Streamlined Chimichangas

READY IN: 20mins
Recipe by Mysterygirl

This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.

Top Review by T-Logan

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees.
  2. Brown meat with onion and garlic.
  3. Drain, but do not rinse.
  4. Stir in picante sauce, cumin, oregano and salt.
  5. Simmer 5 minutes or until most of the liquid has evaporated.
  6. Brush one side of the tortillas with butter.
  7. On unbuttered side spoon heaping 1/3 cup of meat mixture into center.
  8. Fold 2 sides over filling, fold ends down.
  9. Place seam side down in a 13 x 9 x 2-inch baking dish.
  10. Bake for 13 minutes or until golden brown.
  11. To serve, top with sour cream, guacamole and additional picante sauce.

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