Mexican recipes
Beef chimichangas
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20 min
Serves 4
Mexican
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1 lb ground beef 455 g ground beef
- 1 cup mild cheddar or Monterrey Jack cheese (shredded) 240 ml mild cheddar or Monterrey Jack cheese (shredded)
- 1/2 cup chopped onion 120 ml chopped onion
- 8 (12 inch) flour tortillas 8 (12 inch) flour tortillas
- Vegetable oil for deep frying Vegetable oil for deep frying
- Salsa Salsa
- Sour cream Sour cream
- Guacamole Guacamole
- 2 cup shredded lettuce 480 ml shredded lettuce
Method
Prepare the beef
In a skillet or saucepan over medium heat add 1 tablespoon of olive oil and cook the beef for 4 to 5 minutes, turning often. Drain.
Assemble the chimichangas
Spoon 1/8th of the ground beef down the center of a tortilla. Top with cheese and about 2 tablespoons of cheese. Fold in the 2 sides of the tortilla, like an envelope. Roll up the tortilla, starting from one of the short sides. Secure with wooden toothpick.
Repeat the procedure for all the tortillas.
Fry the chimichangas
Fry the tortillas in a deep heavy skillet for about 1 minute on each side, until crispy and golden brown. Drain on paper towels and keep warm. Remove toothpicks and serve on shredded lettuce, topped with salsa, guacamole and sour cream, or any other choice of condiments.
In a skillet or saucepan over medium heat add 1 tablespoon of olive oil and cook the beef for 4 to 5 minutes, turning often. Drain.
Assemble the chimichangas
Spoon 1/8th of the ground beef down the center of a tortilla. Top with cheese and about 2 tablespoons of cheese. Fold in the 2 sides of the tortilla, like an envelope. Roll up the tortilla, starting from one of the short sides. Secure with wooden toothpick.
Repeat the procedure for all the tortillas.
Fry the chimichangas
Fry the tortillas in a deep heavy skillet for about 1 minute on each side, until crispy and golden brown. Drain on paper towels and keep warm. Remove toothpicks and serve on shredded lettuce, topped with salsa, guacamole and sour cream, or any other choice of condiments.
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