Beef Chimichangas

Fun Fact: The term, chimichanga, was long considrerd a nonsense word-a Mexican version of “whatchamacallit” or “thingamajig” – reputedly coined in the 1950s in Tucson, Arizona

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

https://www.justapinch.com/recipes/main-course/beef/beef-chimichangas-5.html

Ingredients

2 lb ground beef, cooked and crumbled or shredded beef,

2 clove garlic, minced

1 sm onion minced

1 c shredded monterey jack cheese

2 tsp chili powder

1/2 tsp adobo powder

1/2 tsp tumeric

1 tsp dried whole oregano

1 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

12 (10 inch) flour tortillas

canola oil for frying

guacamole

sour cream

extra cheese

shredded lettuce

diced tomato

sliced green onion

Instructions

Step 1

Brown ground beef, garlic and onion in skillet. Drain off grease. Add next 8 ingredients and mix well.

Step 2

Wrap tortillas in aluminum foil; heat at 350 degrees for 5 minutes or until softened.

Step 3

Place 1/2 cup of meat mixture just below center of each tortilla. Fold over bottom ends of tortilla to partially enclose filling; Roll up and secure with wooden picks.

Step 4

Gently place filled tortillas 1 or 2 at a time, in 1 inch of hot oil; fry 1 to 2 minutes or until golden brown, turning once. Remove from oil and drain on paper towels. Remove wooden picks.

Step 5

I like to put these in the oven with some extra shredded Monterey Jack to melt on top. Top with whatever additions you like!