Chimichangas recipe

By cmschnettler

Ingredients

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

Details

Adapted from kraftrecipes.com

Preparation

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.