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Prep Time: 30 minutes Cook Time: 10 minutes
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Gail Vernon-Musgrave has shared another great recipe with Mom's Pantry. This one is for beef (or chicken) chimichangas.
Vegetable Oil for frying 1 - 2 lbs of lean ground beef. 1- large onion chopped 1- can green chiles, chopped a couple of good dashes of garlic salt.. a couple of good dashes of Montreal steak seasoning (I use enough that I can see it in the meat when I am cooking it up in the skillet) 6-fresh made Flour tortillas ( if you can't get fresh you can use the packaged ones)
1- package of shredded Fiesta Blend Cheese or any shredded cheese. shredded lettuce.. 1-can chopped black olives (optional) Salsa (of your choice) Sour Cream (optional) Guacamole (optional)
In a large skillet:
Lightly brown your meat add all of the above and saute for about 15-20 minutes. Drain off grease.
In another larger skillet fill about half full with vegetable oil and get it hot for frying.
Fill tortillas (about 2-3 tablespoons) with meat filling down the middle and fold each end in and roll up placing a toothpick in the middle to keep it together when frying.
Place in hot oil and fry for about 5-8 minutes flipping it over till golden or light golden brown..Drain off oil; place in a baking dish to put in the ovenat very low heat (200 F) to keep warm till you have all of them fried up.
Once you have them all fried up place them on a plate and top off with lettuce, black olives, cheese, sour cream, guacamole and salsa
You can make this recipe with pork or chicken too.