Homemade Chalupas with Beef, Beans, and Fresh Toppings
These chalupas start with simple masa dough that fries into tender-crisp corn shells. Add warm refried beans, seasoned beef, lettuce, tomato, cheese, salsa, and sour cream for a satisfying Tex-Mex-style dinner.
- Total time
- 50 min
- Yield
- 6 chalupas
- Difficulty
- Medium
Prep 25mCook 25mMexican-AmericanMain Course
A chalupa is a small corn masa shell with a shallow bowl shape, made to hold saucy, fresh toppings. In Mexico, chalupas vary by region; this version leans Tex-Mex with seasoned beef, refried beans, cheese, lettuce, tomato, salsa, and sour cream.
The shell is the fun part. Masa harina, which is instant corn flour treated with lime, mixes with warm water into a soft dough. It is not the same as cornmeal, so look for the words “masa harina” on the bag.
This recipe uses shallow frying, not deep frying. Keep the oil at a steady sizzle, work in batches, and use tongs to move the shells safely.
01What you'll need
Ingredients
20 items · 6 chalupas
- 1 1/2 cups masa harina, also called instant corn masa flour
- 1/2 teaspoon fine salt, for the dough
- 1 cup warm water, plus 1 to 2 tablespoons more if needed
- 1/2 cup neutral oil, such as canola or vegetable oil, for shallow frying; nutrition assumes about 3 tablespoons absorbed
- 1 tablespoon neutral oil, for the beef filling
- 1/2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces 90% lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine salt, for the beef filling
- 1/4 cup water
- 1 cup canned refried beans, warmed
- 1 cup shredded romaine or iceberg lettuce
- 1 medium tomato, diced
- 3/4 cup shredded cheddar cheese
- 1/3 cup sour cream
- 1/4 cup salsa
- 2 tablespoons chopped cilantro, optional
02How to make it
Step-by-step
1. Mix the masa dough
In a medium bowl, stir together the masa harina and 1/2 teaspoon salt. Add 1 cup warm water and mix with a spoon or your hand until a soft dough forms. It should feel like soft play dough, not crumbly and not sticky. If it cracks when pressed, add 1 tablespoon water at a time.
2. Rest the dough
Cover the bowl with a clean towel or plastic wrap and let the dough rest for 10 minutes. This gives the masa time to fully absorb the water, which makes the shells easier to shape.
3. Shape the shells
Divide the dough into 6 equal balls. Press each ball between two pieces of parchment or plastic wrap into a 5-inch round, about 1/4 inch thick. Use your fingers to gently pinch up a small rim around the edge so the round looks like a shallow dish.
4. Fry the masa shells
Pour 1/2 cup oil into a large skillet and heat over medium-high heat until it shimmers. Fry 1 or 2 shells at a time for 2 to 3 minutes per side, until golden in spots and firm. Use tongs and a thin spatula to turn them carefully. Transfer to a paper towel-lined plate and sprinkle very lightly with salt if you like.
5. Cook the aromatics
In a separate skillet, heat 1 tablespoon oil over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
6. Brown and season the beef
Add the ground beef to the skillet. Cook for 5 to 6 minutes, breaking it into small pieces with a spoon, until no pink remains. Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt, and 1/4 cup water. Simmer for 2 to 3 minutes, until the beef is saucy but not watery.
7. Warm the beans
Warm the refried beans in a small saucepan or in the microwave. If they are very thick, stir in a splash of water to make them easier to spread.
8. Build the chalupas
Spread each fried shell with warm refried beans. Spoon seasoned beef over the beans, then top with lettuce, tomato, cheddar, sour cream, salsa, and cilantro if using. Serve right away while the shells are crisp.
03From our kitchen
Cook's tips
- Make-ahead: Mix and shape the masa rounds up to 4 hours ahead. Stack them between parchment, cover tightly, and refrigerate. Fry just before serving for the best texture.
- Storage: Store shells, beef, beans, and fresh toppings separately. Refrigerate cooked beef and beans for up to 4 days. Fried shells are best the day they are made, but can be kept in an airtight container at room temperature for 1 day.
- Reheating: Re-crisp shells in a 350°F oven for 5 to 8 minutes. Reheat beef and beans in the microwave or on the stove with a splash of water.
- Swaps: Use ground turkey, shredded chicken, or black beans instead of beef. Monterey Jack, queso fresco, or a dairy-free cheese can replace cheddar.
- No masa harina? Cornmeal will not work the same way. For a shortcut, fry or bake small corn tortillas and use them as a flatter base.
- Oil temperature tip: If the shells brown too fast, lower the heat. If they soak up oil and stay pale, raise the heat slightly and wait for a stronger sizzle before adding the next shell.
Cook's note
Masa dough can change with humidity and brand. Trust the feel more than the exact water amount. A hydrated dough should press smoothly without dry cracks around the edges.
04Frequently asked
Questions & answers
What is the difference between a chalupa and a tostada?
A tostada is usually a flat, crisp tortilla. A chalupa is made from masa dough and often has a slight rim or shallow bowl shape, so it can hold toppings more easily.
Can I bake the chalupa shells instead of frying them?
Yes, but they will be drier and less bubbly. Brush both sides lightly with oil and bake at 425°F for 10 to 14 minutes, flipping once, until firm and lightly browned.
Can I make these chalupas vegetarian?
Yes. Skip the beef and use extra refried beans, black beans, pinto beans, or a meatless crumble. Use vegetarian refried beans if you want the whole filling to be meat-free.
Why did my masa dough crack?
Cracks usually mean the dough is too dry. Knead in warm water 1 tablespoon at a time until the dough feels soft and smooth. Keep shaped rounds covered so they do not dry out before frying.
How do I keep chalupas from getting soggy?
Assemble them right before eating. A thin layer of refried beans helps protect the shell from wetter toppings, but salsa and sour cream should still go on last.
05Per serving
Nutrition facts
Nutrition Facts
6 chalupas
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat7 g
- 35%
- Cholesterol45 mg
- 15%
- Sodium782 mg
- 34%
- Total Carbohydrate32 g
- 12%
- Dietary Fiber6 g
- 21%
- Total Sugars3 g
- Protein16 g
- 32%
- Vitamin D0.1 mcg
- 1%
- Calcium186 mg
- 14%
- Iron4.3 mg
- 24%
- Potassium489 mg
- 10%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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