Warm crispy tortilla stacked high with Mexican toppings. Build your own taco night reinvented.

Mexican Chalupas

This is a dinner that Isaac gets excited about. I can hardly call it cooking dinner when I make it because it’s basically assembling at it’s finest. Fried corn tortillas are brushed with refried beans and then topped with any toppings you like. Serve with chips and a cold beer, and you have dinner ready in no time.



1/2 cup vegetable oil, or as needed
8 corn tortillas
4 cups shredded lettuce
1 1/2 cups grated queso fresco
3/4 cup sour cream
1 large tomato, diced
2 avocados, pitted, peeled, and diced
2 cups refried beans, warmed
2 cups cooked, shredded chicken, warmed

-Line a baking sheet with paper towels. In a large skillet, heat oil until shimmery and hot. Fry tortillas one at a time until firm, 1 minute per side. Transfer to baking sheet; cool 5 minutes.

-Place lettuce, cheese, sour cream, tomato, and avocado in separate serving bowls.

-Spread beans on each tortilla. Sprinkle chicken on top. Arrange chalupas on a platter; serve with toppings on the side. Serves 4.

Source: Eva’s Kitchen by Eva Longoria

Katie’s Tips:

*I buy rotisserie chicken from the grocery store already cooked. I just pick off the chicken and shred it. This is a big time saver.

*I found a grocery store near by that sells wonderful fresh salsa and guacamole. I like to buy that to serve on top of the chalupas and for chip dipping. Another weeknight time saver.



Warm crispy tortilla stacked high with Mexican toppings. Build your own taco night reinvented.

Warm crispy tortilla stacked high with Mexican toppings. Build your own taco night reinvented.

Bueller? Bueller? Anyone?

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  48. Fredo Reply

    Another low cal meal for that svelt husband of yours.

    • katie Reply

      maybe he should become a crazy dieter and eat 500 calories a day. I heard someone named Fredo is doing that.