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Cheesy Chimichangas Recipe

When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.—Deborah Martin, Grand Prairie, Texas

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Cheesy Chimichangas Recipe

Prep: 25 min. Bake: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 large onions, chopped
2 teaspoon garlic salt
1/2 teaspoon pepper
12 flour tortillas (6 inches), warmed
canola oil
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
Shredded lettuce and chopped tomatoes
Sour cream and guacamole, optional

Directions

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil
Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired. Yield: 1 dozen.

Timely Tip: Keep a batch of Cheesy Chimichangas in the freezer. Assemble as directed and freeze in an airtight container up to 3 months. Thaw in the refrigerator, brush with oil and bake as directed.

Nutritional Facts 1 serving (1 each) equals 338 calories, 19 g fat (10 g saturated fat), 65 mg cholesterol, 955 mg sodium, 17 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Cheesy Chimichangas in Taste of Home Ground Beef Cookbook , p292

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Reviewed on Nov. 14, 2011 by lydiawoz

These chimichangas are very good. The only change I made was to add a little taco sauce and taco seasoning to the ground beef mixture. (also used half ground turkey and half ground beef) I will definitely make these again. Thanks for a great recipe!

Reviewed on Jan. 03, 2011 by mommy2009

Chimichangas are usually deep fried; these taste great baked.