Mini Chimichangas

11 ingredients
4 steps

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 3 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 package (1 pound) egg roll wrappers (14 count)
  • 1 large egg white, lightly beaten
  • Oil for deep-fat frying
  • Salsa and additional sour cream

Directions

  1. 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. 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. 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. 4
    In a large saucepan, heat 1 in. of oil to 375°. 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.

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