Beef Chimichangas Popular Recipes

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Beef Chimichangas

"The own family requests this all the time. It is simple for my husband to make once I need to work late. Top with shredded cheese, lettuce, tomato, salsa, and bitter cream. "

Ingredients :

1 pound floor red meat
1 small onion, chopped
1 clove garlic, minced
half teaspoon taco seasoning blend, or greater to taste
1 teaspoon dried oregano
1/4 cup bitter cream
1 (4 ounce) can chopped inexperienced chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
1/4 cup margarine
6 (7 inch) corn tortillas

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Preheat oven to 450 ranges F (230 ranges C).
Brown the floor red meat, onion, garlic, taco seasoning, and oregano in a skillet over medium warmness, breaking the beef up into crumbles as it cooks, about eight mins. Drain off extra fats. Stir in sour cream, chilies, and vinegar till well combined. Remove from heat, and blend in the Cheddar cheese.
Melt margarine in a small skillet over low warmness. When melted, dip each tortilla into the margarine for approximately 30 seconds, or until tender. Place the softened tortilla onto a baking sheet, and fill with approximately 1/three cup of the beef aggregate. Fold the proper and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam aspect down on the baking sheet. Repeat with closing tortillas and filling.
Bake inside the preheated oven until the tortilla is crisp, about 15 minutes.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it calmly, and make smooth-up simpler.

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