ROAST BEEF CHIMICHANGAS

Roast Beef Chimichangas image

Your family is sure to enjoy this fabulous homemade version of a restaurant favorite-and it's a terrific way to use up leftover roast beef. Writes Delia Kennedy from Deer Park, Washington, "These chimichangas are so good! They make a meal all by themselves."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon canola oil
1-1/2 cups shredded cooked roast beef
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup salsa
1/4 teaspoon ground cumin
1/2 cup shredded cheddar cheese
6 flour tortillas (10 inches), warmed
Oil for deep-fat frying

Steps:

In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

Nutrition Facts : Calories 656 calories, Fat 45g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 639mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 7g fiber), Protein 21g protein.