Zutaten für Baked Baja Beef Chimichangas
- 6-8 large flour tortillas
- 4 tablespoons butter
- 1 lb ground beef
- 2 tablespoons red wine vinegar
- Diced Green Chilies
- 1/4 teaspoon garlic powder
- Dried Oregano
- 1/2 teaspoon cumin
- Crushed Red Pepper Flakes
- Salt to taste
- shredded lettuce
- chopped tomatoes
- shredded cheese
- sour cream
- salsa
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- pepper to taste
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Zubereitung von Baked Baja Beef Chimichangas
- Preheat oven to 300°F (150°C). Wrap 6-8 large flour tortillas in foil and warm in the oven for 10 minutes while preparing the filling.
- In a large skillet, brown 1 lb ground beef over medium-high heat. Drain off any excess grease.
- Stir in 2 tablespoons red wine vinegar, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste. Do not overcook; remove from heat.
- Increase oven temperature to 500°F (260°C). Remove tortillas from oven.
- Melt 4 tablespoons butter. Brush each tortilla lightly with melted butter on both sides.
- Spoon about 1/4 cup of the ground beef filling onto the center of each buttered tortilla.
- Fold in the sides of the tortilla, then tightly roll up from the bottom.
- Place seam-side down on a foil-lined baking sheet.
- Bake for 8-10 minutes, or until golden brown and heated through.
- Serve immediately on a bed of shredded lettuce and chopped tomatoes. Top with your favorite toppings: sour cream, shredded cheese (Monterey Jack or Cheddar recommended), and salsa.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
7g
Fat
86g
Carbs
10g
