Streamlined Chimichangas

This is an easy to put together Mexican themed dish I will usually make on a Saturday night. Although the recipe directs you to use butter to brush on the tortillas I would use olive oil instead. I have tried butter once and it was not a pleasant experience. Butter makes the tortillas hard and crispy whereas olive oil lets them brown nicely in the oven but the tortilla stays soft.

I only ever make 4 chimichangas for us but that doesn’t affect the recipe ingredients. I just spread the amount of the filling over 4 tortillas instead of the 8 the recipe requires.
Once you have the tortillas rolled up, it only takes 13 mins to bake before dinner is ready. Serve with sour cream and anything else Mexican you like and enjoy!

Warning: These are very hot when they come out of the oven so be careful before you take your first bite.

30 min / 15 mins prep
Serves 6-8 (or 2)

• 1 lb ground beef
• 1 medium onion, chopped
• 1-2 garlic clove, minced
• 3/4 cup Pace Picante Sauce
• 1 tsp ground cumin
• 1/2 tsp dried oregano leaves, crushed
• 1/2 tsp salt
• 8 flour tortillas (7 to 8 inches) (I only use 4)
• 1/4 cup melted butter (recommend substituting with olive oil)

1. Preheat oven to 475 degrees.
2. Brown meat with onion and garlic, drain
3. Stir in picante sauce, cumin, oregano and salt.
4. Simmer 5 minutes or until most of the liquid has evaporated.
5. Brush one side of the tortillas with butter (olive oil).
6. On unbuttered (un-oiled) side spoon heaping 1/3 cup of meat mixture into center.
7. Fold 2 sides over filling, fold ends down.
8. Place seam side down in a 13 x 9 x 2-inch baking dish sprayed with Pam.
9. Bake for 13 minutes or until golden brown.
10. To serve, top with sour cream, guacamole and additional picante sauce.

Source: rz#16371mysterygirl