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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 10 |
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These chimichangas are baked, not fried, making them much healthier! I won a prize at the holiday cook-off for these! Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
3/4 cup pace picante sauce |
1 teaspoon ground cumin |
1/2 teaspoon oregano leaves, crushed |
1/2 teaspoon salt |
8 flour tortillas |
1/4 cup melted butter |
sour cream |
guacamole |
Directions:
1. Brown meat with onion and garlic; drain. Stir in picante sauce, cumin, oregano, and salt; simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with melted butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides. Fold two sides over filling; fold ends down. Place seam side down in 9x13 inch baking dish. Bake in preheated oven at 475°F for about 13 minutes or until golden brown. Top with sour cream, guacamole, and additional picante sauce to serve.
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