Chimichangas
By
jennifer Morgan
@jmorgan7777
1
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
- 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
