Not as Well Known as Tamales or Enchiladas but Sopes are a Fast, Versatile, Delicious Mexican Food
by Kelly R. Smith 
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So, there is Mexican food and there is Tex-Mex food. In many parts of the country, the two terms are used interchangeably. (Gasp! How unenlightened!) There is some overlap and no clear delineation for all practical purposes. However, whichever one you call it, it’s comfort food all the way! In my opinion, sopes fall on the Mexican side because, unlike the ubiquitous enchilada platter, the further you travel north from Texas, the least likely you are to find them on the menu. But don’t despair, with this recipe you can’t go wrong!
Although the sopes themselves are the basis of this recipe, what you choose to put in the filling can be almost anything. Want an entrée? Want a desert? Bases covered. This recipe is reminiscent of pizza or a taco. Bonus? Even the kids will love it! What a way to sneak some veggies into their diets. As always, use organic ingredients when possible.
Sopes Ingredient List
- A dozen sopes (I found them at Kroger.) You can also make your own with a
- 1 pound ground beef
- 1 1/2 cups red onion, diced
- 2 roma tomatos, diced
- 1 stalk celery, diced
- 3/4 cup carrot, grated
- 1 cup queso fresco, cubed 1/4 inch X 1/4 inch. This is Mexican part-skim milk cheese.
- 1 cup grated mozzarella cheese
- 4 Tablespoons
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Preparation
- Preheat oven to 375°.
- Put the beef, taco seasoning, and onions in a skillet; saute until the beef is browned.
- Remove from heat, drain excess fat.
- Put all other ingredients in a mixing bowl and toss.
- Add the beef mixture and toss.
- Place the sopes on a baking sheet that has been lightly coated with olive oil (makes any clean-up easier).
- Spoon the mixture into the sopes, domed up as a convex.
- Bake until the sopes are firm, about 35 minutes.
- Remove and let them cool for 5 minutes.
- Enjoy!
There you have your taco beef and cheese sopes. You may have a bit of the beef mixture left over. If so, it goes great in an omelet, on a salad, or just by itself. Feel free to experiment with other cheeses and spices; that’s what makes cooking so much fun!
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