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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.Deborah Martin, Grand Prairie, Texas Ingredients:
1-1/2 pounds ground beef |
2 large onions, chopped |
2 teaspoon garlic salt |
1/2 teaspoon pepper |
12 flour tortillas (6 inches), warmed |
canola oil |
1 jar (16 ounces) salsa, divided |
2 cups (8 ounces) shredded cheddar cheese, divided |
2 cups (8 ounces) shredded monterey jack cheese, divided |
shredded lettuce and chopped tomatoes |
sour cream and guacamole, optional |
Directions:
1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
2. Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil
3. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
4. Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired. Yield: 1 dozen.
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