Baked Chimichangas
This casserole-like dish makes a Mexican favorite healthier by baking - not frying!
1 pound lean ground beef
2 cloves garlic, finely minced
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup canned chopped chilies
¼ cup mild hot sauce (Check label for allergens!)
¼ cup gluten free sour cream (Check label for allergens!)
2 tablespoons cider vinegar (Check label for allergens!)
½ cup butter or margarine
6 large corn tortillas (Check label for allergens!)
½ cup gluten free or Mexican blend shredded cheese (Check label for allergens!)
Garnish:
½ cup gluten free sour cream (Check label for allergens!)
½ gluten free salsa (Check label for allergens!)
1 avocado, sliced
Cook ground beef, salt, garlic, cumin and oregano in skillet over medium heat, crumbling beef as it cooks. When beef is no longer pink, stir in chilies, hot sauce, sour cream and vinegar. Heat through and set aside.
Preheat oven to 450 degrees.
In a large skillet melt butter or margarine over low heat. Place each tortilla, one at a time in melted butter until tortilla is soft, remove and place on flat surface. Place a large spoonful of meat mixture in middle of tortilla and fold with ends tucked in envelope style. Place seam side down in large baking dish. Bake for 15 minutes. Remove from oven, sprinkle with cheese and return to oven for a few minutes or until cheese melts.
Serve with sour cream, salsa and slices of avocado.
Makes 4 servings.
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