"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CHIMICHANGAS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 23, 2009


1/2 Tsp. Salt
1 Lb. Ground Beef
1 Clove Garlic (crushed)
1 Tsp. Ground Cumin
1 Tsp. Oregano (crushed)
1/4 Cup Chopped Green Chilies
1/4 Cup Bottled Taco Sauce
1/4 Cup Sour Cream
1 Tbsp. Cider Vinegar

Additional ingredients
1/2 Cup Margarine Melted (do not use butter)
6 (7-inch) Flour Tortillas
1 Pkg. Cheddar Cheese (shredded)
Sour Cream
Taco Sauce

Sprinkle salt in a medium skillet. Add beef, garlic and spices. Cook over medium heat until beef is no longer pink. Stir in remaining filling ingredients. Remove from heat. Cool.

In 8" skillet melt margarine. Dip both sides of each tortilla into margarine. Drain excess. Mound a rounded 1/3 cup of filling onto the center of each tortilla. Fold tortilla envelope style. Place seam side down in baking dish. Place into a preheated 500 oven and bake until chimichangas are crispy, about 15 minutes. Sprinkle with cheese and return to oven for a few seconds to melt cheese.

When ready to serve, slice open the top of the chimichanga and top with sour cream, taco sauce, lettuce, and avocado.




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