Mom's Chimichangas

Photo by Deb A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

each

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 10

    Flour tortillas

  • 2 1/2 to 3

    Cups shredded roast beef (thin sliced deli or left over cooked roast beef

  • 1

    Cup Picante Sauce (spice level of your choice; I use Medium)

  • 1/2

    thinly sliced onion

  • 1/4

    teaspoon cumin

  • 1/4

    teaspoon oregano

  • Monterey Jack shredded cheese (to taste)

  • Small amount of butter for browning

  • Fresh tomato for garnish

Directions

Shred cooked beef Slice onion Simmer beef, onion, cumin, oregano, and picante over medium heat until slightly juicy. Fill tortillas with sauce and top with cheese. Roll filled tortillas by folding both ends and then sides. Place filled chimichangas in baking dish and brush with butter. Bake at 425 degrees for about 15 minutes until tops are slightly crisp and or browned. Remove from oven and allow to cool slightly and top with tomatoes before serving

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: