Taste of Home
Mini Beef Chimichangas
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: 20 mini chimichangas.
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri
Ingredients
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2 cups shredded pepper jack cheese
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1 can (15 ounces) black beans, rinsed and drained
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1 cup sour cream
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1 cup shredded Colby-Monterey Jack cheese
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1 can (4 ounces) chopped green chiles
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2 teaspoons ground cumin
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon crushed red pepper flakes
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2 cups shredded cooked roast beef
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1 package (16 ounces) egg roll wrappers
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Oil for deep-fat frying
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Guacamole, optional
Directions
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1.
In a large bowl, combine first 9 ingredients. Stir in cooked beef.
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2.
Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
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3.
In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
Nutrition Facts
1 chimichanga: 284 calories, 18g fat (6g saturated fat), 35mg cholesterol, 423mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 13g protein.
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