Chimichangas

By margiekyle

Looking for some Mexican-inspired menu fare? Check out these crispy Chimichangas! These Chimichangas are easy, cheesy & might be better than your abuela's.

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Ingredients

• 1 lb. lean 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 BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup finely chopped fresh cilantro

Preparation

Step 1

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of 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.