Las Chalupas

By Sandra - Thursday, March 07, 2013

This one comes from one of Sandra Lee's Cookbooks.  I love easy meals and even though I usually cook everything from scratch, once in a while I like to put together a quick meal using items I already have on hand, packaged, bottled, ready to go.

Las Chalupas

These are so good, and quite filling too, and I didn't overfill the tortillas because I made 8 and the recipe calls for 6 so the meat filling wouldn't be enough.  It still worked out pretty well.

A few don't have to deep fry the tortillas to make them crispy, and you could totally substitute tostada shells which I plan on trying next time.   I didn't have any issues with having to drain the meat after it's cooked because the taco seasoning absorbed all the liquid.

I adapted the recipe slightly to suit our needs.

Las Chalupas
Las Chalupas
Source:  Sandra Lee Food Network

1 pound ground beef
1 package taco seasoning
2/3 cup salsa

1/4 cup canola oil
4 to 6 flour tortillas

4-cheese Mexican blend
Shredded lettuce
Chopped tomatoes
Sour cream

In a skillet over medium heat, brown meat. Add taco seasoning and salsa.  Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.

In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides.  Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes.

Las Chalupas

Remove plate and cover cheese with shredded lettuce, then tomatoes. Place dollops of sour cream in center.

Las Chalupas

  • Share:

You Might Also Like


  1. One of my favorite things to prepare and eat.

  2. This is how I make mine, too. I really think that frying the tortillas lightly is what makes all the difference in the world.