Beef Chimichangas
Chimichangas are ready to heat and eat. Sprinkle them with lettuce and tomato or smother them enchilada-style.
Suggested meat:
1 pound ground beef, cooked with 1 chopped onion (about 1 cup chopped onion)
How to freeze and cook:
Freeze flat.
Option 1 Bake individual servings: Thaw in refrigerator overnight. Preheat oven to 425°F. Remove chimichangas from foil and place on cookie sheet seam side down and spaced out so they are not touching. Bake 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.
Option 2 Smothered Enchilada-style: Place 8-10 frozen chimichangas side-by-side but not too tightly
in a 9x13 pan. Pour 1-2 cans red enchilada sauce over top. Bake for 30-45 minutes at 350°F until internal temperature reaches 165°F. Add a sprinkling of cheese on top and allow to melt.
Both options may be served with toppings like lettuce, tomato, sour cream, cheese, salsa, guacamole, and olives.
Can serve with sides of rice and corn.
Shopping List:
Favorite toppings like lettuce, tomato, sour cream, cheese, salsa, guacamole, and olives
Rice, corn
If using option 2 for cooking: red enchilada sauce