Cheesy Chimichangas

11 ingredients
4 steps

Ingredients

  • 1-1/2 pounds ground beef
  • 2 large onions, chopped
  • 2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed
  • Canola oil
  • 1 jar (16 ounces) salsa, divided
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • Shredded lettuce and chopped tomatoes
  • Sour cream and guacamole, optional

Directions

  1. 1
    In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
  2. 2
    Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil
  3. 3
    Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
  4. 4
    Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.

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