Chimichangas
By
jennifer Morgan
@jmorgan7777
1
★★★★★ 1 vote5
Ingredients
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1 lbground beef
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1 mediumonion
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1 pkgtaco seasoning mix
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3/4 cwater
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3 cshredded monterey jack cheese
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1 csour cream
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4 ozchopped green chilies, drained
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1 pkgegg roll wrappers (14 count)
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1egg white (slightly beaten)
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·oil for deep frying
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·salsa and additional sour cream
How to Make Chimichangas
- 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.
- 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
- 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.)
- 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