Green Chile Macaroni Sopita
Green Chile Macaroni Sopita is a cozy, comforting fusion of pasta and bold Southwestern flavors. This quick one-pot meal brings together tender pasta, savory ground beef, and the spicy punch of roasted green chile, all simmered in a tomato-forward broth and finished with melty Muenster cheese. Whether you’re craving something warm for dinner or need a simple dish with bold flavor, this sopita hits all the right notes.
Why You’ll Love This Recipe
One-Pot Wonder – Fewer dishes, more flavor.
Bold and Comforting – Spicy green chile and creamy Muenster give this sopita a warm kick.
Kid-Friendly – Tastes like a spicy twist on mac and cheese (and you can adjust the heat).
Quick and Easy – Done in under 30 minutes with pantry staples.
Versatile – Add more broth for a soupy feel or keep it thick like pasta.
Key Ingredients
Ground Beef (85% lean) – Adds hearty protein and rich flavor.
Uncooked Pasta – Elbow macaroni is traditional, but you can use shells or rotini too.
Hot Green Chile – The heart of the flavor; use Hatch or your favorite roasted chile.
El Pato Tomato Sauce (yellow can) – A spicy, Mexican-style sauce that adds depth.
Beef Stock – Forms the flavorful base of the sopita.
Tomato, Onion, Garlic – Classic aromatics that round out the flavor.
Muenster Cheese – Melts beautifully into the hot sopita for a creamy finish.
Salt, Pepper, Garlic Salt – To taste.
Ingredients:
1/2 pound of 85% lean ground beef,
garlic
salt
1 and 1/2 cups uncooked pasta
3/4 cup hot green chile
finely diced tomato
onion
garlic
one yellow can of El Pato (hot tomato sauce)
2 cups of beef stock
optional: broth
Muenster cheese
Instructions
- Brown the Beef
In a large pot or deep skillet, brown ½ lb of ground beef with garlic salt and pepper until fully cooked. - Add Aromatics and Pasta
Stir in 1½ cups uncooked pasta, ¾ cup chopped hot green chile, finely diced tomato, onion, and minced garlic. Sauté until the onion is translucent and pasta is lightly toasted. - Simmer with Sauce and Stock
Pour in 1 yellow can of El Pato hot tomato sauce and 2 cups of beef stock. Stir and bring to a low boil. Let simmer uncovered for 8–10 minutes, or until pasta is tender. - Adjust Broth (Optional)
Add more beef broth or water if you prefer a soupy consistency. - Finish with Cheese
Stir in sliced or shredded Muenster cheese and serve hot.
Expert Tips
Toast the Pasta: Lightly toasting the pasta with the beef and aromatics gives a deeper flavor.
Adjust the Heat: Use mild green chile for a kid-friendly version or go full spicy with hot Hatch chiles.
Cheese Swap: No Muenster? Try mozzarella, Monterey Jack, or queso Oaxaca.
Make it Soupier: Add ½ to 1 cup more broth at the end for a more traditional sopita texture.
Storage Tip: This dish thickens as it sits. Add a splash of broth or water when reheating.
Important Notes When Making This Recipe
El Pato Sauce is Spicy – If you’re not familiar with it, taste before adding and reduce if needed.
Use Small Pasta Shapes – Larger pasta can throw off cooking time and liquid absorption.
Fresh Chile vs. Canned – Fresh roasted green chile brings the best flavor, but canned works in a pinch.
Nutrition Information (Estimated per serving – makes 4)
| Nutrient | Amount |
|---|---|
| Calories | 390–450 kcal |
| Protein | 23–26g |
| Carbohydrates | 30–35g |
| Fat | 18–22g |
| Fiber | 2–3g |
| Sodium | 850–1000mg (varies by broth and El Pato) |
Note: Values vary based on ingredients and cheese quantity.*
Frequently Asked Questions
Q: Can I use a different meat?
A: Yes! Ground turkey, chicken, or even chorizo can be substituted.
Q: What’s the best pasta for sopita?
A: Elbows are traditional, but shells or ditalini work well too.
Q: Can I make this vegetarian?
A: Yes. Omit the meat and use veggie broth. Add beans or lentils for extra protein.
Q: Is this freezer-friendly?
A: It can be frozen, but the pasta may soften too much when reheated. Best enjoyed fresh or within 2–3 days refrigerated.
Q: Can I make it less spicy?
A: Use mild green chile and reduce the El Pato sauce, or swap it with regular tomato sauce.
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