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
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Ingredients
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(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.
