Sopaipillas Stuffed With Beef
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4-5
ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup water
- 1⁄4 cup evaporated milk
- 1 1⁄2 teaspoons vegetable oil
- oil, for frying
- 2 cups shredded cheddar cheese
-
FILLING
- 1 lb ground beef
- 3⁄4 cup chopped onion
- 1 (10 1/2 ounce) can chicken and rice soup, undiluted
- 1⁄3 cup water
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
-
SAUCE
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1⁄2 cup chicken broth
- 1 (4 ounce) can chopped green chilies
- 1⁄2 teaspoon onion powder
directions
- In a bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
- In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup, water, garlic powder and pepper. Simmer 10 minutes or until most of liquid is absorbed.
- In a saucepan, combine soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.
- Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.
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Reviews
-
These were pretty good. I made them exactly as directed. I think I'd make a few changes, such as using cheese soup in place of the cream of chicken, and using diced canned jalapenos in place of the green chiles. That would kick them up a notch. I'd also like a little more "beefy" flavor in the meat, perhaps using consomme or french onion soup in place of the chicken n' rice. Still, a nice base on which to build. Thanks for the recipe!
Tweaks
-
These were pretty good. I made them exactly as directed. I think I'd make a few changes, such as using cheese soup in place of the cream of chicken, and using diced canned jalapenos in place of the green chiles. That would kick them up a notch. I'd also like a little more "beefy" flavor in the meat, perhaps using consomme or french onion soup in place of the chicken n' rice. Still, a nice base on which to build. Thanks for the recipe!
RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>