I cook chalupas compuestas every week or two. It is more an exercise in assembly than actual cooking. The fried corn tortilla shells come from the store shelf. So do the canned refried beans, pico de gallo, shredded cheddar and jack cheese, and guacamole. I usually fill a small box of romaine lettuce from the salad bar. The only thing that I cook is the ground chuck with walnut pieces, currants, raisins, and pepitas (toasted pumpkin seeds). The lettuce gets julienned, of course. The chalupas look like this.
The HEB and Central Market make an excellent pico de gallo that consists of diced tomatoes and white onions, as well as diced serrano peppers. The serrano peppers are quite spicy.