Ingredients for Streamlined Chimichangas
- Ground Beef
- 1/2 medium onion, chopped
- Garlic Clove
- Pace Picante Sauce
- Ground Cumin
- Dried Oregano Leaves
- 1/2 teaspoon salt
- Flour Tortillas
- 2 tablespoons melted butter
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How to Make Streamlined Chimichangas
- Preheat oven to 475°F (240°C).
- In a large skillet, brown 1 lb ground beef (or turkey) over medium-high heat. Add 1/2 medium onion, chopped, and 2 cloves garlic, minced. Cook until browned, breaking up the meat with a spoon.
- Drain off excess grease, but do not rinse.
- Stir in 1 cup picante sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
- Reduce heat to low and simmer for 5 minutes, or until most of the liquid has evaporated.
- Brush one side of 6 large flour tortillas (about 10 inches) with 2 tablespoons melted butter.
- On the unbuttered side of each tortilla, spoon about 1/3 cup of the meat mixture into the center.
- Fold the two sides of the tortilla over the filling, then fold the ends down to create a sealed package.
- Place the chimichangas seam-side down in a 13x9x2-inch baking dish.
- Bake for 13-15 minutes, or until golden brown and crispy.
- Serve immediately, topped with your favorite fixings such as sour cream, guacamole, and extra picante sauce.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
10g
Fat
50g
Carbs
8g
