Chimichangas
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Tortilla label |
| Comment | |
Ingredients
- 1 pound ground beef
- 1 10 oz. can tomatoes and green chilis
- 1 envelope= 1 1/4 oz. taco seasoning
- 10 Mariachi flour tortillas
- 3 cups shredded lettuce
- 2 cups=8 oz. shredded cheddar cheese
- 1/4 cup sliced green onions
- 1 1/2 cups taco sauce
Directions
Brown ground beef in medium skillet. Drain fat. Stir in tomatoes and green chilies and seasoning mix. Simmer 5 minutes. Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge over to cover filling. Fold in both sides. Envelope fashion. Roll and secure with toothpicks. Fry in 1-inch of hot oil until golden, turning as necessary. Drain on paper towels. Keep warm while preparing others. Before serving, top each chimichanga with 1/3 cup lettuce, 1/4 cup cheese, 1 teaspoon green onions and 2 tablespoons taco sauce. Serve immediately. Makes 10 chimichangas.
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