July 12, 2010
Beef Chimichangas
This specialty of Sonora, Mexico, is also known as a chivichanga. By either name, they’re speedy enough for a weeknight meal.
Servings: 9
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 1/2 cups shredded deli roast beef
- 1 cup picante sauce
- 1/2 onion, thinly sliced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 9 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, melted
Directions
Preheat oven to 425°F.
Combine beef, picante sauce, onion, cumin and oregano in a large skillet. Cook over medium-high heat, stirring frequently, for 5 minutes.
Spoon mixture onto tortillas. Top with Monterey Jack.
Fold in 2 sides of tortillas and fold up ends. Place seam side down in a 13- x 9-inch baking dish.
Brush tops of tortillas with butter. Bake until crisp and browned, about 15 minutes.
Secret Tip
To simplify shredding deli meat, roll 2 or 3 slices of meat into a log. Cut off 1/4- to 1/2-inch slices as if you were slicing cookie dough. You'll have even shreds of meat.
