ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Taco Bell Chalupa

Misc.

I think the Chalupa's would be good with cinnamon and sugar on them filled with apples. Please, get us the recipe!


MsgID: 033639
Shared by: crazylazerk
In reply to: ISO: CHALUPA RECIPE
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: CHALUPA RECIPE
  JODI
2 ISO: Taco Bell Chalupa
  crazylazerk
3 Recipe(tried): Chalupa
  Toni in Ohio
4 ISO: Chalupa Recipe
  Sharon, California
5 Recipe(tried): Bean Chalupa
  Marcia in Fresno, Ca
6 Recipe(tried): Bean Chalupa
  Marcia in Fresno, Ca
7 re: chalupa bread
  Kim_Pennsylvania
8 Recipe: Chalupas with Chicken or Chorizon Filling
  Judy/Quebec
ADVERTISEMENT
Random Recipes
  • Famous Female Recipes - 3 More
  • DOLLY MADISON TEA CAKES 1/2 cup (2 sticks) butter 8 oz. cream cheese 2 cups flour Cream together butter and cream cheese. Add flour and then divide into 48 balls. Place in mini muffin tins and shape to line the cup...
  • Inside Out Manicotti (layered using mostaccoli or ziti)
  • INSIDE OUT MANICOTTI "Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. We used a smaller pasta and covered it with sauce and cheese." FOR THE SAUCE: 1 Tbsp. v...
  • Cheese Blintzes
  • CHEESE BLINTZES FOR THE CREPES: 1/2 cup flour, sifted 1 cup milk 3 eggs pinch of salt FOR THE FILLING: 3 lb pot cheese (or farmers cheese), strained 1/2 cup sugar 1/2 cup raisins...
  • Blistered Cherry Tomatoes and Serving Suggestions
  • Blistered Cherry Tomatoes "These blistered tomatoes have become my default cure to any summer food ailment. Need more flavor? Add blistered tomatoes. Need a veg? Toss them in. Hungry for a snack? Cheese and deliciousl...
ADVERTISEMENT
  • Brennan's French Onion Soup - correction and variation
  • I have made this recipe many times, having purchased the Brennan's cookbook from the restaurant on my honeymoon 45 years ago. I believe there is a transcription error in the amount of flour called for. I believe what...
  • Pasta Fasu (using pork and beans)
  • Hello my name is Curt. Pasta Fasu in my family is German it is: 1/2 pound ditalini 1 pound ground beef 1 onion, chopped (optional) 1 clove garlic, minced 3 tbsp olive oil 1 can tomato or spaghetti sauce 1 can pork an...
  • Making E-80 Torte at home
  • E-80 TORTA For an 18 cm cake tin. BUTTER SHEETS: 2 eggs 100 g of flour 100 g butter (room temperature) 100 g (powder) of sugar MARZIPAN CHOCOLATE...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!