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“I'm always on the lookout for new Mexican recipes. This one looks really good.”
READY IN:
40mins
YIELD:
12 chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
  2. Warm the tortillas; brush one side with oil. Spoon 1/4 cup of beef mixture off center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with toothpicks; place in a greased 13x9x2 inch baking dish. Brush with oil.
  3. Bake, uncovered, at 450* for 10 - 15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted.
  4. To serve, place chimichangas on a bed of lettuce and tomato. Top with remaining salsa and sour cream and guacamole if desired.

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