Beef Stuffed Sopaipillas

This recipe takes a little time but is very good.  To cut down on time for all of my meals, I brown six pounds of hamburger one weekend a month and freeze it in quart sized bags (approx. 1 lb in each bag).  I also dice onion in my dicer and freeze that once a month so that I have ready to use onion for recipes.  It saves LOTs of time to have part of the meal already to go.

Beef Sopaipillas

Fry Bread

2 c. all-purpose flour

1 t. salt

1 t. baking powder

1/4 c. water

1/2 evaporated milk

oil for frying

Filling

1 lbs browned ground beef

3/4 c. onion

dash of salt

1/2 t. garlic

Sauce

1 can (10 3/4 oz) cream of chicken soup

1/2 c. chicken broth

1 can (4 oz.) chopped green chilis

1/2 t. garlic

2 c. shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water  and milk with a fork until a ball forms. On a lightly floured surface, knead dough gently for around 2 minutes. Let stand for 10-15 minutes. Divide into four portions; pat each into a 6-1/2-in. circle.

In a large pan heat oil. 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 and garlic.

In a large saucepan, combine the soup, broth, chilies and garlic; Add cheese and cook until warm through.

Top fry bread with meat and cheese mixture!  You can also cut a slit in the fry bread and stuff the meat and cheese mixture inside, but we prefer to top it.

To save even more time, I sometimes double the cheese and meat mixtures. Then I freeze and label the leftovers so that all I have to do is make the bread on a night I'm needing something quickly.