Milton’s Beef Chimichangas

20131103-143537.jpgMilton’s Beef Chimichangas

BBC1:Once again my dear Facebook friend, Milton, has been in his American kitchen cooking up a storm! Being an uneducated Brit, I had to ask what chimichangas were when he posted that he was going to make these. When he replied they were like enchiladas but without the beans, I knew I had to have the recipe as My Beef Enchiladas was the first recipe we posted on the blog! So without further ado, I give you Milton’s Beef Chimichangas!

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
1/4 cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
1/4 cup margarine
6 (7 inch) corn tortillas

Preheat oven to 450 degrees F (230 degrees C).
Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

BBC1: I believe Milton served these with Mexican rice (will have to get the recipe for that) but they sound lovely to me! Update from Milton: Thanks so much, Michael Collins, you guys are the best!!! And I hope people over there like it. (As for the mexican rice, just get some kind of rice vermicelli mix, a can of diced tomatoes, green chiles diced up, and taco seasoning [garlic powder, onion powder, chili, cumin mixed together] and voila! you have mexican rice lol)

In the meantime…Yet another evening here in Cornwall without electricity!



2 thoughts on “Milton’s Beef Chimichangas

  1. I had to ask what they were also even though I lived in USA for years. The response I got was that they were deep fried enchiladas. Either way they sound tasty.

  2. Pingback: QUICK FIX: Beef, Corn, and Black Bean Tacos |

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