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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from a southwestern cookbook sent me by Nurslinda. Easy and delicious. Serve with a green salad and refried beans and/or Spanish rice. Oranges make a good dessert. Ingredients:
1 lb lean ground beef |
1 onion, finely chopped |
1 tablespoon red wine vinegar |
1 teaspoon ground red chile |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 (4 ounce) can chopped green chilies, undrained |
1 tomato, chopped |
1 egg, beaten |
2 tablespoons margarine, melted |
8 flour tortillas, warmed (10-inch) |
salsa (optional) |
sour cream (optional) |
Directions:
1. Heat oven to 400°F.
2. Brown ground beef and onion. Drain excess grease.
3. Add red wine vinegar, red chilies, cinnamon, cloves, green chilies,and tomatoes.
4. Bring to a boil, reduce heat and simmer uncovered 15 minutes.
5. Spoon 1/2 cup meat mixture in center of each tortilla.
6. Brush the edges of the tortillas with the beaten egg to seal.
7. Fold the tortillas over the meat mixture to make a square bundle.
8. Brush each chimichanga with melted margarine.
9. Place on non-stick cookie sheet with seam side down.
10. Bake 10-12 minutes until lightly browned and heated through.
11. Top with salsa and sour cream (optional).
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