Yields: 8 Servings Prep: 25 Mins Cook: 15 Mins

Cheesy Chimichangas


1-1/2 pounds ground beef

2 large onions, chopped

2 teaspoon garlic salt

1/2 teaspoon pepper

1 package (12 count) ORTEGA Soft Flour Tortillas
½ cup canola oil

1 jar


In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.


Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture
off-center on oiled side of tortillas. Top with 1 tablespoon each of
salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends
over filling and roll up. Secure with toothpicks; place in a greased
13-in. x 9-in. baking dish. Brush with oil


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. Remove toothpicks.


Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with guacamole.
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