Chimichangas

A filling version of chimichangas that can be altered to almost anyone's taste. Serve alone or with spanish rice, refried beans or a simple side salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In medium skillet, heat oil. When warm add onion and brown a couple of minutes.

Step 2

Add in garlic and ground meat and brown until cooked through.

Step 3

Drain and return to heat. Add taco seasoning and just enough water to ensure even coating of meat mixture.

Step 4

Stir and cook until water has evaporated.

Step 5

While taco meat is cooking, layer each tortilla with 2 tbsp of refried beans, (I use homemade black refried beans), 1 ounce cheese and 2 tbsp salsa.

Step 6

When taco meat has cooked, add to tortillas, distributing evenly.

Step 7

Wrap up each like a burrito, folding in sides, then rolling, and place them into a pan sprayed with cooking spray, or lightly coated with oil and put in an oven warmed to 350F for 8 to 10 minutes to warm them through and melt cheese.

Step 8

Top with additional toppings such as more cheese, more salsa, guacamole or diced avocado, more diced onion, sour cream, etc. Enjoy!