Baked not fried, these beef chimichangas are an easy way to bring Tex-Mex flavor home. Stir-fry vegetables and meat seasoned with McCormick® cumin, oregano and chipotle chili pepper for a spicy kick. Pile mixture into warm flour tortillas, bake until crispy and top it all off with guacamole and sour cream before digging in.
prep time
cook time
Calories
Ingredients
(2 chimichangas)
Servings
Preheat oven to 425°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 stir-fry blend, spices and salt; cook and stir 2 minutes or until vegetables are tender. Remove from heat.
Heat tortillas as directed on package. Spoon steak and vegetable mixture down center of each warm tortilla. Fold over 2 sides of tortilla. Place seam-side down in lightly greased 13x9-inch baking dish. Brush tops of tortillas with remaining 2 tablespoons oil.
Bake 15 to 20 minutes or until golden brown. Serve with guacamole and sour cream, if desired.
