Taco Salad Stuffed Sopapillas

How about something for Taco Tuesday y’all??

This post is sponsored by Old El Paso, all opinions are my own.

And today I’ve got a taco salad twist I think you’ll love.   Think taco salad stuffed inside a warm sopapilla.  

Tell me you’ve had a sopapilla.  It’s like fry bread.  A simple dough deep fried into a warm, golden and puffy little pillow.  They are typically served as dessert with a drizzle of honey or sprinkled with powdered sugar, and they are so.so.good.  

But I decided to get a little savory with some sopapillas, so I stuffed  ’em with all kinds of good taco salad-y stuff and smothered ’em in enchilada sauce.  

 You can really stuff these puffy little pillows with whatever kind of meat and salad toppings you want….

• Stuff ’em with  chicken, ground beef, turkey, or pork.  Add a little taco seasoning to the meat if ya want. 
• Keep them vegetarian and stuff ’em with black beans and a variety of sautéed veggies- onions, mushrooms, peppers, etc.
• Top with salsa, green or red enchilada sauce.  
• And of course, add avocado, sour cream and some cheese.  

And if you really want to keep them easy, skip making the sopapillas from scratch and use frozen rolls.  Let them thaw, roll them out flat and drop them into the fryer.  Works like a charm and saves you some serious time. 

And when there is leftover sopapillas, drizzle some honey on them and enjoy dessert. 

Taco Salad Stuffed Sopapillas

2013-10-07 19:57:37

Serves 6

Taco salad stuffed inside a warm sopapilla!

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For the sopapillas

1. 1 cup warm water
2. 1 tablespoon active yeast
3. 2 tablespoons sugar
4. ½ teaspoon salt
5. 3 cups flour
6. Vegetable oil for frying

For the filling

1. 3 large chicken breasts, thawed
2. 2 tablespoons olive oil
3. 1 head iceberg lettuce, chopped finely
4. 2 avocados, pitted and sliced
5. 2 roma tomatoes, diced
6. 1 can (16 oz) Old El Paso Traditional Refried Beans
7. 2 cans (10 oz) Old El Paso Mild Green Chile Enchilada Sauce
8. Shredded cheese and sour cream for topping

Instructions

1. 1. Prepare the sopapillas first. In the bowl of a stand mixer dissolve yeast in water until bubbly. Add sugar, salt, and flour to the bowl and mix on high with a dough hook for 5 minutes. Should be smooth but not very stretchy (more like a pie dough). Cover and let rise for an hour.
2. 2. Roll dough out into a large rectangular ¼ inch thick. Cut into large triangles using a pizza slicer.
3. 3. Pour vegetable oil into a large, heavy-bottomed pot so there is about three inches of oil. Heat to 350 degrees (measure with a cooking thermometer). Drop triangular pieces of dough into the oil and let cook for 1-2 minutes until dough puffs up and is golden, then flip and cook for another 30 seconds. Remove and place on a plate covered with paper towels to absorb extra oil. Fry each of the pieces and set aside.
4. 4. Cube chicken breasts into ½ to 1-inch pieces and season with salt and pepper. Coat a large saucepan with olive oil and heat to medium-high. Brown all sides of chicken and cook until cooked through.
5. 5. Warm both the refried beans and enchilada sauce (separately) in the microwave or small saucepan.
6. 6. Slice sopapillas down one long side to create and opening. Spread a heaping spoonful of beans into each sopapilla. Stuff with lettuce and chicken, then top with a sprinkle of diced tomatoes, sliced avocado, a dollop of sour cream and shredded cheese.
7. 7. Pour enchilada sauce over the top of each sopapilla and serve.

Notes

1. If you want to skip making homemade sopapillas, use frozen rolls, thawed and rolled out into ¼ inch thick and deep fry.
2. Save any extra sopapillas for dessert. Serve hot with a drizzle of honey!

Kristy Denney https://boysahoy.com/