February 03, 2017
Dinner, Main Dish, Beef,
Ground Beef, Dairy, Cheese, Cheddar, Mexican, Budget-Friendly, Cinco de Mayo, Fall/Autumn, Weeknight Meals, Oven Bake, Spices, Spicy more
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"This is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. You can top these chimichangas with your favorite salsa and sour cream. Use low fat ingredients to make an excellent low fat chimi."
Preheat the oven to 350°F.
Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
Add the beef, onion, garlic, chili powder, oregano, and cumin.
Cook, breaking up the beef with a wooden spoon until browned, about 6 minutes.
Drain off any grease.
Stir in the tomato sauce and the chilies; bring to a boil.
Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
Remove from the heat and stir in the cheddar cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about 1/2 cup of the filling into the center of each tortilla.
Fold in the sides, then roll to enclose the filling.
Place the chimichangas, seam-side down, on the baking sheet.
Lightly spray the tops of the tortillas with nonstick spray.
Bake until golden and crisp, about 20 minutes.
Do not turn.
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I picked these for our main dish for Cinco de Mayo. Delicious the first time, but much better the 2nd day.....I guess the flavors had time to meld. My tortillas did not get as crisp as when you fry them, but that didn't detract from the flavor at all. Thanks for sharing! Made for FYC tag game.
Love that these chimichangas are baked! Doubled the recipe and used part Mexican chili powder and Ancho chili powder for a wonderful heat. Served these with sour cream and chipotle hot sauce. We all really enjoyed our dinner! Thanks for sharing Teresa! Made for Billboard Recipe Tag.