Chimichangas (chimies)

Yield: 1 Servings

Measure Ingredient
1 pounds Cube steak; (shredded beef)
2 \N Tomatoes; chopped
2 \N Onions; chopped
1 \N Cloves of garlic; minced, (up to 2)
1 teaspoon Cumin
1 teaspoon Chili powder
1 can (small) of mild chopped green chilies
\N \N Flour tortillas - frozen; steam to roll
1 cup Shortening; in skillet
\N \N Shredded cheddar cheese
1 pack Velveeta Jalapeno Cheese
½ cup Salsa - picante/chili
½ \N Stick melted butter

From my brother-in-law Bob

Fry meat in separate pan. In 1 tsp. cooking oil add chopped tomatoes, onions, spices, and garlic. Cook 5 minutes on high and 10 minutes on simmer. Put in bowl with beef and green chilies. Steam tortillas. Put a big spoonful of filling and a handful of cheddar on each tortilla. Roll up and seal ends (like an egg roll). Fry in hot Crisco until golden brown. Drain and serve with cheese sauce.

Cheese Sauce Melt butter and put Velveeta in. When ½ melted put salsa in.

When thoroughly melted, spoon over chimichangas.

Posted to TNT Recipes Digest by "B. Linnell" <linnells@...> on 2 Ma, r 1998

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