Chimichanga

By amberwherley

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 TACO BELL® HOME ORIGINALS® Flour Tortillas
• 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

Details

Servings 4
Preparation time 15mins
Cooking time 70mins
Adapted from kraft.com

Preparation

Step 1

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain.

PLACE 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; cover. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.