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Beef-Stuffed Sopaipillas Recipe

Beef-Stuffed Sopaipillas Recipe photo by Taste of Home

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After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! —Lara Pennell Irving, Texas

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Beef-Stuffed Sopaipillas Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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 canola oil
Additional oil for frying
FILLING:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large 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 large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the 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. Yield: 4 servings.

Originally published as Beef-Stuffed Sopaipillas in Taste of Home October/November 2001, p29

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Beef-Stuffed Sopaipillas

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Reviewed on Apr. 14, 2012 by liz wong

This recipe is a winner. My teenage boys loved it!!!

Reviewed on Nov. 28, 2010 by katlaydee3

Very good recipe. I made this with re-fried beans and Spanish rice on the side.

Reviewed on Nov. 07, 2010 by debleblanc

My husbanded reminded me today that we haven't had these for awhile so I'm making them now. They are great. I usually make my own sauce using the remainder of the can of evaporated milk and some chicken stock adding in the green chiles along with some cumin and cayenne. Reallhy good!

Reviewed on Mar. 24, 2009 by mbush2008

Empenadas would almost be the same. Except you would not have to make the dough from scratch if you didn't have the extra time. If you look in your freezer section for GOYA Discos, they come in an orange color and a flour tortilla color, you can use those. You just need to thaw them out, take your rolling pin and roll them just a bit to make them bigger. You then fill them and fold them over like a turnover. Take a fork and press the edges. Voila, the only thing left is to fry them. You can fill them with ANYTHING, just make sure that you seal them tightly so that it doesn't leak out during frying. Watch when frying as they get done quickly.

Hope that helps.

Reviewed on Nov. 20, 2008 by cherylrtripp

I was looking for a recipe for empidadas(not sure if I spelled this correctly), but I came across this recipe and I tried it tonight. It was great!!