Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 corn tortillas (5–6 inch)
- 1/2 cup neutral oil (for frying)
- 1 tbsp lard or oil; 2 tbsp minced onion; 1 small garlic clove, minced
- 1 (16 oz) can refried pinto beans; 1/4 tsp cumin; 1/4 tsp chili powder; 1/2 tsp kosher salt; 2–4 tbsp water
- 2 cups shredded iceberg or romaine
- 1 cup diced Roma tomatoes
- 6 oz sharp cheddar, grated (about 1 1/2 cups)
- 3/4 cup red salsa
- Optional picadillo: 8 oz ground beef, 1 tbsp oil, 1/4 cup onion, 1 small garlic clove, 1 tbsp tomato paste, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp oregano (optional), 1/2 tsp salt, 1/4 cup water
Do This
- 1. Prep toppings: shred lettuce, dice tomatoes, grate cheese.
- 2. Warm beans: sauté onion and garlic in 1 tbsp fat, stir in refried beans, spices, salt; loosen with water until spreadable.
- 3. Optional: brown beef for picadillo; add seasonings, tomato paste, and water; simmer 5–7 minutes until moist.
- 4. Fry tortillas: heat 1/2 cup oil to 350°F; fry tortillas 40–60 seconds per side until crisp; drain on a rack.
- 5. Spread about 1/4 cup beans on each hot crisp tortilla.
- 6. Top with lettuce, tomatoes, cheddar, and spoon on salsa; add a spoonful of picadillo if using. Serve immediately.
Why You’ll Love This Recipe
- Classic San Antonio-style chalupas with a shatteringly crisp tortilla and creamy refried bean base.
- Quick, weeknight-friendly ingredients with a restaurant-worthy finish.
- Build-your-own style makes it ideal for casual entertaining or family dinners.
- Optional speedy picadillo adds a savory, beefy upgrade without much extra effort.
Grocery List
- Produce: Iceberg or romaine lettuce, Roma tomatoes, white onion, garlic, optional cilantro, optional jalapeño or lime
- Dairy: Sharp cheddar cheese
- Pantry: Corn tortillas, refried pinto beans (16 oz can), neutral oil, lard or oil, red salsa, ground cumin, chili powder (or ancho), kosher salt, optional dried Mexican oregano, optional 8 oz ground beef for picadillo, tomato paste
Full Ingredients
Chalupa Bases (Beans & Tortillas)
- 6 corn tortillas (5–6 inch)
- 1/2 cup neutral oil (for frying; add more as needed)
- 1 tablespoon lard or neutral oil (for beans)
- 2 tablespoons very finely chopped white onion
- 1 small garlic clove, minced
- 1 (16 oz) can refried pinto beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder or ancho chili powder
- 1/2 teaspoon kosher salt, or to taste
- 2–4 tablespoons water, as needed to loosen beans
Toppings
- 2 cups shredded iceberg or romaine lettuce (about 1/4 small head)
- 1 cup diced Roma tomatoes (2 medium)
- 6 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
- 3/4 cup red salsa (salsa roja or your favorite jarred)
- Optional garnishes: chopped cilantro, pickled jalapeño slices, lime wedges
Optional Quick Picadillo
- 8 ounces 85% lean ground beef
- 1 tablespoon neutral oil
- 1/4 cup finely chopped white onion
- 1 small garlic clove, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder or ancho chili powder
- 1/4 teaspoon dried Mexican oregano (optional)
- 1/2 teaspoon kosher salt
- 1/4 cup water
Step-by-Step Instructions
Step 1: Prep the toppings and set up
Shred the lettuce, dice the tomatoes, and coarsely grate the cheddar. Place each topping in small bowls. Set out the salsa and any optional garnishes. Line a sheet pan with a wire rack and paper towels for draining the fried tortillas. This organization makes assembly fast once the tortillas are crisp.
Step 2: Season and warm the refried beans
In a medium skillet over medium heat, warm 1 tablespoon lard or oil. Add 2 tablespoons finely chopped onion and sauté until translucent, 2–3 minutes. Stir in the minced garlic and cook 30 seconds more. Add the refried beans, cumin, chili powder, and salt. Stir until smooth and heated through, splashing in 2–4 tablespoons water until the beans are spreadable but not runny. Reduce heat to low and keep warm, stirring occasionally.
Step 3: Optional quick picadillo
Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ground beef and onion; cook, breaking up the meat, until no longer pink and lightly browned, 4–5 minutes. Stir in garlic, cumin, chili powder, and oregano; cook 30 seconds. Add tomato paste, salt, and 1/4 cup water. Simmer, stirring, until thick and moist but not saucy, 5–7 minutes. Keep warm over low heat. This adds about 15 minutes total to the recipe time.
Step 4: Crisp the corn tortillas
Pour 1/2 cup neutral oil into a large skillet and heat to 350°F (use an instant-read thermometer). Fry tortillas one at a time, pressing gently with a spatula to keep them flat. Cook 40–60 seconds per side until golden and rigid with tiny blisters. Transfer to the prepared rack, lightly salt, and repeat. Keep finished tortillas warm in a 200°F oven while you fry the rest.
Step 5: Build the bean base
Working with hot, crisp tortillas, spread about 1/4 cup warm refried beans onto each using an offset spatula or the back of a spoon. The beans should form a thin, even layer all the way to the edge; this anchors the toppings and preserves crunch.
Step 6: Add optional picadillo and fresh toppings
If using, spoon 1–2 tablespoons picadillo over the beans. Top each chalupa with a small handful of shredded lettuce, a spoonful of diced tomatoes, and about 1 ounce grated cheddar (roughly 1/4 cup). Avoid piling too high so the tortilla stays crisp.
Step 7: Finish with salsa and serve
Drizzle or spoon 1–2 tablespoons red salsa over each chalupa. Add cilantro or pickled jalapeños if you like. Serve immediately while the tortillas are crackly and warm.
Pro Tips
- Beans should be spreadable, not runny. Add water a tablespoon at a time until they glide on the tortilla.
- Keep tortillas flat while frying by pressing gently with a fish spatula; this creates the classic rigid chalupa base.
- Drain on a wire rack, not just paper towels, to preserve crispness.
- Warm serving plates in a 200°F oven so toppings stay lively without steaming the shell.
- Don’t overdress. Add salsa just before serving to avoid sogginess.
Variations
- Baked or air-fried shells: Brush tortillas lightly with oil and bake at 425°F for 8–10 minutes, flipping once, or air-fry at 400°F for 4–6 minutes until crisp.
- Cheese swap: Try a 50/50 mix of sharp cheddar and crumbled queso fresco for extra Tex-Mex flair.
- Bean twist: Use refried black beans and add a pinch of smoked paprika for a deeper, smoky note.
Storage & Make-Ahead
Assembled chalupas should be eaten immediately. Make-ahead: Refried beans can be prepared up to 3 days ahead and refrigerated (reheat with a splash of water). Picadillo keeps 4 days refrigerated. Tortillas can be fried up to 1 hour ahead and held on a rack in a 200°F oven. Store leftover components separately; re-crisp tortillas in a 375°F oven for 3–5 minutes.
Nutrition (per serving)
Approximate for 2 chalupas with beans, cheddar, lettuce, tomato, and salsa (no picadillo): 600 calories; 32 g fat; 52 g carbs; 24 g protein; 980 mg sodium. With picadillo add about 100 calories and 8 g protein.
