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Mini Chimichangas Recipe

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This recipe for Mini Chimichangas, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jodee Patchett


1 lb ground beef
1 medium onion, chopped
1 envelope taco seasoning
¾ c water
3 c shredded Monterey cheese
1 c sour cream
1 can (4oz) chopped green chilies, drained
1pkg (1lb) egg roll wrappers (14 count)
1 egg white
Oil for deep frying
Salsa and additional sour cream

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in taco seasoning and water. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
In a large bowl, combine cheese sour cream and chilies. Stir in beef mixture.
Place an egg roll wrapper on a clean work surface with point facing you.
Place 1/3c filling in center. Fold bottom third or wrapper over filling; fold in sides.
Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. Keep remaining wrappers covered with wax paper to avoid drying out.
In a large saucepan, heat 1” of oil to 375. Fry the chimi’s for 1-1 ½ minutes on each side or until golden brown. Drain on paper towels.




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