Chimichangas

Main Dish

Photo by Ben N.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: