Chimichangas Recipe

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jennifer Morgan


Kids and Husbands Love these crispy wraps. Serve them with guacomole, pico, sour cream or salsa.

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★★★★★ 1 vote
yield 14 servings
30 Min
5 Min


1 lb
ground beef
1 medium
1 pkg
taco seasoning mix
3/4 c
3 c
shredded monterey jack cheese
1 c
sour cream
4 oz
chopped green chilies, drained
1 pkg
egg roll wrappers (14 count)
egg white (slightly beaten)
oil for deep frying
salsa and additional sour cream


1In a large skillet,cook beef and onion over medium heat until meat is no longer pink;drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat simmer,uncovered, for 5 minutes,stiring occasionally. Remove form heat; cool slightly.
2In a large bowl, combine the cheese,sour cream and chillies.Stir in beef mixture.Place an egg roll wrapper on work surface wih one point facing you. Place 1/3 cup filing in th center.Fold bottom third of wrapper over filling;fold in sides
3Brush top point with remaining egg white; rollup to seal. Repeat with remaining wrappers and filling (Keep remaining wrappers covered with wax papers to avoid dying out.)
4In a large saucepan, heat oil 1 inches to 375. Fry chimichangas for 1 1/2 minutes on each side or until golded brown. Serve warm with our cream and salsa

About this Recipe

Other Tag: Quick & Easy
Hashtag: #tex-mex