We’re addicted to Mexican food around here, and I make it at least once a week, so it’s nice to be able to change it up a bit by making an old favourite a new way. I’ve taken the filling from one recipe, changed it to suit our tastes, and topped it off with my usual Enchilada Sauce recipe. And we’re pretty happy with the end result. It’s quick, simple, no fancy ingredients, but it’s packed with flavour, sneaking in some beans for added protein. If you have a fussy little eater in your house, you could be extra sneaky and use a can of refried beans which would blend in with the tomato puree making a sauce for the filling. This dish can also be made in advance, which helps on those busy school nights.
Beef Chimichangas
Ingredients:
750g Lean Beef Mince
1 Can Kidney Beans, you can use Refried, or your favourite beans
1 Medium Onion, finely diced
2 Cups Tomato Puree or Passata
1/2 tsp Chilli Powder
2-3 Cloves Garlic, minced or finely diced
1/2 tsp Cumin
12 Tortillas
Directions:
Preheat oven to 180C.
In a large pan, brown beef until no longer pink.
Add remaining ingredients and bring to the boil, then reduce the heat and cook for about another 2-3 minutes.
Spoon about 1/3 Cup of this mixture down the centre of each tortilla and fold in both sides to roll-up the way you would a burrito. This isn’t the traditional way of folding a chimichanga, but it is quicker and I find it holds together better without having to fiddle around with toothpicks.
Place each filled tortilla in a lightly greased baking dish, seam-side down.
Lightly brush each tortilla with oil and place in the oven until golden brown.
When serving, top each enchilada with a good dose of home-made enchilada sauce and a sprinkling of grated cheese, or, if you prefer, a dollop of sour cream and a slice of avocado…..Yum!
Oh, and don’t forget the Traditional Mexican Rice on the side.
Vaguely adapted from a recipe found at http://www.tasteofhome.com/Recipes/Beef-Chimichangas