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Thread: Chalupas

  1. #1


    * Exported from MasterCook *


    Recipe By : Dina
    Serving Size : 4 Preparation Time :0:00
    Categories : Vegetarian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups fat-free refried beans
    1/2 cup salsa
    garlic salt, chili powder, & cumin -- to taste
    8 Old El Paso-brand tostada shells
    4 ounces shredded lowfat cheddar cheese -- (or Mexican blend)

    Preheat oven to 350 degrees F.

    Mix refried beans, salsa, and seasonings with a wooden spoon in a pan over a low-medium heat on the stove. When well blended and softened, remove from heat. Spread 1/4 cup of bean mixture on each tostada shell. Top each shell with 1/2 ounce of shredded cheese.

    Place chalupas on a cookie sheet and bake in the oven for a couple of minutes until cheese is melted.

    Note: Sometimes I add chopped tomatoes and/or onions on top of the refried beans before adding the cheese.

    Yield: 4 servings (2 chalupas per person)

    - - - - - - - - - - - - - - - - - -

    NOTES : 5 POINTS per serving: (2 points for the 2 tostada shells, 1 point for the refried beans, and 2 points for the cheese)

    Note: I did not use M.C. nutritional analysis because the values shown for tostada shells is not correct and over-inflates the total values.

    M.C. formatted by Dina ( on 1/22/00.

  2. #2
    Join Date
    Nov 2000
    Chino Valley, AZ


    I made these last night for dinner and are a double thumbs up!! The family enjoyed them as well. They are VERY YUMMY. I made 6 (3 servings), I made the other two from the left overs for lunch today. Thank Dina!! - Kim

  3. #3



    So glad to hear that you enjoyed the chalupas! They are one of my family's favorites too ... and so quick and easy to make.

    Thanks for your feedback!


  4. #4


    pulling up for this week's menu

  5. #5
    Join Date
    May 2000
    Byron, GA. U.S.


    I only have one thing to say! Yummy!!


  6. #6


    Pulling up for this week's menu.

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