Baked not fried, these beef chimichangas are a fool-proof way to bring Tex-Mex flavor home. Sauté vegetables and meat together with McCormick® Mexican-Style Flavor Makers. Pile mixture into warm flour tortillas, bake until crispy and top it all off with guacamole and sour cream.
prep time
Cook Time
Calories
Ingredients
(2 chimichangas)
Servings
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.
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.
Bake 10 to 15 minutes or until golden brown. Serve with salsa, guacamole and sour cream, if desired.
