you for making such a simple recipe.
Jeremy Klae says
Thank you so much for checking out the recipe and taking the time to leave a comment. I really do wish they would bring them back, but honestly, no need with this recipe!
Kay says
I've never made any bread from scratch other than pancakes and this was so easy and tastes just like the taco bell chalupa! Thank you for this recipe!
Jeremy Klae says
That is so great to hear, Kay! I'm glad they turned out for you, I love these chalupas!
cassandra says
literally anytime i mention this, nobody remembers it!! ughh it was my favorite taco bell item and my mom and i were soo sad when they discontinued it. they need to bring it back!!
Jeremy Klae says
I couldn't agree more! They were seriously the best!
John Reynard says
A favorite food from my 20s alive again, even if I do have to make it myself. Thank you sir.
Jeremy Klae says
Thank you so much for checking out this recipe and taking the time to leave a comment. I loved these chalupas back in the day and these definitely satisfy that craving!