BEEF-STUFFED SOPAIPILLAS

This recipe came from Taste of Home Contest Winning 2006 pg. 124
https://www.tasteofhome.com/recipes/beef-stuffed-sopaipillas

We all loved!

We put the sauce on top instead of inside.  Had enough left over for about 2-3 more.  We thought this mixture would make good nachos as well.

• 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 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 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.