Chimichangas

Chimichangas

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jennifer Morgan

By
@jmorgan7777

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

Rating:

★★★★★ 1 vote

Serves:
yield 14 servings
Prep:
30 Min
Cook:
5 Min

Ingredients

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

How to Make Chimichangas

Step-by-Step

  1. In 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.
  2. In 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
  3. Brush 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.)
  4. In 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

Printable Recipe Card

About Chimichangas

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



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