Cheesy Chimichangas
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 1 dozen.
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
Ingredients
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1-1/2 pounds ground beef
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2 large onions, chopped
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2 teaspoon garlic salt
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1/2 teaspoon pepper
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12 flour tortillas (6 inches), warmed
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Canola oil
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1 jar (16 ounces) salsa, divided
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2 cups shredded cheddar cheese, divided
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2 cups shredded Monterey Jack cheese, divided
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Shredded lettuce and chopped tomatoes
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Sour cream and guacamole, optional
Directions
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1.
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
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2.
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
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3.
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.
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4.
Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.
Nutrition Facts
1 each: 338 calories, 19g fat (10g saturated fat), 65mg cholesterol, 955mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 22g protein.
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