August 8, 2011

Baked Beef Chimichangas

Beef from the Oven

Prep time:

25 minutes

Cooking time:

25 minutes

“Spare yourself the expense of purchasing beef for this south-of-the-border favorite. Use leftover pot roast or roast beef. Even leftover steak cut into thin slices will taste great in these chimichangas.”

Ingredients

Serves 4

3 tablespoons vegetable oil
1 small onion, chopped
1 teaspoon garlic powder
2 1/2 cups shredded cooked beef
2 cups shredded Cheddar cheese, divided
2 (8-count) cans crescent rolls
1/2 cup salsa
1/2 cup sour cream
1/4 cup chopped green onions

Directions

1
Heat oil in a medium skillet over medium heat. Add onion and garlic powder. Cook until tender, about 10 minutes. Add beef. Cook until heated through. Remove from heat. Stir in 1 cup Cheddar.
2
Preheat oven to 350°F. Unroll crescent roll dough. Separate into 8 rectangles. Pinch perforations to seal. Spread 1 tablespoon salsa over each rectangle to within 1/2 inch of edges.
3
Grease a baking sheet. Spoon 1/3 cup beef mixture over each rectangle. Roll up dough from short end; press edges together to seal. Place chimichangas seam side down on baking sheet.
4
Bake chimichangas until golden brown, about 20 minutes. Top with remaining cheese. Bake until cheese is melted. Top with sour cream and green onions.

Variations(0)

Make My Own Version

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Cookin' xpress!

Rolling the chimichangas is easy if you place the dough rectangles on a sheet of waxed paper. Lift the edge of the paper as you roll to speed the process.

Great Pairings

Black-Eyed Pea Salsa

Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.

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