10m
PREP TIME
25m
COOK TIME
681
CALORIES
10
INGREDIENTS
Servings: 4 (2 chimichangas)
Ingredients
- 3 tablespoons oil, divided
- 1 pound boneless beef sirloin steak, cut into thin strips
- 1 medium bell pepper, cut into thin strips
- 1 medium yellow onion, chopped
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Chipotle Chili Pepper
- 1/4 teaspoon McCormick® Ground Oregano
- 1/2 teaspoon salt
- 8 (8-inch) flour tortillas, warmed
- 1 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 Preheat oven to 450°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir until beef is still slightly pink in the center. Add pepper, onion, spices and salt; cook and stir 2 minutes or until pepper and onions are tender. Remove from heat.
- 2 Spoon steak mixture down center of each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 13x9-inch baking dish. Brush tops of tortillas with remaining 2 tablespoons oil. Sprinkle evenly with shredded cheese.
- 3 Bake 10 to 15 minutes or until golden brown. Serve with salsa, guacamole and sour cream, if desired.
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