Tuesday, May 1, 2012

Ground Beef Chimmichangas and Sour Cream Sauce

I couldn't find this one in my recipe search but I made this the other night and my family loves it! You can use whatever meat you have on hand like chicken or ground beef and it's very easy to make. Why pay $10 per person  for a Mexican eat out dinner when you can make this at home from under $5.00 for a family of 4?

The ground beef I buy when it's on sale and divide it into one lb packages that are ready to go. The taco seasoning is very easy to make yourself or the Milford Spice Co. container lasts a long time. The next step for me is to buy a tortilladora so I can make my own tortillas. I do prefer flour tortillas with this recipe though.

Here it is:

The Chimmichangas

9-12 flour tortillas (I like La Banderita)
2 oz oil for frying
1 1/2 lbs ground beef or shredded chicken (to save time you may use a store bought roasted chicken)
1 pkg taco seasoning or 2 TBSP Milford Spice Taco Tuesdays
1/4 c water
1/2 cup Monterrey cheese
1 can fat free pinto beans
1/2 can diced green mild chillies (optional) You may also use 1/4 cup salsa

The Sauce
2 TBSP flour
2 TBSP butter
1 c water
2 TBSP chicken bullion (2 cubes) but I use chicken soup base
1/2 c sour cream
1/2 cup green chillies (may omit)

Brown the ground beef and drain off the grease several times until browned. Add the chilies (they add a mild flavor) Add the water and the taco seasoning and let gel for 5 minutes. Remove from heat. Set up a production line with the meat, tortillas, and cheese. It's a good idea to lay down the beans first. I generally use about 2 TBSP per 9 inch tortilla. Start in the center and work your way out. Add about 2-3 TBSP ground beef and a pinch of cheese to each tortilla. Fold up the bottom of the tortilla and then fold in the sides. Roll the tortilla away from you to make a pouch.

Heat the oil in a frying pan with high sides until you see it begin to ripple. You will need a slotted metal spoon for this part and two plates ready with paper towels. I find it easier to fry two at a time. Place each Chimmichanga in the frying pan seam down. Fry for 3-4 minutes per side. Remove to paper towel.

Start the sauce. Have a whisk handy. In a sauce pan on medium low heat add the butter and flour. Stir with a whisk. Brown the flour until it's light brown. Gradually add the water and continue stirring with the whisk. Add the chicken bullion and chillies. Bring the sauce to just below boiling. It should start to thicken.  Add the sour cream and stir. Remove from the heat. And serve over the Chimmichangas

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