Thursday, January 14, 2010

Beef Chimichangas


1 pound ground beef
1/2 cup finely chopped onion
3 cans (8oz each) tomato sauce
2 tsp. chili powder
2 garlic cloves, minced
1/2 tsp. ground cumin
12 flour tortillas (10 inches)
Melted butter or margarine
1 can chopped green chilies
1 1/2 cups shredded cheddar cheese

In a skillet, brown the beef; drain. Stir in onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. Brush one side of tortilla with melted butter. Place about 1/3 cup of beef mixture off-center on buttered side of tortilla. Fold end closes to beef up and over to cover. Fold in both sides and roll up. Fry in oil until browned (1 1/2 - 2 minutes per side). Drain on paper towels.

Combine remaining tomato sauce and green chilies. Heat through.

To serve: spoon sauce over chimichanga and sprinkle with cheese.

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