Instructions

1. 1

   In a large bowl, combine Masa Harina and salt. Gradually add warm water, mixing with hands until a soft, pliable dough forms.

2. 2

   Knead dough gently for 5 minutes until smooth. Cover with damp cloth and let rest for 15 minutes.

3. 3

   Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add diced onion and cook until softened, 3-5 minutes.

4. 4

   Add ground beef and cook for about 8-10 minutes, breaking it up, until an instant-read thermometer reads 160°F. Continue cooking if needed, then drain excess grease.

5. 5

   Stir in taco seasoning and ½ cup water. Simmer for 5-7 minutes until thickened. Keep warm.

6. 6

   Divide dough into 8 equal portions. Roll each into a ball.

7. 7

   Press each ball between parchment paper into a 5-6 inch round.

8. 8

   Sprinkle 2 tablespoons Monterey Jack and 2 tablespoons cheddar cheese over one half of tortilla.

9. 9

   Fold other half over cheese, pressing edges to seal.

10. 10

    Heat 1 inch vegetable oil in skillet to 350-375°F (175-190°C).

11. 11

    Fry shells 2-3 minutes per side until golden brown and crispy.

12. 12

    Drain on paper towels and sprinkle with salt.

13. 13

    Take warm cheesy chalupa shell.

14. 14

    Spoon ground beef filling into center.

15. 15

    Top with lettuce, tomato, sour cream, and other desired toppings.

16. 16

    Serve immediately.

Used in this recipe: Cast-Iron Skillet · Instant-Read Thermometer · Dough Bench Scraper (Amazon, affiliate links)