Tex-Mex Chalupa Casserole
I have struggled from day one over what to call this casserole. The recipe I patterned this after was called Chalupa Casserole. Okay. Except "chalupas" apparently is the Spanish word for canoe or small boat, or something to that effect, so an authentic Mexican chalupa is so named because the tortilla dough is formed in the same manner, to make a corn canoe if you will, then stuffed with a variety of fillings.
On the other hand, I have gone to a Mexican restaurant before, ordered a chalupa plate expecting that, and received what really was a tostada to me – a flat, fried tortilla, topped with refried beans and meat and dressed like a taco, with lettuce, onion and tomatoes. Nothing concave or boat shaped about it!
|A collection of my favorite Southwestern, Mexican and Tex-Mex recipes, from my website, DeepSouthDish.com.|
If you make any of these recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
I love Mexican food, or I guess more appropriately, what we in the United States know as Tex-Mex, a more Americanized version of anything remotely resembling authentic Mexican cuisine.
I confess though, I'm a pretty simple girl when it comes to it. Give me some chips and salsa or that fabulous cheese dip to start, or maybe even some nachos and a margarita and I'm pretty good with tacos, burritos, or the occasional tostada. Love those!