Mini Chimichangas – a delicious recipe with ground beef, onion, taco, water, shredded Monterey Jack cheese, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
2
In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
3
Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
4
In a large saucepan, heat 1 in. of oil to 375u00b0. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.
860
kcal
Calories
70
g
Fat
6
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pound ground beef, 1 medium onion, chopped, 1 envelope taco seasoning, 3/4 cup water, and more.
Yes, Mini Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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