Cheesy Chimichangas

Name: Cheesy Chimichangas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1-1/2 pounds ground beef; 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 shredded cheddar cheese, divided; 2 cups shredded Monterey Jack cheese, divided; Shredded lettuce and chopped tomatoes; Sour cream and guacamole, optional

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

1-1/2 pounds ground beef
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 shredded cheddar cheese, divided
2 cups 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.

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.

Nutrition Facts

1 each: 338 calories, 19g fat (10g saturated fat), 65mg cholesterol, 955mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 22g protein.

Originally published as Cheesy Chimichangas in Taste of Home Ground Beef Cookbook-Book

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maball

Aug 2, 2014

Quick, delicious, and lovely. Used ground turkey and added 2/3 package of taco seasoning. Even my kids liked it which is saying a lot! Yummy!!!
lydiawoz

Nov 14, 2011

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!
mommy2009

Jan 3, 2011

Chimichangas are usually deep fried; these taste great baked.