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Chalupa with tomato and avocado on top

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!

Chalupa with avocado and tomato

Check out the video to see just how to make these delicious Chalupas!

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.
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.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Ingredients
  • 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
  • 1/4 white onion minced
  • 1/2 cup cilantro chopped
  • 1/4 teaspoon salt
  • 1 lime juiced
Instructions
  • Pour oil into a heavy skillet to cover the bottom of the pan with about 1/2 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.
Notes

Nutrition

Calories: 701kcal | Carbohydrates: 42g | Protein: 37g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 1105mg | Potassium: 796mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 15.9mg | Calcium: 475mg | Iron: 3.7mg
Course: Main
Cuisine: Mexican American
Keyword: Chalupa

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Amber Turrubiates

5 stars
I love, love, love your recipes!!!

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