Chimichangas

Susan Cutler

By
@suak

Here is one of my favorite Mexican dishes!

What a great meal during the week using your Mexican Meat Mix to save time. This recipe uses 3 cups of the 'Mexican Meat Mix'.


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Serves:

6

Ingredients

6 large
flour tortillas
3 c
mexican meat mix, thawed
vegetable oil for frying
shredded lettuce

GUACAMOLE:

2
avocados, ripe, pared and mashed
1 tsp
lemon juice
salt and pepper to taste
few drops of tabasco sauce

Directions Step-By-Step

1
Warm tortillas in oven about 5 minutes. Heat 'Mexican Meat Mix' in a small saucepan. Heat 1/2 inch deep oil to 400F degrees in a large skillet. Spread about 1/2 cup 'Mexican Meat Mix' over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
2
Guacamole:
Combine all ingredients in a small bowl.