1 garlic clove, minced
1 small-medium sized onion, chopped
4 TBSP flour
-cook these 4 ingredients together until beef is no longer pink, and the onion is soft. Drain, and return to frying pan.
1/2 can corn
7 oz. cooked tomatoes
1 TBSP chili powder
-add to meat mixture, and heat until thick.
shredded cheddar cheese
1) Empty meat mixture into the middle of 6 warmed flour tortillas; put grated Monterrey Jack cheese or Cheddar cheese on top of filling.
2) Fold up all four sides of the tortilla. Spray both sides of tortilla with cooking spray. Place on baking sheet with the folded side down.
3) Bake first side for 5 minutes at 500 degrees.
4) Turn the chimichangas over, and bake the second side for 3 minutes at 500 degrees.
1) Empty meat mixture into the middle of 6 warmed flour tortillas; put grated Monterrey Jack cheese or Cheddar cheese on top of filling.
2) Fold up all four sides of the tortilla. Spray both sides of tortilla with cooking spray. Place on baking sheet with the folded side down.
3) Bake first side for 5 minutes at 500 degrees.
4) Turn the chimichangas over, and bake the second side for 3 minutes at 500 degrees.
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