This delicious south of the border style recipe is worth making. It yields a spicy beef soup with macaroni and cheese. It’s really easy to make and you can make any tweaks or adjustments you want, choosing how thick or thin to make it, and what to put in there, as well as how spicy you prefer it to be.
It’s a highly flavored soup recipe that offers a rich and satisfying lunch or dinner. You can enjoy this as it is or pair it with your preferred south of the border side dish or a salad. Anything from grilled vegetables like corn and zucchini to a simple tossed salad pairs well with this soup.
The cheese gives this soup a really good flavor and texture. You can use muenster or something else that melts well like cheddar, monterey jack or mozzarella depending what you can get where you live.
Why You’ll Love the Recipe
This soup is hearty, meaty and really delicious. It’s spicy and also boasts muenster cheese that contrasts really well with the spicy beef.
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How to Serve It
Enjoy this soup hot, perhaps paired with tortillas.
Can You Make It Ahead?
Yes, you can prepare it ahead and warm it back up later.
Storage Instructions
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions
Use a different pasta shape or a different kind of tomato sauce (if you can’t find the El Pato). You can also use another kind of ground meat.
This flavorful beef soup is so good. It’s spicy and boasts macaroni, vegetables, chilies, and cheese. You’ll love it for lunch or dinner.
Green Chile Macaroni Sopita
Ingredients
- ½ pound lean ground beef
- 1½ cups uncooked macaroni
- ¾ cup green chile paste
- 2 cups beef broth
- 2 minced garlic cloves
- 1 chopped small white onion
- Salt to taste
- 1 diced fresh tomato
- 1 can El Pato brand hot tomato sauce
- Shredded or cubed muenster cheese to serve
Instructions
- Brown the beef with the garlic, salt and pepper in a skillet.
- Add the uncooked macaroni, chili paste and diced tomato, garlic and onion.
- Cook for about 10 minutes, then add the El Pato can and beef broth.
- Simmer for 10 minutes, adding extra broth if you want it thinner.
- Serve with the cheese.
- Enjoy!
