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Spicy Beef Chimichangas

A family Southwestern-style favorite which may be prepared by frying in oil or by baking.

Beef
Serves12
Prep0:20
Cooking time0:20
Total0:45
Meat Dishes & Casseroles

Ingredients

Toppings

Directions

1.

In a large skillet over medium-high heat, COOK ground round with onion and garlic, STIRRING to break beef into crumbles, until beef is no longer pink, about 10 minutes.

2.

REMOVE from heat; DRAIN.

3.

STIR cheese, beans, chilies, and picante sauce into beef mixture.

4.

PLACE 1/4 cup beef mixture just below center of each tortilla; FOLD opposite sides of tortillas over filling, forming rectangles; SECURE with wooden picks.

5.

ARRANGE chimichangas on a baking sheet; COAT chimis with vegetable cooking spray.

6.

BAKE at 425° for 8 minutes; TURN chimis; BAKE an additional 5 minutes.

7.

ALTERNATIVE COOKING METHOD (replaces steps and 6 above)

8.

POUR vegetable oil to depth of 2 inches in a large electric skillet or Dutch oven; HEAT to 375°.

9.

FRY chimichangas, a few at a time, until golden, about 1 1/2 minutes on each side; DRAIN.

SERVE chimis with salsa, sour cream, lettuce and cheese on the side for topping.

From Southern Living 30 Years of Our Best Recipes, pg 174

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 732 Calories; 23g Fat (27.7% calories from fat); 37g Protein; 96g Carbohydrate; 20g Dietary Fiber; 50mg Cholesterol; 1981mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.