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“These chimichangas are baked, not fried, making them much healthier! I won a prize at the holiday cook-off for these!”
READY IN:
28mins
SERVES:
4
YIELD:
8 chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown meat with onion and garlic; drain. Stir in picante sauce, cumin, oregano, and salt; simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with melted butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides. Fold two sides over filling; fold ends down. Place seam side down in 9x13 inch baking dish. Bake in preheated oven at 475°F for about 13 minutes or until golden brown. Top with sour cream, guacamole, and additional picante sauce to serve.

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