Beef Chimichangas
1 t. salt
2 lbs. lean ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano
1/2 c. canned green chiles, chopped
1/2 c. taco sauce
1/2 c. sour cream
1/4 c. cider vinegar
Serving day:
1/2 c. butter
9 - 7 inch flour tortillas
Sprinkle salt in meduim skillet. Place meat over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture, using freezer bag method.
Serving day instructions: In 8 inch skillet melt butter. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 c. filling on center of tortilla. Fold tortilla in an envelope fashion. Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese, lettuce, tomatoes and additional sour cream.Makes 9 servings
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1 comment:
Oh my goodness...these are delicious! I made some according to directions and some I adjusted to make "lower-fat". I skipped the dip in butter step, folded the tortilla around the meat and placed seam down on Pam sprayed cookie sheet. Then I sprayed the tops of them with Pam and baked. Very tasty!! Thanks for a new family favorite.
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