BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the 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.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
GROUND BEEF CHIMICHANGAS
Make and share this Ground Beef Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Brown ground beef, and drain well.
- Stir in onion and saute
- Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
- remove from heat and add cheese.
- Spoon 1/4 cup meat mixture along one edge of tortilla.
- Fold edge of tortilla to cover the meat.
- Fold in both sides and roll and secure
- spray a 13x9 glass oven dish with Pam cooking spray.
- place in oven and bake until tortillas turn golden, 15-20 minutes.
- Serve:.
- topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Nutrition Facts : Calories 692, Fat 28.5, SaturatedFat 11.1, Cholesterol 71.2, Sodium 1247.5, Carbohydrate 76.1, Fiber 4.7, Sugar 3.6, Protein 30.9
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 12 chimichangas
Number Of Ingredients 19
Steps:
- Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
- Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
- In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
CHIMICHANGAS
Looking for some Mexican-inspired menu fare? Check out these crispy Chimichangas! These Chimichangas are easy, cheesy & might be better than your abuela's.
Provided by My Food and Family
Categories Bread
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally.
- Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
- Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Nutrition Facts : Calories 630, Fat 38 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 105 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
FRIED GROUND BEEF CHIMICHANGAS
I love Chimichangas as I love anything fried of course. Once in awhile I like to indulge myself. These are spicy but I also like spicy. Cut back on the peppers and spices if you like less spice. I found this in a cooking email submitted by ksteed on recipe 4 living. Thought I would try it and share it with anyone else who would...
Provided by Tammy T
Categories Beef
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a medium frying pan, fry ground beef and onions on medium heat until meat is browned and onions are translucent. Drain off grease.
- 2. Add tomatoes, jalapenos, chili powder, black pepper, garlic salt, chili powder, cayenne pepper, and oregano-if using. Add a little water if needed. Simmer for 10 minutes.
- 3. Put 2-3 tablespoons of mixture in the middle of each tortilla. Add 1 tablespoon of cheese on top or amount you prefer. Fold tortillas and secure with toothpicks. (Make sure to take them out before eating)
- 4. Heat vegetable oil to medium-high in a large skillet. Add 2 or 3 tortillas at a time. Fry quickly until golden brown on each side. Top with sour cream and cheese or whatever toppings you enjoy.
BEEF CHIMICHANGAS
We loved the filling in this recipe and plan to try it in tacos and on nachos as well! The chimis came out perfectly crisp. And while we had a tough time keeping them closed with toothpicks while frying, a little bit of butcher's twine did the trick just fine. Who's ready for a fiesta?!
Provided by Teresa Malkemus
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 13
Steps:
- 1. Remove and throw away chorizo casings. Heat large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.
- 2. Crumble beef into skillet with chorizo. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is softened. Spoon off and discard fat from skillet.
- 3. Stir in tomato sauce and bring to a boil over high heat. Reduce heat to low and cover; simmer 15 minutes. After 15 minutes, uncover skillet; increase heat to medium. Cook and stir 5 minutes or until most of the liquid has evaporated and meat is moistly coated with sauce. Stir in olives.
- 4. Open bag of tortillas, but do not take them out or wrap them in plastic wrap. Heat on high in microwave 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in center of 1 tortilla. Spread to within 1 1/2 inches of bottom and side edges. Sprinkle with slightly rounded tablespoon cheese.
- 5. To form, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpicks.
- 6. Preheat oven to 250 degrees. Preheat deep fryer to 375 degrees or heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
- 7. Fry 2 to 3 chimichangas at a time in oil 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in oven on prepared baking sheet.
- 8. Prepare a bed of shredded lettuce on serving plate. Place 2 chimichangas in lettuce. Spoon desired amount of your favorite salsa over top and add a dollop of sour cream. Enjoy!
BEEF AND BEAN CHIMICHANGAS
This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.
Provided by Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
BEEF CHIMICHANGAS
This recipe came from my favorite cookbook. It's called Step by Step cooking; Italian, Mexican and Chinese recipes. Hope you enjoy this as much as we do.
Provided by Miss Meliss
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
- Add beef. brown 6 to 8 minute
- Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
- Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
- Uncover, increase heat to med. Cook until liquid has evaporated.
- Warm tortillas.
- Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
- Heat 1 inches oil in skillet over medium high heat.
- Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.
Nutrition Facts : Calories 565.1, Fat 32.7, SaturatedFat 13.3, Cholesterol 93.2, Sodium 1083.7, Carbohydrate 35, Fiber 2.7, Sugar 3.4, Protein 31.2
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