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Beef-Stuffed Sopaipillas

 Beef-Stuffed Sopaipillas
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
4 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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

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Beef-Stuffed Sopaipillas (continued)

Directions (continued)

  • 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.