Ground Beef Chimichangas
1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro*Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten
Brown ground beef and drain well.
Stir in onion and sauté.
Stir in tomatoes, seasoning and garlic, and simmer over low heat for 15 minutes.
Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge of tortilla to cover the meat. Fold in both sides and roll and secure with wooden picks.
Fry in hot oil or shortening until golden.
Serve topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes, green onions or whatever you desire.
Southwestern Chimichanga Recipes