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Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 20 Min.
What you need:
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+ 1 lb. lean ground beef
+ 1/2 c. finely chopped onions
+ 2 cloves garlic, minced
+ 1 tsp. dried oregano leaves
+ 1 tsp. crushed red pepper
+ 8 flour tortillas (6 in.)
+ 6 oz. VELVEETA®, cut into 8 slices
+ 2 c. oil
+ 1/4 c. BREAKSTONE'S or KNUDSEN Sour Cream
+ 1/4 c. finely chopped fresh cilantro
What to do:
1. Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally.
2. 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.
3. 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.