Beef Chimichangas Recipe

How to make it

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• In large skillet, heat olive oil over medium heat.
• Add meat and cook.
• Break up the meat as it cooks, until no longer pink, about 3 minutes.
• Add onion and cook until onion is limp, about 3 minutes longer.
• Add salsa, cinnamon, allspice, Worcestershire sauce and salt.
• Simmer until mixture is nearly dry, about 6 to 8 minutes.
• Remove from heat.
• In a large dry skillet, soften the tortillas, one at a time, over medium heat.
• Turn once or twice until soft and pliable, about one minute total for each tortilla.
• Stack and cover to keep warm.
• Or wrap tortillas in damp paper towels and microwave on high for one minute or until hot.
• Preheat oven to 200F.
• Put 1 warmed tortilla on a plate.
• Spoon 1/6 of the filling in center.
• Fold bottom up over the filling.
• Fold the sides in and fold top down, overlapping.
• Secure with toothpicks.
• Repeat this process with all of the tortillas.
• In large skillet heat 2 T oil over medium heat.
• Add filled tortillas, 2 at a time, folded side down and fry until golden brown, about 2 minutes.
• Turn and brown other side, about 1 minute.
• Place on a baking sheet and keep warm in the oven while frying the other chimichangas.
• When all are cooked, transfer the chimichangas to plates and ladle the sauce on top.
• Sprinkled shredded Cheddar cheese on top.
• Serve at once.