Chimichangas (Deep Fried Burritos)
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
ground, browned, drained |
|
| 1 | each |
onions
chopped |
|
| ½ | cup |
enchilada sauce
|
|
| 12 | each |
flour tortillas
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2 | cups |
cheddar cheese
|
*
|
| 2 | cups |
lettuce
shredded |
|
| 2 | cups |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
ground, browned, drained |
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
enchilada sauce
|
|
| 12 | each |
flour tortillas
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 473 | ml |
cheddar cheese
|
*
|
| 473 | ml |
lettuce
shredded |
|
| 473 | ml |
scallions, spring or green onions
chopped |
|
Directions
In a large skillet, brown meat and drain.
Add onion and chile or enchilada sauce.
Spoon about 3 tbsp of meat filling in center of each tortilla.
Fold tortilla, tucking in ends, and fasten with wooden toothpicks.
Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.
In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes.
Drain on paper towels and keep warm.
Garnish with cheese, lettuce, and onion.
