Beef Chimichangas With Fried Rice At My Lake House Recipes

BEEF CHIMICHANGAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Steps:

• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

FRIED GROUND BEEF CHIMICHANGAS

Steps:

• 1. In a medium frying pan, fry ground beef and onions on medium heat until meat is browned and onions are translucent. Drain off grease.
• 2. Add tomatoes, jalapenos, chili powder, black pepper, garlic salt, chili powder, cayenne pepper, and oregano-if using. Add a little water if needed. Simmer for 10 minutes.
• 3. Put 2-3 tablespoons of mixture in the middle of each tortilla. Add 1 tablespoon of cheese on top or amount you prefer. Fold tortillas and secure with toothpicks. (Make sure to take them out before eating)
• 4. Heat vegetable oil to medium-high in a large skillet. Add 2 or 3 tortillas at a time. Fry quickly until golden brown on each side. Top with sour cream and cheese or whatever toppings you enjoy.

BEEF CHIMICHANGAS WITH FRIED RICE AT MY LAKE HOUSE

Steps:

• 1. In small bowl combine chili powder and cayenne pepper and garlic powder and flour. Set aside.
• 2. In large stock pot put oil in and add your trimmed cut up beef and brown on all sides. Add beef stock once meat is brown and minced onions and jalapenos. Simmer for about 15 minutes Then add fresh garlic
• 3. Mix in flour mixture stirring for 2-3 minutes. Then add red wine vinegar. Bring to a boil. Lower heat and simmer with a lid for 2 hours adding more broth if needed till meat is very tender.
• 4. When tender Add pinto and black beans, lime juice and half of the cilantro. Cook till mixture is heated all the way thru and then remove from heat and let sit. This helps all the ingredients incorporate together. Allow to cool completely.
• 5. Fill tortillas only using 3/4 cup of beef mixture and 2T of cheese or more Roll and fold in the side and then finish rolling and secure with toothpick if needed. Brush with melted butter
• 6. Put in air fryer on 350* for 12 minutes, turning chimichangas over in 6 minutes and brush with more butter to finish cooking. Pending on how big your fryer is I can only cook two at a time Do not stack them on top of each other. Lay them down side by side.
• 7. Serve them on a bed of lettuce and then put some tomatoes around the lettuce and spoon salsa on top with a dollop of sour cream and avocado on side. Sprinkle some cilantro over the sour cream.
• 8. Serve with fried rice and a cold beverage.