Recipe from VELVEETA®
Looking for some Mexican-inspired menu fare? Check out this crispy main that's easy, cheesy and better than your abuela's. Just don't tell her we said that.
Prep Time: 15 mins
Total Time: 55 mins
1 poundground beef
1/2 cupfinely chopped onions
2cloves garlic, minced
1 teaspoondried oregano leaves
1 teaspooncrushed red pepper
8flour tortillas (6 inch)
6 ouncesVELVEETA®, cut into 8 slices
1/4 cupBREAKSTONE'S or KNUDSEN Sour Cream
1/4 cupfinely chopped fresh cilantro
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
kraft kitchens tips
VARIATION: Save 110 calories and 14 g total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using VELVEETA 2% Milk Pasteurized Prepared Process Cheese Product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until potatoes are heated through, stirring frequently. Spoon onto tortillas and continue as directed.
THAWING GROUND BEEF SAFELY: To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
Per Serving: cal. (kcal) 700, Fat, total (g) 43, chol. (mg) 115, sat. fat (g) 15, carb. (g) 43, fiber (g) 3, sugar (g) 6, pro. (g) 34, vit. A (IU) 729, vit. C (mg) 1, sodium (mg) 990, calcium (mg) 303, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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