Sopes de Picadillo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, spongy corn-based vessels topped with seasoned picadillo meat, fresh vegetables, and queso fresco. Soft and sturdy, savory and complete. A hearty, casual Mexican dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 20 small sopes (see notes)
- 1 small iceberg lettuce head (chopped)
- 1 small red onion (finely sliced)
- Mexican crema (or sour cream)
- queso Fresco (as needed)
- salsa (see notes)
- oil for frying
- 1 lb ground beef
- 1 ½ cups potatoes (cut into small cubes)
- 1 large bell pepper (cut into small strips)
- 1 medium onion (finely chopped )
- 1 cup tomato sauce
- 2 Tbsp olive oil
- 1 tsp garlic powder
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 522mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 522MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.