Beef Chimichangas

Beef Chimichangas

Beef Chimichangas


Makes 6 servings


Fresh Tomato Salsa
6 ounces chorizo
1 pound ground beef
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1 can (8 ounces) tomato sauce
1/4 cup sliced pitted ripe olives
12 flour tortillas (8-inch diameter)
1 cup (4 ounces) shredded Monterey Jack cheese
Vegetable oil
1 cup sour cream
Cilantro sprigs and radishes for garnish


  1. Prepare Fresh Tomato Salsa.
  2. Remove and discard casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.
  3. Crumble beef into skillet. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is soft. Drain off and discard fat.
  4. Stir in tomato sauce. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Uncover skillet; increase heat to medium. Cook and stir 5 minutes or until most of liquid has evaporated and meat is still moist. Stir in olives.
  5. Soften and warm tortillas.*
  6. Place 1/4 cup meat mixture on bottom half of 1 tortilla; spread to within 1-1/2 inches of bottom and side edges. Sprinkle with slightly rounded tablespoon cheese. Fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpick. Repeat with remaining tortillas, meat mixture and cheese.
  7. Preheat oven to 250°F. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
  8. Fry 2 to 3 chimichangas at a time in oil 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in oven on prepared baking sheet.
  9. Remove toothpicks before serving. Serve with sour cream and Fresh Tomato Salsa. Garnish, if desired.

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