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Main Dish

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Rate this recipe 4.5/5 (2 Votes)
Chimichangas 1 Picture


  • 1 lb. ground beef
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano leaves
  • 1 tsp. crushed red pepper
  • 8 flour tortillas (6 inch)
  • 6 oz. VELVEETA, cut into 8 slices
  • 2 cups oil
  • 1/4 cup Sour Cream
  • 1/4 cup finely chopped fresh cilantro


Servings 4
Preparation time 15mins
Cooking time 55mins


Step 1

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.


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