Beef, Main Dishes, Mexican - Spanish, Poultry

Chimichangas

  • 2 cups Cooked, shredded beef or chicken
  • 1 medium Onion, sliced
  • 1 medium Green pepper, sliced
  • 2 Garlic, finely minced
  • 1 medium Tomatos, fresh, chopped
  • 1 cans Green chilies, chopped
  • 1 teaspoons Salt
  • 1 teaspoons Oregano
  • 12 large Flour tortilla shells
  • ~ Vegetable oil
  • ~ Cheddar cheese, mild, shredded
  • ~ Black olives, sliced
  • ~ Sour cream
  • ~ Salsa

    • Saute meat, onions, green peppers, garlic, chilis, and tomatoes, in a small amount of oil, until tender. Stir in seasongs. Place 1/2 cup of meat mix into 1 flour tortilla, sprinkle with cheese, fold envelope style. Heat 1/2 inch of oil in skillet, fry seam side down until light brown and crispy, turn and fry other side, dry on paper towels. Top with additional ingredients, as desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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