|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 58 for beef chimichanga
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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.
After meat is cooked and shredded. Add all ingredients together, roll into flour tortillas and fry.
Mix together and set aside. Melt butter in a 10 inch skillet; place each tortilla in warm butter until soft; drain and place on a flat surface; mound ...
Spoon 3 tablespoons ... skillet. Blend in beef, chilies, cumin ... stirring occasionally. NOTE: This beef filling can be used for tacos, enchiladas, or tamales.
Spoon 3 tablespoons ... skillet. Blend in beef, chilies, cumin ... Use to fill Chimichangas. Note: This ... can be used for tacos, enchiladas, or tamales.
FILLING: Sprinkle salt ... medium heat. Add beef, garlic, spices ... with cheese and melt. Serve topped with sauce, sour cream or lettuce with green onion.
Filling: Brown ground beef in skillet, adding ... Sprinkle with cheese and return to oven to melt cheese. Serve with sour cream and taco sauce on the side.
Result Page: 1
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