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Chimichangas
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 15 Min. Cook Time: 20 Min. Chill Time: 20 Min. What you need:
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+ 1 lb. lean ground beef
+ 1/2 c. finely chopped onions + 2 cloves garlic, minced + 1 tsp. dried oregano leaves + 1 tsp. crushed red pepper + 8 flour tortillas (6 in.) + 6 oz. VELVEETAŽ, cut into 8 slices + 2 c. oil + 1/4 c. BREAKSTONE'S or KNUDSEN Sour Cream + 1/4 c. finely chopped fresh cilantro What to do:
1. Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally.
2. Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min. 3. Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro. |
