Taco Bell Chalupa Supreme

Ingredientai

For the Chalupas:▢ 5 cups All Purpose Flour▢ 2 Tablespoons Baking Powder▢ 1 teaspoon Salt▢ 2 Tablespoons Vegetable Oil plus more for Frying▢ 2 Cup MilkFor the Beef Mixture:▢ 2 pound Ground Beef▢ 2 small Onion chopped▢ 4 Tablespoons Taco Seasoning▢ 0.5 cup Salsa▢ 0.5 cup WaterFor the Toppings:▢ 1 cup Sour Cream▢ 4 cups Shredded Lettuce▢ 4 cups Shredded Mexican Cheese Blend▢ 4 Tomatoes diced

Nurodymai

For the Chalupas:In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt.Then mix in 1 tablespoon vegetable oil.Gradually stir in the milk.  Then mix in the remaining flour until a dough forms.  Knead the dough with your hands.Add more milk if the mixture is too dry and add more flour if the mixture is too wet.Form the dough into a long log and cut it into 8 equal parts.  Use your hands to form each part into a round circle on a floured surface that is approximately 6 inches across.Once all the circles are formed, use a fork to poke a few holes into each of them.Heat 2 inches of the vegetable oil in a large pot until it’s approximately 350 degrees Fahrenheit.Cook the circles one at a time.  Place one of the disks in the hot oil and cook it for 5 seconds on each side.Use tongs to gently fold the disk in half to make a taco shape.  Then hold it in the oil and allow it to cook for 1-2 minutes.  Use the tongs to flip it over and hold the other half in the oil to cook for 1-2 minutes.Once the entire shell is golden brown, remove it from the oil to a plate lined with a paper towel to soak up the excess oil.Continue this process until all the shells are fried.For the Beef Mixture:Brown the ground beef with the onion in a skillet until brown over medium high heat. Drain the excess grease.Stir in the water, taco seasoning and salsa.Heat uncovered for 3-5 minutes until the flavors are combined.Remove from heat.To Assemble:Fill each of the shells with the beef mixture.Top with the sour cream, shredded lettuce, shredded cheese and diced tomatoes.Serve immediately while warm and enjoy!

Pastabos

RECIPE NOTESRefrigerate the leftovers separately in airtight containers for up to 5 days. It’s best to use room temperature milk when making the chalupa.