Name: "Cheesychangas"
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 cup finely chopped onions; 2 cloves garlic, minced; 1 tsp. dried oregano leaves; 1 tsp. crushed red pepper; 8 flour tortillas (8 inch); 6 oz. VELVEETA, cut into 8 slices; 2 cups oil; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup finely chopped cilantro

Servings: 4 persons

1 lb. ground beef
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 flour tortillas (8 inch)
6 oz. VELVEETA, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup finely chopped cilantro

1
Brown meat in large skillet on medium-high heat; drain.
2
Add next 4 ingredients; mix well.
3
Cook until onions are tender, stirring occasionally; drain.
4
Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA.
5
Fold in all sides of tortilla to completely enclose filling; secure with toothpicks.
6
Place in single layer on baking sheet.
7
Refrigerate 20 min.
8
Heat oil in large saucepan on medium-high heat.
9
Add tortilla pouches, 2 at a time; cook 5 min.
10
or until golden brown.
11
Remove from oil; drain on paper towels.
12
Discard toothpicks.
13
Top with sour cream and cilantro.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

"Cheesychangas"

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