Chimichangas
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 20 Min.
What you need:
* 1 lb. lean ground beef
* 1/2 c. finely chopped onions
* 2 cloves garlic, minced
* 1 tsp. dried oregano leaves
* 1 tsp. crushed red pepper
* 8 flour tortillas (6 in.)
* 6 oz. VELVEETA®, cut into 8 slices
* 2 c. oil
* 1/4 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 1/4 c. finely chopped fresh cilantro
* 1/2 c. finely chopped onions
* 2 cloves garlic, minced
* 1 tsp. dried oregano leaves
* 1 tsp. crushed red pepper
* 8 flour tortillas (6 in.)
* 6 oz. VELVEETA®, cut into 8 slices
* 2 c. oil
* 1/4 c. BREAKSTONE'S or KNUDSEN Sour Cream
* 1/4 c. finely chopped fresh cilantro
What to do:
1. Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally.
2. Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
3. Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
2. Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
3. Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.