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Taste of Home

Grilled Beef Chimichangas

TOTAL TIME: Prep: 25 min. Grill 10 min. YIELD: 6 servings.
I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup salsa
  • 1/4 teaspoon ground cumin
  • 6 whole wheat tortillas (8 inches)
  • 3/4 cup shredded Monterey Jack cheese
  • Reduced-fat sour cream and guacamole, optional

Directions

  • 1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin.
  • 2. Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
  • 3. Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.

Nutrition Facts

1 chimichanga: 295 calories, 12g fat (5g saturated fat), 60mg cholesterol, 370mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

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