This is a yummy guest post recipe from one of my local (and newest) friends Meaghan, she actually has a scrumptious food blog herself, which you can check out here – 4SonRUs. She has some AMAZING food posts, like this Mexican Corn Salad, and OMG these Chicken Cordon Blue Paninis look like they are to die for, and I know my kids and I would LOVE this One Pot Wonder Pizza Pasta! Seriously you need to check her blog out for some amazing food posts, they all look delicious!
Here’s Meaghan, take it away girl!
So I’ve got a secret I need to get off my chest, and I figure if I can’t confess to my fellow foodies and Mommy-friends, then I’m really in dire straights. So, before it’s too late, let me air out my dirty laundry. I went through this phase in high school. A Taco Bell phase, and I never quite got over it. Specifically, their chalupas. Those are my jam. Well, you get the idea. I mean seriously, a pillow-y, soft center is encased by a lightly crisp, chewy, perfectly fried and golden exterior that’s generously filled with a browned beef, deliciously flavorful taco filling and then it’s garnished with more toppings that perfectly compliment and blend all the flavors.
Wait, you still thought we were talking about the fast food version, didn’t you? We took everything that was great about our favorite Chalupas and raised them to the ninth degree.
Now we can skip the drive through, and whip out these bad boys at home. The hubs and sons alike ask for them regularly, and I love being able to say yes since they’re so easy and convenient. Everyone wins when your taco shell is crispy, chewy and deep-fried, right?
If you aren’t familiar with chalupas, you may have heard of them by another name: Navajo tacos or Indian fry bread. All are accurate, the only teensy difference being that we don’t try to shape the dough into a ‘taco’. Pile em high with your favorite ‘fiesta’ fixings and you can’t go wrong. These are perfect fr a get together, Mexican fiesta, or even a Cinco de Mayo party!!!
For the Navajo taco bread/ Chalupa bread
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
4 cups oil for frying, or as needed
1 lb taco seasoned ground beef
3 cups shredded lettuce
1 cup shredded cheddar or Mexican blend cheese
1 large tomato, diced
Additional Toppings (Optional)
Refried beans, salsa, sour cream, guacamole, taco sauce, pico de gallo, avocado, black olives, etc.
1. In a medium to large bowl, stir together the fry bread’s dry ingredients. Stir in the milk and continue stirring until the dough comes together. If the dough’s too sticky, add more flour just until you’re able to handle the dough. Turn the dough ball out onto a floured surface and finish by kneading the dough until smooth, about 5 minutes. Then let the dough rest for 5 minutes.
2. Heat the oil in a large, deep heavy skillet to 375°F, the oil should be about 1 1/2 inches deep. Divide the dough into roughly 4 to 6 pieces, depending on your crowd, and roll out the dough balls into roughly ¼-inch thick circles.
3. Fry the dough, one at a time, in the prepped oil until golden brown on both sides, turning only once. Then remove from the skillet to drain on paper towels.
4. Top the fried bread with the seasoned taco meat, lettuce, cheese, tomatoes, and your choice of additional taco fixings.
This is an original recipe. You are more than welcome to link to it in a blog post, or to pin on pinterest, but you MUST give Everything Mommyhood credit.