Wednesday, July 27, 2011

Stuffed Chimichangas

This was my first time to make Chimichangas! I must say.. we were very happy with the way they came out! Surrounded by mexican rice, my chimichangas are stuffed with cumin seasoned beef & refried beans, topped with homemade chili con queso and sour cream. It was super easy to make and OH so GOOD!

What you need:
  • 1 lb. ground beef
  • 1 (16 oz) can Old El Paso refried beans
  • 1 (10 oz) can Old El Paso enchilada sauce (medium heat, you'll only use 5 oz)
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 10 flour tortillas
  • Vegetable Oil for deep-frying

Make it!
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce and spices. Heat through. Begin heating about 4 inches of vegetable oil in a dutch oven or other large heavy pan to 350 degrees F.
  • Warm tortillas, transfer meat mixture to the center of each tortilla and fold the tortilla tucking in the ends making a closed packet resembling an over sized Chinese egg roll, secure using a wooden toothpick. Deep fry Chimichangas until golden brown about 3 to 5 min, turn the chimis to fry them evenly. Drain of grease and remove toothpicks before serving.
  • Top with chili con queso and sour cream, serve with your favorite mexican rice. Enjoy!

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