Thursday, March 18, 2010
From my friend Kathy's Don't Panic, Dinner's in the Freezer (currently on my wishlist!)
1 t. salt
2 lbs lean ground beef
2 cloves garlic, crushed
2 t. cumin
2 t. oregano, crushed
1/2 c. taco sauce (homemade, I'll post the recipe next week)
1/2 c. sour cream
1/4 c. cider vinegar
1/2 c. butter or margarine, melted
Yields: 9 Chimichangas
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients, except butter and tortillas. Remove from heat and cool. Freeze meat mixture if cooking ahead.
In 8 inch skillet, melt butter or margarine. Dip both side of tortilla in butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold Tortilla in envelope fashion. Place seam side down in ungreased 11/7 baking dish. Repeat with remaining tortillas.
Bake at 500* for 15 minutes or until crispy(I didn't need to do it this long) Sprinkle with cheese, return to oven for a few minutes.
Serve with additional sour cream, cheese, lettuce, and tomato.
This is so absolutely delicious! My kids ate it up and my youngest is usually pickier about Mexican food!
This post is linked to Tasty Tuesday and Tempt My Tummy.