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Chimichangas 3

Chimichangas recipe

Looking for some Mexican-inspired menu fare? Check out this crispy main dish that's easy, cheesy and better than your abuela's.

Ingredients



Instructions

  1. Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain.
  2. Place 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover.
  3. Refrigerate for 20 minutes.
  4. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 minutes or until golden brown. Drain. Remove toothpicks.
  5. Serve topped with sour cream and cilantro.

Prep Time: 15 min
Total Time: 55 min
Makes: 4 servings, 2 pouches each

Variation: Save 110 calories and 14 g total fat per serving by substituting 1 pound potatoes, cooked and cubed, for the browned ground beef and by using VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Process Cheese Product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 minutes or until crisp-tender. Add potatoes; cook 3 to 5 minutes or until potatoes are heated through, stirring frequently. Spoon onto tortillas and continue as directed.

Thawing Ground Beef Safely: To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator - not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.

Recipe and photo credit: Kraft Foods - kraftrecipes.com. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Other Southwestern chimichanga recipes you may like...

Shrimp-Stuffed Chimichangas
Deluxe Machaca Chimichangas
Redneck Chimichanga
Vegetarian Chimichangas


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