I guess it’s time I post something tht’s not a dessert, huh? As much as I want to eat holiday treats for dinner I better share a few savory ideas for you this Christmas season. This recipe for Beef Stuffed Sopaipillas came from having leftover beef roast meat and wanting to do something with it other than beef stew. These Sopaipillas were the perfect solution. The soft, airy dough made for a great pocket for the flavorful shredded beef. Top these with the queso sauce and some fresh lettuce and tomatoes and you have a dinner that your entire family will rave about! I just used my favorite Navajo taco dough recipe but you if you are in a hurry you could always just buy scone dough from the grocery store. I hope you enjoy these as much as we did.

Beef Stuffed Sopaipillas with Cheese Sauce
  1. 1 can green chilies
  2. 3 cup shredded (leftover) beef roast meat
  3. 1 onion
  4. 1 red or green bell pepper, diced
  5. 1 tsp. cumin
  6. 1 tsp. chili powder
  7. Salt & pepper
Queso Sauce
  1. 1/2 stick butter
  2. 1/2 cup flour
  3. 2 1/2 cups milk
  4. 1 can green chilies
  5. 1/2 tsp. chicken bouilion
  6. Salt and pepper to taste
  7. 2/3 cup cheese, shredded
  8. 1 recipe fried dough
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  1. If you don't have leftover beef roast, put the beef roast into a crock pot. Add a little water and season with salt and pepper. Cook the roast on low heat for 6-8 hours, or until the roast is fork tender. Once the meat is cooked, shred the meat and set aside.
  2. Slice the onions and bell peppers. In a saute pan, add a little olive oil to the pan and heat. Add the onions and peppers to the oil and saute until tender. Add the beef to the vegetables and green chilies. Simmer until warmed through. Add the seasonings to the mixture and turn heat to low while you prepare the dough and sauce.
  3. Queso Sauce: Whisk together the butter and flour in sauce pan until butter begins to melt. Then add the milk, green chilies, chicken bouillon, salt and pepper. Continue whisking the sauce until it is smooth and begins to thicken. Add the shredded cheese and turn heat to low. Let the sauce continue to warm and let the cheese melt until ready to serve. If the sauce gets too thick, add more milk as needed.
  4. Fried dough: Mix together the dough ingredients as the recipe indicates in a mixing bowl. Heat a deep pan of oil to medium high heat. Flatten out a piece of dough into a flat rectangle. Once the oil is hot, drop the rectangle piece of dough into the oil. Watch the scone carefully so it doesn't burn. Once the bottom browns, turn it to the other side and continue to cook until golden brown on all sides. Remove scone from the oil and place on a paper towel to drain. Once you have cooked all of the scones, get ready to plate the sopaipillas. On a plate place a scone. Cut the scone in half, but keep one side of the scone intact. Open up the scone and place a healthy portion of the shredded meat mixture in between the layers of the dough. Pour some of the queso sauce over the scone. Top with lettuce, tomatoes, shredded cheese and sour cream.
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