Rating: 4.5 stars
220 Ratings
  • 5 star values: 138
  • 4 star values: 62
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 4

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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 chimichangas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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

369 calories; protein 19.7g; carbohydrates 15.8g; fat 25.4g; cholesterol 69.9mg; sodium 503.6mg. Full Nutrition
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