Shredded beef is sandwiched between two crispy fried corn tortillas with plenty of refried beans and cheese. It’s topped off with a fresh avocado salsa.
This recipe goes way back for me. All the way to elementary school. In 4th and 5th grade I went to an elementary school in Southern Nevada. The most popular lunches in the cafeteria were pizza (of course, and chalupas. I was a bring-it-from-home-lunchbag girl, which means I always had something to trade for one of those glorious little chalupas. Snack cakes and cookies were always the price, but I always went for it. I loved those things! All they really were was some fried corn tortillas with beans and cheese in the middle and on top. There was always some lame excuse for a fresh salsa on top too. It’s a school cafeteria after all. Well, I knew it was high time I make a grown up version of this favorite childhood treat. And this? These chalupas are amazing! They are even better than I remember!
Check out the video to see just how to make these delicious Chalupas!
- 12 corn tortillas
- Vegetable or Canola Oil, for frying
- 2 cups refried beans
- 2 cups cooked and shredded beef
- 4 cups shredded mozzarella cheese
- 4 roma tomatoes, diced
- 2 avocados, pitted and diced
- ¼ white onion, minced
- v1/2 cup cilantro, chopped
- ¼ teaspoon salt
- 1 lime, juiced
- Pour oil into a heavy skillet to cover the bottom of the pan with about ½ to 1-inch of oil. Heat to 350 degrees.
- Working 1 or 2 at a time, fry tortillas for about 60 seconds per side until crisp and golden. Transfer to a paper towel-lined baking sheet to drain.
- Preheat oven to 350 degrees.
- Spread some refried beans on top of one of the cooked tortillas. Top with a pinch of mozzarella cheese, some shredded beef, and then more cheese. Top with another tortilla like a sandwich and add another generous pinch of cheese to the top. Place on a baking sheet. Repeat with the remaining tortillas until you have 6 chalupas. Put chalupas in oven for 5 minutes until cheese melts.
- Meanwhile, make avocado salsa by combining tomatoes, avocados, onion, cilantro, salt, and lime juice in a bowl.
- Serve chalupas immediately with a heaping spoonful of avocado salsa and some sour cream.