Chimichanga Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
• Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Steps:

• 1. Add 2tbsp olive oil into pan. Cook onions and peppers until tender. Pre heat oven. To 425. Add turkey/chicken and cook until done. Add can of black beans and corn continue simering. Add taco seasoning and simmer 5 minutes. Then add cooked rice and simmer.
• 2. Layer 8 yellow corn tortillas on bottom of casserole dish. Add cooked ingredients on top. Add layer of cheese on top. Add ranch on top and hot sauce. Layer other 8 yellow corn tortillas on top and add more cheese on top.
• 3. Place casserole into oven until golden brown

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Rub the roast with salt and pepper.
• Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
• Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.)
• You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
• Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.