chimichangas

★★★★★ 1 Review
jmorgan7777 avatar
By jennifer Morgan
from Lufkin, TX

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

★★★★★ 1 Review
serves yield 14 servings
prep time 30 Min
cook time 5 Min

Ingredients For chimichangas

  • 1 lb
    ground beef
  • 1 md
    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
ADVERTISEMENT

How To Make chimichangas

  • 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
ADVERTISEMENT