Ingredients
- roast beef, cooked and shredded somewhere between a pound and pound in a half will make about 8 chimichangas
- 2 tablespoons Tex-Mex spice mix
- 2 tablespoons water
- 8 oz colby jack cheese, shredded
- 8 burrito style flour tortillas
- 3 green onions, chopped
- shredded lettuce
- sour cream
- salsa
- vegetable oil for frying
Preparation
Step 1
In a skillet over medium-high heat, stir together beef, Tex-Mex spice mix and water. Cook just until meat is heated through and turn off heat. Heat flour tortillas for about a minute in the microwave to soften them up. On the center of each tortilla, spoon about 2 tablespoons of meat and about 1 tablespoon cheese and roll up, folding sides in to form a closed roll. Secure with a wooden pick. Heat vegetable oil to 350 degrees and fry chimichangas a few at a time, placing seam side down first, in oil. Watch chimichangas carefully, turning as they start to brown. It will only take a few minutes per side. When they are browned on all sides, remove to paper towel lined plate to drain. Serve with shredded lettuce, green onions, sour cream and salsa. Delicious!
Enjoy!