BEEF CHIMICHANGAS

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Beef Chimichangas image

Fun Fact: The term, chimichanga, was long considrerd a nonsense word-a Mexican version of "whatchamacallit" or "thingamajig" - reputedly coined in the 1950s in Tucson, Arizona

Provided by Amy H. @Meave

Categories     Beef

Number Of Ingredients 20

2 pound(s) ground beef, cooked and crumbled or shredded beef,
2 clove(s) garlic, minced
1 small onion minced
1 cup(s) shredded monterey jack cheese
2 teaspoon(s) chili powder
1/2 teaspoon(s) adobo powder
1/2 teaspoon(s) tumeric
1 teaspoon(s) dried whole oregano
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
12 (10 inch) flour tortillas
canola oil for frying
TOPPINGS
guacamole
sour cream
extra cheese
shredded lettuce
diced tomato
sliced green onion

Steps:

  • Brown ground beef, garlic and onion in skillet. Drain off grease. Add next 8 ingredients and mix well.
  • Wrap tortillas in aluminum foil; heat at 350 degrees for 5 minutes or until softened.
  • Place 1/2 cup of meat mixture just below center of each tortilla. Fold over bottom ends of tortilla to partially enclose filling; Roll up and secure with wooden picks.
  • Gently place filled tortillas 1 or 2 at a time, in 1 inch of hot oil; fry 1 to 2 minutes or until golden brown, turning once. Remove from oil and drain on paper towels. Remove wooden picks.
  • I like to put these in the oven with some extra shredded Monterey Jack to melt on top. Top with whatever additions you like!

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