-
-
My review
Beef Chimichangas
Linda Peterson
"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.
"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 369 calsOriginal recipe yields 6 servings (6 chimichangas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 369 calories; 25.4 g fat; 15.8 g carbohydrates; 19.7 g protein; 70 mg cholesterol; 504 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 151196 Ratings
-
-
-
-
-
Most helpful positive review
3/11/2011
I noticed after putting the chimichangas in the oven that I was supposed to use corn tortillas. Woops, I used flour. I Cooked the recipe the exact same way, but I did have to take them out aroun...
Most helpful critical review
4/14/2011
This recipe was a big dissapointment...no one in my family cared for it. :-(
Most helpful
Most positive
Least positive
Newest
3/11/2011
I noticed after putting the chimichangas in the oven that I was supposed to use corn tortillas. Woops, I used flour. I Cooked the recipe the exact same way, but I did have to take them out aroun...
8/22/2011
Yummy! Instead of taco seasoning mix I just used some ancho chile powder, cumin, garlic & onion powders, and black pepper. I was kinda hesistant about the vinegar, but it added a nice tang! I di...
4/11/2011
this was a really yummy meal (we had it with salad). It works a lot better with 1tbsp taco seasoning and a few whole chopped tomatoes in the beef mixture to give it some freshness! very quick an...
11/15/2011
This was a nice change up from our regular taco night. Prepared as directed with the exception of omitting the chilies for my children and cutting the vinegar in half. Also, since I doubled th...
4/14/2011
This recipe was a big dissapointment...no one in my family cared for it. :-(
12/4/2012
Just a tip ... I always pre fry my corn tortillas for a few seconds (don't over cook them!)and then place them on a paper towel to drain. This makes them pliable and easy to work with without t...
8/8/2012
These were FANTASTIC! The absolute ONLY thing I changed was I used flour tortillas since that was all I had so I had to bake for about 8-9 mins instead of the whole 15. DO NOT change anything ab...
4/25/2012
I have been making these for the last several months!!! Very delcious and so simple!!! My only variation has been omitting the vinegar and I definitely use flour tortillas over the corn, as trad...
4/5/2011
The ingredients go well together. However, the tortillas need to be either hard-fried and soaked to soft or soft and soaked well. It took two packages of corn tortillas to figure this out! Other...