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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Restaurant Style Chimichangas Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 lb Ground Beef
3/4 cup Onion, chopped
1 can Rotel or diced tomatoes with green chilies
2 teaspoons Chili Powder
1 teaspoon Garlic Salt
1 T. Ground Cumin
Tortillas (12 inch--burrito sized)
Shredded Cheddar Cheese
Vegetable Oil or Peanut Oil (I used Peanut)

Optional Fillings:
Spanish Rice (personal favorite)
Re-fried Beans

Directions:
Directions:
Start heating up about 2 inches of oil in a pan.

In another pan, brown the ground beef, onion and seasonings in a skillet over medium-high heat. Drain the excess grease. Stir in Rotel until blended. Cook until heated through, then remove from heat, and set aside.

Heat a tortilla in the microwave for about 10-15 seconds so that it will be pliable for folding. Spoon the beef mixture down the center (do not overfill), and then top with as much shredded cheese as you like.
*Optional: add Spanish Rice and/or Re-Fried Beans in the shell as well*
Roll up the tortilla burrito-style, and place them seam-side down into your hot oil once it reaches 350ºF. If oil is over-hot the Chimichangas will brown too quickly, possibly burn. Once it turns golden brown, flip it to the other side. When all sides become golden brown, take it out of the oil and top with your favorite toppings.

Top with Shredded Lettuce, Sour cream, Sliced Tomato, Shredded Cheese
Enchilada Sauce, Guacamole,Salsa

Number Of Servings:
Number Of Servings:
4-6+
Personal Notes:
Personal Notes:
These reheat fantastic the 2nd and 3rd day. I make a double batch and prep them for lunches.

 

 

 

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