TEXAS-STYLE CHALUPAS (TOSTADAS)
Beans, spiced-up hamburger meat, and lots of cheese. My kids love these, it's like eating a giant nacho. So easy!
Provided by Goodie
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Spoon refried beans into a small microwave-safe bowl and stir in 2 tablespoons water. Microwave on high until hot and spreadable, 1 to 2 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard grease. Stir salsa into beef and cook until heated through, 2 to 3 minutes.
- Spread tostada shells onto a baking sheet. Spoon 2 tablespoons of refried beans onto middle of each tostada and spread outward. Cover with cooked beef mixture and top with shredded cheese.
- Bake in the preheated oven until cheese is melted, about 7 minutes.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 32.5 g, Cholesterol 74.8 mg, Fat 29.3 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 14.7 g, Sodium 916.8 mg, Sugar 1.5 g
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
- To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
PORK CHALUPAS
My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.
Provided by looneytunesfan
Categories One Dish Meal
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
- Cook on low for 4 hours.
- Remove roast and pull meat apart, removing any bones or fat.
- Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
- Place corn chips on serving plates.
- Spoon pork mixture over chips and serve with desired optional toppings.
Nutrition Facts : Calories 1104.3, Fat 38.3, SaturatedFat 8.3, Cholesterol 190.5, Sodium 706.6, Carbohydrate 100.4, Fiber 17.3, Sugar 4.6, Protein 88.7
TACO BELL CHALUPA COPYCAT
Make and share this Taco Bell Chalupa copycat recipe from Food.com.
Provided by paulamatt
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make Indian Fry Bread Mix dry ingredients together.
- Cut in shortening; then add milk.
- Shape dough into a long cylinder; cut into 8 equal parts.
- Flour hands, then work the pieces into 6" tortillas.
- Fry in oil until golden brown.
- To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
- Combine ground beef, flour, chili powder, paprika, and salt.
- Mix well.
- Add onions and water.
- Mix again.
- In a skillet, cook beef mixture until browned.
- Stir often while cooking so no large chunks form; it should be more like a paste.
- Remove from heat and keep warm.
- Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
- Top with hot sauce or salsa if desired.
PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
More about "chalupas recipes"
THE AUTHENTIC MEXICAN CHALUPAS YOU WEREN’T EXPECTING
From garlicandzest.com
4.8/5 (25)Total Time 22 minsCategory Appetizer, Main CourseCalories 244 per serving
- In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4" of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It's ok, if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
HOMEMADE MEXICAN CHALUPAS RECIPE | BROWN SUGAR …
From bsugarmama.com
TRADITIONAL CHALUPA RECIPE: MAKE HOMEMADE …
From masterclass.com
HOW TO MAKE CHALUPAS {SUPER EASY RECIPE} - THE TORTILLA …
From thetortillachannel.com
STEAK CHALUPA SUPREME - TACO BELL - CANADA
From tacobell.ca
CHALUPA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Masa, cheese, lettuce, salsaRegion or state Hidalgo, Puebla, Guerrero, … Place of origin MexicoServing temperature Hot
WHAT IS A CHALUPA? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
SLOW COOKER CHALUPAS - FOOD STORAGE MOMS
From foodstoragemoms.com
HOW TO MAKE MEXICAN CHALUPAS {TASTY RECIPE} - THE TORTILLA CHANNEL
From thetortillachannel.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
WHAT IS THE DIFFERENCE BETWEEN TACO BELL’S GORDITA AND CHALUPA …
From foodsalternative.com
CHALUPA VS. TACO: MEXICAN FOOD STAND-OFF - UNO CASA
From unocasa.com
IN THE KITCHEN: A PROPER CHALUPA – INSIDE NEW ORLEANS
From insideneworleansmagazine.com
CHICKEN CHALUPA SUPREME - TACO BELL - CANADA
From tacobell.ca
TACO BELL CHALUPA: WHAT TO KNOW BEFORE ORDERING - MASHED
From mashed.com
HOW TO MAKE HOMEMADE CHALUPAS - YOUTUBE
From youtube.com
CHALUPA RECIPE (WITH PORK) | KITCHN
From thekitchn.com
WHAT IS A NAKED CHICKEN CHALUPA - BELLMORE GREEK FOOD
From bellmoregreekfood.com
TACO BELL CHALUPA RECIPE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
HOMEMADE CHALUPA (TACO BELL COPYCAT) - COOKING CARNIVAL
From cookingcarnival.com
10 BEST CHICKEN CHALUPA RECIPES | YUMMLY
From yummly.com
CHALUPA RECIPE - MASHED.COM
From mashed.com
HOMEMADE CHALUPAS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
LAS CHALUPAS PRODUCTS - MAJESTIC FOOD SERVICE
From majesticfoodservice.ca
EASY BLACK BEAN CHALUPAS - MINISTRY OF CURRY
From ministryofcurry.com
CHALUPAS - THE MIDNIGHT BAKER
From bakeatmidnite.com
CHALUPA SHELLS AT WALMART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHALUPAS - SONORA TORTILLAS
From sonora-tortillas.com
HOMEMADE CHALUPAS - THE STAY AT HOME CHEF
From thestayathomechef.com
AUTHENTIC MEXICAN CHALUPAS - YUMMLY RECIPES
From ymmlyrecipes.com
CRISPY CHALUPAS (OR SOPES) RECIPE BY JEANMARIE BROWNSON
From thedailymeal.com
CHALUPA'S MEXICAN FOOD - KAUAI - ROAMING HUNGER
From roaminghunger.com
TACO BELL CHALUPA RECIPE (COPYCAT) - SWEET TEA AND SPRINKLES
From sweetteaandsprinkles.com
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
WHAT IS DIFFERENCE BETWEEN CHALUPA VS TOSTADA?
From battersbybrooklyn.com
MAKE TACO BELL'S DISCONTINUED TOASTED CHEDDAR CHALUPA AT HOME
From wideopeneats.com
SLOW COOKER PORK CHALUPAS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
WHAT IS CHALUPA? BEST WAY TO EAT IT - FOODDEVISE.COM
From fooddevise.com
CHALUPA | TRADITIONAL APPETIZER FROM PUEBLA DE ZARAGOZA, MEXICO
From tasteatlas.com
TRADITIONAL FOOD FROM PUEBLA: THE “CHALUPAS”
From poblanerias.com
WHAT’S A CHALUPA IN MEXICAN FOOD? – UNOMASTAQUIZA
From unomastaquiza.com
You'll also love
Related Search