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What’s Your Beef?: Beef Chimichangas

4 months ago

Bring the flavours of Mexico into your kitchen

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Beef Chimichangas

1/2  kilo Ground beef

1 small onion white, chopped

1 clove Garlic, minced

1/2 Tbsp Taco seasoning mix

1 tsp Dried oregano

1/4 cup Sour cream

1 small can Jalapeno chillies, chopped

2 Tbsps White vinegar

1 cup Cheddar cheese, grated

2-3 Tbsps butter

6 pcs Flour tortillas

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a non-stick skillet over medium heat, brown the ground beef together with the onions and garlic.  Break the meat up as it cooks, about 8 minutes. Drain off excess fat.
  3. Mix in taco seasoning and oregano.  Stir in sour cream, jalapeños, and vinegar until well-mixed. Use only half of the chillies, if you don’t want it too spicy. Remove from heat and mix in the cheddar cheese.  Set aside.
  4. Melt butter in a small skillet over low heat. When melted, dip each flour tortilla in the butter for about 30 seconds, or until soft. Place the softened tortilla on a baking sheet and fill with about 1/3 cup of meat mixture.
  5. Fold the right and left sides of tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  6. Arrange folded tortillas in a baking sheet.  Top with more grated cheese, if desired.  Bake in the preheated oven until the tortilla is crisp, about 15 minutes.  Serve with salsa and taco sauce. 
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