Beef Chimichangas
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream
There was enough meat in this recipe for about 12 chimis. To reduce the amount of butter, we melted it in a bowl and brushed it on with a pastry brush. Rhonda
ReplyDelete