Growing up my family ate a dish we called Chalupa. It was always a favorite for us kids because it meant everyone got a little something they liked. Whether it was the rice – blech – olives, tomato sauce, cheese, or chips, we all had something we would eat. As a mother of 4 semi picky children, I finally understood why my mom loved to make this dinner.
Chalupa Salad is the perfect meal to sneak in veggies, and use up leftover rice. This is what we called Chalupa. It wasn’t until I was an adult that I learned Chalupa was more like a burrito, not a salad. The main difference between my Chalupa, and yours, would be the base. Instead of a fried corn tortilla, we use corn chips. From there the fillings, or in our case the toppings, are all pretty similar. Stack rice, lettuce, tomatoes, beans, olives, sour cream, and cheese.
Our last big change is the sauce. While traditional chalupa adds salsa, in my family we topped our Chalupa salad with tomato sauce. I promise it is delicious and a real treat your family will love! Granted they may just pick out the chips, or eat the cheese, but usually, the mix of the cheese, sauce, and chips has the kids trying a little of it all.
- 1 bag Corn Chips
- 3 Cups Cooked Rice
- Chopped Lettuce
- Canned Black Beans
- Olives
- Sour Cream
- Tomato Sauce
- Shredded Cheddar Cheese
- Sour Cream
- Prep ingredients. Warm up rice and tomato sauce if need be. Chop lettuce and tomatoes. Drain beans.
- On individual serving plates, layer Corn Chips, Rice, beans, vegetables, tomato sauce, sour cream and cheese.
- Serve and enjoy.
- Amounts really depend on your family. If your family likes olives, you’ll want more, don’t like beans, use less.
