1 - 10 of 58 for beef chimichanga
Result Page: 1
Preheat oven to 400°F. Brown ground beef in skillet. Drain ... with shredded lettuce, diced tomatoes and a dollop of sour cream. Really, really good!
In medium saucepan ... toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses. Makes 12.
Spoon about 1/3 cup filling down center of each tortilla. Top each with about 2 tablespoon cheese. Fold in the 2 sides envelope fashion. Roll up each ...
Heat oven to ... 1/4 cup of beef mixture slightly below ... remove to let drain on paper towels. Remove picks. Serve with stewed tomatoes. Makes 4 servings.
Preheat oven to 200 degrees. Place roast in large pan. Do not add salt or water. Cover tightly. Roast 12 hours or until done. Drain meat, reserving ...
Prepare the filling ... degrees), then fry chimichangas and turn as ... Fold in cheese and set aside. Mix above well, cover and refrigerate up to 1 day.
In skillet brown beef, onion and ... toothpick. Deep fry chimichangas in 375 degrees ... paper towels. Keep warm in 350 degree oven. Serve with condiments.
Brown beef in skillet. Drain ... warm while preparing others. Before serving, top each with 1/4 cup lettuce, 1/4 cup cheese, green onion and taco sauce.
In a skillet, ... guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings.
Cook sausage until crumbly; add beef and cook medium-high ... directions. For each chimichanga, put 1/2 ... towel. Remove toothpick and serve with sour cream.
Result Page: 1
top of page