Chimichangas

This is a recipe for one of my favorite Mexican dishes, Chimichangas. I could totally eat tacos or burritos once or twice a week with no complaints. However, the fam is not huge fans of tacos. With that being said, I’ve had to come up with some new Mexican dishes. I always know that a dish is a winner when the kids ask for on a regular basis.

Makes: 4-8 servings
Prep Time: 35 min
Cook Time: 15-20 min

Ingredients
1 lb. ground beef
1/2 cup finely chopped onions
2 cloves minced garlic
1 tsp. dried oregano leaves
1/2 cup chili powder
8 flour tortillas
6 oz. Velveeta cheese
2 cups vegetable oil
1/4 cup sour cream
1/4 cup finely chopped fresh cilantro

Directions
1. In large skillet on medium heat brown meat with onions, garlic, oregano, and chili powder. Cook until onions are tender, stirring occasionally. Put the skillet back on the burner and put temp on low. Add in chunks of velveeta. Stir and allow to melt. Make sure the cheese and meat our evenly spread.
2. Put meat mixture in the center of each tortilla. Fold in all sides of tortillas to completely enclose filling. Place on a pan. Refrigerate for 20 minutes.
3. Heat about an inch and half of oil in large saucepan on medium-low heat. Add in the chimichangas. Cook about 2-3 minutes on each side.

Service with salsa and sour cream.

Nutrition Info
Calories 700
Total fat 43g
Saturated fat 15g
Cholesterol 115mg
Sodium 990mg
Carbohydrate 43g
Dietary fiber 3g
Sugars 6g
Protein 34g

Chimichangas

 

Print

Prep time

35 mins

Cook time

15 mins

Total time

50 mins

 

Author: Lysha @ A Camera & A Cookbook

Recipe type: Main

Cuisine: Mexican

Serves: 4

Ingredients

• 1 lb. ground beef
• ½ cup finely chopped onions
• 2 cloves minced garlic
• 1 tsp. dried oregano leaves
• ½ cup chili powder
• 8 flour tortillas
• 6 oz. Velveeta cheese
• 2 cups vegetable oil
• ¼ cup sour cream
• ¼ cup finely chopped fresh cilantro

Instructions

1. In large skillet on medium heat brown meat with onions, garlic, oregano, and chili powder. Cook until onions are tender, stirring occasionally. Put the skillet back on the burner and put temp on low. Add in chunks of velveeta. Stir and allow to melt. Make sure the cheese and meat our evenly spread.
2. Put meat mixture in the center of each tortilla. Fold in all sides of tortillas to completely enclose filling. Place on a pan. Refrigerate for 20 minutes.
3. Heat about an inch and half of oil in large saucepan on medium-low heat. Add in the chimichangas. Cook about 2-3 minutes on each side.
4. Service with salsa and sour cream.

3.2.2885

~Adapted from Kraft Foods