New Mexico is known for bold flavors, warm hospitality, and inventive ways to combine sweet, savory, and spicy elements. One of the most delightful creations to come out of Southwestern kitchens is the Sopapilla Pie — a delicious fusion of the beloved puffy sopapilla bread and all the hearty goodness of a layered casserole.

Traditionally, sopapillas are soft, pillow-like fried breadsoften dusted with cinnamon sugar or drizzled with honey. But New Mexicans are creative cooks, and the same dough that makes the famous fried treat can also transform into a golden, tender crust for a savory meat-and-chile pie.

The result? A warm, cheesy, chile-packed dish that tastes like the heart of New Mexico.

🥘 What Makes Sopapilla Pie Special?

✔ Uses classic sopapilla dough — soft, airy, and slightly chewy
✔ Packed with New Mexican flavors — green chiles, seasoned meat, onion, cumin
✔ Simple casserole-style assembly
✔ Perfect for weeknight dinners or potlucks
✔ Comforting, filling, and deeply satisfying

This dish is a close cousin to Navajo tacos and New Mexican sopapilla-stuffed meals, but baked into one easy, sliceable pie.

🌾 Ingredients for Sopapilla Pie

For the Sopapilla Dough

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 tablespoons shortening or butter

• ¾ cup warm water (more if needed)

(Yes, this is the same base dough used for traditional sopapillas.)

For the Savory Filling

• 1 pound ground beef (or ground turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (4 oz) diced green chiles

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon oregano

• Salt & pepper to taste

• 1 cup refried beans or black beans (optional but delicious)

• 1½ cups shredded cheese (cheddar or Mexican blend)

🍽️ How to Make New Mexican Sopapilla Pie

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