Streamlined Chimichangas

"This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it."
 
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photo by Melanie Makes photo by Melanie Makes
photo by Melanie Makes
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by Lori Mama photo by Lori Mama
Ready In:
20mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 475 degrees.
  • Brown meat with onion and garlic.
  • Drain, but do not rinse.
  • Stir in picante sauce, cumin, oregano and salt.
  • Simmer 5 minutes or until most of the liquid has evaporated.
  • Brush one side of the tortillas with butter.
  • On unbuttered side spoon heaping 1/3 cup of meat mixture into center.
  • Fold 2 sides over filling, fold ends down.
  • Place seam side down in a 13 x 9 x 2-inch baking dish.
  • Bake for 13 minutes or until golden brown.
  • To serve, top with sour cream, guacamole and additional picante sauce.

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Reviews

  1. Oh goodness - the RAVES I got when I decided to do Mexican night starring these chimichangas. Everyone loved these - next time I'll make a double batch. For the four people who were eating, the six chimichangas this made just wasn't enough. I paired it up with Sweet Corn Tomalito and refried beans. WONDERFUL! This is going in my permanent recipe collection.
     
  2. These were very very GOOD they were so easy to make and my family loved it. I did add some shredded cheddar cheese ontop for the last few minutes of baking. I will keep this recipe on file THANKS for sharing this one with us. :)
     
  3. OK, I fudged on this great recipe, but I had to tell you how wonderful it was! I made JoAnn's Italian Beef (recipe #16511) recipe the other day and still had a bunch of beef leftover. So I made the chimichangas with that instead of the ground beef. I omitted the salt, but followed the rest of the recipe. I used mild Pace Picante sauce and vidalia onions. Since I'm on the Sugar Busters program I used whole wheat flour tortillas. Next time I'll watch them in the oven a little more closely as I seriously browned the tops. But this chimichanga recipe could put a serious hurtin' on local Mexican restaurants. Muy bueno!
     
  4. I made this last night and found it to be very tasty and easy to make as well as to clean up. This one I will keep and pass along to my friends.
     
  5. What a great recipe! I was desperate for something to make tonight and found this. My kids liked it which is always a reason to give a recipe 5 stars! Instead of margarine I brushed the tortillas lightly with olive oil and they browned nicely. This would be a a good thing to make for a crowd, because you can bake a bunch at a time...maybe slice into appetizer-size portions and serve with several dips.
     
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Tweaks

  1. a vegetarian exchange on this: soya chunks or granuals cooked/rehydrated in onion soup mix, drained, instead of the ground beef, then a can of green chillis instead of the onion, and some black beans. after reading the reviews and comments, i added a handful of taco shredded cheese, and opted for olive oil instead. holy crow, these turned out AWESOME!
     
  2. Excellent recipe. After reading some of the reviews, and deciding it would be better with a little cheese added to the beef, placed a slice of pepper jack in the middle of the tortilla before adding the beef mixture. Did use 3 cloves of garlic and olive oil in place of melted butter. Cutting into the crispy chimi, the melted cheese tops the beef mixture. Makes alot -- and that's a good thing, because they are so good, you will need them all. Thanks for posting this wonderful recipe.
     
  3. YUM! I cooked these for 15 minutes and then carefully flipped them over using tongs and cooked them for 5 more minutes to help crisp up the underside. I added cheese to all of them and refried beans to half of them. I also used homemade salsa instead of Pace and I used olive oil instead of butter. DH LOVED them, which is saying something huge because he is super picky. DD loved them too but DS didn't care for them. He's 5, so his opinion doesn't really count too much when it comes to new food :) I will definitely be making these again!
     
  4. These were very good, but what put them over the top for me was the ease of preparation! It took so little time to make these I actually got dinner done early and had time to make fresh guacamole (which was DIVINE with these). I see this as a jumping off point, too--there are many things I can see adding to the filling, like corn or beans or more veggies. I used salsa instead of picante sauce, and added a bit of shredded cheese to the tops of the chimis. Next time I will add the cheese to the filling instead. I am sort of ambivalent about the butter; I used about 2 T, and I'm not sure I think it made a huge flavor difference. Next time I think I'll just use a bit of oil or cooking spray. Thanks for posting! Made for Top Favorites of 2009 tag.
     
  5. Oh my goodness, my husband and I could NOT get enough of these! Thanks so much for sharing! YUMMY! Oh, and I actually used taco seasoning instead of the cumin, oregano and salt; olive oil instead of butter; and Ortega thick & chunky salsa instead of the Picante sauce. And I didn't have sour cream so used ranch dressing. We were snowed in so I had to use what was on hand. LOL Still absolutely fabulous and will definitely make again!
     

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