The other night we looked up a recipe for gluten-free chalupas. When you have Celiac disease, you can't eat at Taco Bell anymore. Well, the recipe we found was more of a tostada recipe than a chalupa recipe, but it was still really good. We used yellow corn tortillas and baked them on a greased baking sheet under the broiler for 5 minutes. Then we put refried beans and monterey jack/cheddar cheese on top and placed the tortillas back under the broiler for another 5 minutes. We topped that with sour cream and taco meat made with our own taco seasoning. The recipe also called for salsa, but I chose not to have any on mine. I put salsa on my husband's tostadas, though. We served ours with a little white rice on the side. You could do some other type of fancy rice, but my husband is a fan of white rice. These were really good, and we're going to have them as leftovers this week. YUM!