a recent facebook post I liked.....and want to try??  
If you like Tex-Mex these are a great change from the normal taco/burrito line up so give them a shot!

Chalupa-Tostadas
1 pound ground beef 
1/4 onion, diced 
2 Tablespoons olive oil
1 Tablespoon chili powder
2 Teaspoons cumin seeds (I left mine whole but you could toast them and grind them if you wanted)
1 Teaspoon hot paprika
1/2 Teaspoon cayenne
Pinch of salt
Chalupa Shells (recipe follows)
Additional Toppings:
Grated cheese
Shredded lettuce
Diced tomatoes
Sour cream

Start out by adding your oil to a large pan over medium-high heat. Once your oil is hot, add your onions and let them cook for minute or two until translucent. Then add all your spices and stir. Cooking your spices for just a minute or two before you add the beef will really release their flavor. Just be careful to make sure they don’t burn.

Then add your ground beef. Turn your heat down to medium and cook, stirring frequently, until the beef is browned.

While my beef cooked, prep other toppings.

Chalupa Shells2 1/2 Cups all-purpose flour 
1 Tablespoon baking powder
1/2 Teaspoon salt
1 1/2 Tablespoons butter
1 Cup milk
Oil for frying

To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.

Next, lightly roll out the ball with your hands and divide it into 6 even pieces. Roll each of those into balls and you’re ready to get started frying.

TIP. For the frying part, don’t use a really deep pot or pan. A deep cast iron skillet is perfect for frying these. The reason is that you only want your oil to be about 2 inches deep at the maximum that way you can easily tong your dough and shape it.

So get out your favorite skillet or pan and add enough frying oil (I used canola) to come a few inches up the side. You want your oil to be 350 degrees. When frying, I highly recommend a deep fry thermometer. If too hot or too cold, you’re shells just won’t fry up correctly.
While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Make it as round as possible.

When your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up!
Each shell will only take about 2 minutes to cook. You have two choices. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly. That’s the easy way to do it and would give you kind of a chalupa tostada base that you could pile toppings on.

If you want a real shell though, this is what you have to do:

1) Let the dough fry for about 30 seconds on one side.
2) Use tongs to flip the dough over.
3) After you flip the dough, use the tongs to gently fold the dough in half. Hold the dough in that shell shape with the tongs for about 30-45 seconds on one side.
4) Roll the shell shape over to the other side to cook it evenly.

You can keep these in a warm oven (200 degrees) while you fry off the rest of the shells and then everybody can eat at the same time.

These are larger than normal taco shells so you can really pile them high and deep with fillings!

Whether you actually make the shells or just make flat tostadas to pile stuff on, chalupas are a definite win.

Note:   Makes 6 shells, I recommend doubling it.