Prep 0 mins
Cook 20 mins
This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.
- Preheat oven to 475 degrees.
- Brown meat with onion and garlic.
- Drain, but do not rinse.
- Stir in picante sauce, cumin, oregano and salt.
- Simmer 5 minutes or until most of the liquid has evaporated.
- Brush one side of the tortillas with butter.
- On unbuttered side spoon heaping 1/3 cup of meat mixture into center.
- Fold 2 sides over filling, fold ends down.
- Place seam side down in a 13 x 9 x 2-inch baking dish.
- Bake for 13 minutes or until golden brown.
- To serve, top with sour cream, guacamole and additional picante sauce.
Oh goodness - the RAVES I got when I decided to do Mexican night starring these chimichangas. Everyone loved these - next time I'll make a double batch. For the four people who were eating, the six chimichangas this made just wasn't enough. I paired it up with Sweet Corn Tomalito and refried beans. WONDERFUL! This is going in my permanent recipe collection.
These were very very GOOD they were so easy to make and my family loved it. I did add some shredded cheddar cheese ontop for the last few minutes of baking. I will keep this recipe on file THANKS for sharing this one with us. :)
OK, I fudged on this great recipe, but I had to tell you how wonderful it was! I made JoAnn's Italian Beef (Italian Beef) recipe the other day and still had a bunch of beef leftover. So I made the chimichangas with that instead of the ground beef. I omitted the salt, but followed the rest of the recipe. I used mild Pace Picante sauce and vidalia onions. Since I'm on the Sugar Busters program I used whole wheat flour tortillas. Next time I'll watch them in the oven a little more closely as I seriously browned the tops. But this chimichanga recipe could put a serious hurtin' on local Mexican restaurants. Muy bueno!