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Easy Chimichangas
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Description
Sometimes I have leftover roast beef and I almost always use it to make chimichangas. This is a super delicious way to have shredded beef, and they are pretty darn easy to make.
Ingredients
- 1 pound Roast Beef, Cooked And Shredded
- 2 Tablespoons Tex-Mex Spice Mix
- 2 Tablespoons Water
- 8 ounces, weight Colby-Jack Cheese, Shredded
- 8 whole Burrito Style Flour Tortillas
- 3 cups Vegetable Oil (approximately) For Frying
- 3 whole Green Onions, Chopped
- Shredded Lettuce, To Serve
- Sour Cream, To Serve
- Salsa, To Serve
Preparation
In a skillet over medium-high heat, stir together beef, Tex-Mex spice mix and water. Cook just until the meat is heated through and turn off the heat. Heat flour tortillas for about a minute in the microwave to soften them up.
On the center of each tortilla, spoon about 2 tablespoons of meat and about 1 tablespoon cheese and roll up, folding the sides in to form a closed roll. Secure with a wooden pick.
Heat vegetable oil to 350 degrees and fry chimichangas a few at a time, placing them seam side down first, in oil. Watch the chimichangas carefully, turning as they start to brown. It will only take a few minutes per side. When they are browned on all sides, remove to a paper-towel-lined plate to drain.
Serve with shredded lettuce, green onions, sour cream and salsa. Delicious!
Enjoy!
Miss
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