Cheesy Chimichangas Recipes

CHEESY CHIMICHANGAS

Cheesy Chimichangas image

When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.-Deborah Martin, Grand Prairie, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 pounds ground beef
2 large onions, chopped
2 teaspoon garlic salt
1/2 teaspoon pepper
12 flour tortillas (6 inches), warmed
Canola oil
1 jar (16 ounces) salsa, divided
2 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese, divided
Shredded lettuce and chopped tomatoes
Sour cream and guacamole, optional

Steps:

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper., Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil , Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks., Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.

Nutrition Facts : Calories 338 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 955mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

CHEESY CHIMICHANGAS

Cheesy Chimichangas image

Make and share this Cheesy Chimichangas recipe from Food.com.

Provided by looneytunesfan

Categories Cheese

Time 40m

Yield 12 chimichangas

Number Of Ingredients 13

Ingredients

1 1/2 lbs ground beef
2 large onions, chopped
2 teaspoons garlic salt
1/2 teaspoon pepper
12 flour tortillas
vegetable oil
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese, divided
2 cups monterey jack cheese, divided
shredded lettuce
chopped tomato
sour cream (optional)
guacamole (optional)

Steps:

In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
Warm the tortillas; brush one side with oil. Spoon 1/4 cup of beef mixture off center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with toothpicks; place in a greased 13x9x2 inch baking dish. Brush with oil.
Bake, uncovered, at 450* for 10 - 15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted.
To serve, place chimichangas on a bed of lettuce and tomato. Top with remaining salsa and sour cream and guacamole if desired.

Nutrition Facts : Calories 383.6, Fat 22.9, SaturatedFat 11.5, Cholesterol 75.1, Sodium 695.5, Carbohydrate 20.9, Fiber 2, Sugar 3.1, Protein 23.2

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