Beef Chimichangas


Cook Book: Don’t Panic Dinner’s in the freezer

Meal: Beef Chimichangas

One of my friends asked me what a Beef Chimichanga was… I said I don’t know. Another friend was able to describe them as fried burritos. They were a little messy to assemble, but they were well worth the mess. The messy part involved dipping the tortillas into the margarine. I put 4-5 (1/3) cups of filling in 1 quart freezer bags. This makes it easier to take out only what I need for dinner.

I have been doing all my cooking on Sunday. On Sunday I made beef chimichangas, spicy chicken cakes, roast beef pasties, chicken enchilada roll ups, and classic tomato basil pizzas.  Its safe to assume my kitchen and sink took a beating. Though, during the week we have fewer dishes to clean which is an overall plus.

These little fried burritos were very tasty. They were not too spicy, but they definitely had a kick to them. I only needed to eat one and I was full.

Beef Chimichangas

1 T salt

2 IBs lean ground beef

2 cloves garlic, crushed

2 t  ground cumin

2 t oregano, crushed

1/2 cup canned green chiles, chopped

1/2 cup taco sauce

1/2 cup sour cream

1/4 cup cider vinegar

Serving Day

1 cup butter or margarine, melted

9-7 inch flour tortillas

Cooking day Instructions

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture, using freezer bag method.

Serving day instructions

In 8-inch, melt butter or margarine. Dip both sides of 1 tortilla into butter: drain off excess. Mound 1/3 cup filling on center or tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11 by 7 baking dish. Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees. Bake until crispy about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuces tomatoes, avocado, and additional sour cream.

 

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