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
1 lb ground beef
3/4 cup chopped onions
1 (10 1/2 ounce) cans chicken and rice soup, undiluted
1/3 cup water
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 (4 ounce) cans 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 375F. 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.
Servings: 4-5
Time preparation: 15 min.
Time total: 30 min.