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Green Chile Macaroni Sopita

Make Green Chile Macaroni Sopita in under 30 minutes with beef, hot chile, El Pato sauce, and creamy cheese. One-pot Southwest comfort food!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish, Soup
Cuisine: Mexican

Ingredients
  

  • ½ pound 85% lean ground beef
  • Garlic salt and black pepper to taste
  • cups uncooked pasta elbow, shells, or macaroni work great
  • ¾ cup hot green chile roasted and chopped
  • 1 medium tomato finely diced
  • ½ onion finely diced
  • 2 –3 cloves garlic minced
  • 1 7.75 oz yellow can El Pato hot tomato sauce
  • 2 cups beef stock or more for a soupier version
  • Muenster cheese shredded or sliced (to taste)

Method
 

Step 1: Brown the Beef
  1. In a large pot or deep skillet over medium heat, brown the ground beef with garlic salt and pepper.
  2. Break the meat into crumbles as it cooks.
Step 2: Add Pasta and Veggies
  1. Stir in uncooked pasta, green chile, diced tomato, onion, and minced garlic.
  2. Sauté for 3–4 minutes, until onion begins to soften and garlic is fragrant.
Step 3: Add Sauce and Stock
  1. Pour in the El Pato hot tomato sauce and beef stock.
  2. Stir to combine. Bring to a low boil.
Step 4: Simmer
  1. Cover and cook for 8–10 minutes, or until pasta is tender.
  2. Add more broth if you prefer a soupier consistency.
Step 5: Finish with Cheese
  1. Turn off heat and stir in shredded Muenster cheese.
  2. Let sit a few minutes so the cheese melts into the sauce.
Step 6: Serve
  1. Spoon into bowls and enjoy hot.
  2. Top with extra cheese, cilantro, or a dollop of sour cream if desired.