MINI CHIMICHANGAS
Steps:
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to boil. 2. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. 3. In a large bowl, combine cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third or wrapper over filling; fold in sides. 4. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.) 5. In a large saucepan, heat 1 inch of oil to 375 degrees F. Fry the chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. 6. Serve warm with salsa and sour cream.
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