BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
BEEF AND BEAN CHIMICHANGAS
This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.
Provided by Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g
SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
EASY BAKED CHIMICHANGAS
This is a wonderful recipe that allows me to get my chimichanga fix without all the fat of a deep fried restaurant chimichanga. I team it up with a salad and some rice for a delicious, speedy go-to meal that's fit for company.
Provided by PetesNina
Categories Meat
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- In large skillet, brown and crumble ground beef till no longer pink.
- Drain off any fat.
- Add the salsa, black beans and cheese to the meat.
- Over low heat, heat meat mixture through till cheese is melted.
- Divide meat mixture evenly between the tortillas.
- Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
- Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
- Bake for 20 minutes or until chimichangas are nicely golden and crispy.
- *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.
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