Debra Russell


This is so good. Its like eating deep fried taco s.

★★★★★ 3 votes
Double recipe - 8
25 Min
10 Min
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Until I tried this recipe I had never been able to replicate the flavors of the restaurant chimichangas I love so much! This super simple dish packs a terrific flavor punch and are darn cute on the plate too. We think they would also be good with cumin in place of the oregano... your choice! Give 'em a try for your next fiesta!


1 lb
ground chuck
1/2 c
chopped onions
2 clove
minced garlic
1 tsp
oregano leaves
1 tsp
crushed red pepper
6 oz
sliced velveeta
small flour tortillas
2 c
sour cream or salsa,to dunk in.


1Brown beef in large skillet,drain. Add onions, garlic, oregano and crushed red pepper, mix well. Cook til onions are tender.
2Place 1/4 cup of meat mixture on to center of tortilla cover with slice of cheese.
Fold in all sides of tortilla to completely enclose filling; secure with toothpicks.
3Place on baking sheet.Cover and refrigerate 20 minutes.
4On medium-high, heat oil. Add tortilla pouches,two at a time until golden brown. Drain on paper towel. Remove tooth picks and serve with sour cream or salsa.
5NOTE: They cook quick, keep your eye on them!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy