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

Cheesy Chimichangas

Ingredients

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
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

Directions

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.
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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