Chimichangas

{source}

These were amazing!  And actually very, very easy to throw together.  We had some leftover pot roast that made for delectable bites, but the recipe calls for ground beef.  Either one would be delish.  We loved it with the shredded beef.  You could also use shredded chicken or pork.

{What you need}

1 pound ground beef (or meat of choice)

1 small onion, chopped

1/4 teaspoon garlic powder

1/2 packet taco seasoning

1 teaspoon dried oregano

1/4 cup sour cream

1 can chopped green chilies

2 tablespoons white vinegar

1 cup shredded cheddar cheese

2 tablespoons melted butter

6 flour tortillas

Brown the beef, onion, garlic, taco seasoning and oregano in a large skillet over medium heat.  Drain off excess fat, and stir in the sour cream, chilies, and vinegar.  Remove from heat and incorporate the cheese.  Take each tortilla and brush a little melted butter on one side.  With the buttered side down, fill each tortilla with about 1/3 cup beef mixture.  Fold each side into the center, then the top and bottom inward.  Place each chimichanga on a cooking-sprayed baking sheet with the seem down.  Bake at 450 degrees for about 15 minutes, or until the tortillas are crisp.  Serves up great with this Spanish rice recipe!

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