Chimichangas
Courtesy of Kraft Kitchens 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 20 Min. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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.
