Baked Chimichangas
What kid doesn't love a wrap? Roll anything in a tortilla and they think it's the best thing since sliced bread. (Come to think of it, they love anything between sliced bread, too!)
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- ¼ cup raisins
- 1 tbsp red wine vinegar
- 1 tsp chili powder (or more to taste)
- ½ tsp salt
- ¼ ts ground cinnamon
- 1/8 tsp ground cloves
- 1 small can tomato paste
- 1 4-ounce can chopped green chilies
- 8 10-inch flour tortillas
- 1 to 2 tbsp butter, softened
- Salsa, if desired
Cook beef, onion and garlic in 10-inch skillet over medium heat, stirring until beef is brown.
Stir in remaining ingredients except tortillas, butter and salsa. Heat to boiling, reduce heat to low and simmer uncovered for 20 minutes. Stir occasionally.
Preheat oven to 500 degrees.
Spoon about ½ cup beef mixture onto center of each tortilla. Fold one end of tortilla up just past beef mixture.
Fold left and right sides in over folded edge. Fold remaining end down. (Like swaddling a baby!)
Place in 9 x 13 pan, seam-side down.
Continue until all tortillas are filled.
Brush tops with softened butter.
Bake 8 to 10 minutes, until tortillas are golden.
Double the recipe. The leftovers make great snacks.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
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