Taco Bell Santa Fe Chalupa Recipe (Copycat)
This Taco Bell Copycat Santa Fe Chalupa is loaded with seasoned beef, Santa Fe sauce, and a crispy homemade shell. It'll have you feeling like it's a 1996 parking lot party all over again!
Servings: 12 servings
Calories: 341kcal
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.
Nutrition
Calories: 341kcal | Carbohydrates: 31g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1276mg | Potassium: 438mg | Fiber: 2g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 4mg