I’ve Been craving chimichangas When I was in high school I found a recipe in Teen magazine. The meat mixture is ground beef and rotel tomato’s. I brown the beef and add the tomatoes and let it simmer until thick. They key is to heat the tortillas in the oven. Tonight I used the carb balanced tortillas. Spray them with olive oil spray and wrap in foil. Bake at 350° For 8-10 minutes. On one side of the tortilla, spread a tablespoon of retried beans. Top with 1/4 cup of the meat mixture, a tablespoon of salsa, and a sprinkle of shredded cheddar cheese. Fold the tortilla like an envelope and place in a 9 x 13 pan sprayed with Pam or olive oil spray. Spread a tablespoon of salsa on top of the tortillas and sprinkle with more cheddar cheese. Bake for 15-20 minutes at 350° In the original recipe, you are supposed to fry the chimichangas before baking so I eliminated that step. I do not use fat free products because I have fibromyalgia and lupus and find the stuff they add to it when they take the fat out causes problems for me. I serve it over a bed of lettuce. 6 sp for 1 chimichanga. More if you add guacamole or sour cream.


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