Chimichangas Chimichangas, I love you!

Hello Sunday!  I finally allowed myself to have a "fun day"...all I've done is make tenderloin, monterey jack, red pepper, and onion omelets and sat on the couch with my trusty laptop that I love so much and looked up recipes - websites, blogs, some of my cookbooks, etc...ahh, I'm so relaxed!  After this blog, about 3 hours of scrapbooking will happen before I make a cranberry pork loin...oh I can't wait!  For now, I wanted to share with you the chimichangas I made a couple weeks back from this awesome site and some recipes that have inspired me today:)

You will need:

• 1 tsp olive oil
• 1 lb of lean ground beef 
• 1/2 sweet yellow onion, diced
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• Dash of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 can of chili beans, drained - my can came mixed in with enchilada sauce
• flour tortillas
• cheddar cheese
• guacamole
• sour cream
• salsa

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles, like you were making tacos. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside when the beef is cooked through completely.

Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream.  ***Note, for me, I bought a guacamole/salsa/spicy mixture in the produce section at Stop and Shop instead of making/having separate guacamole and salsa because I was strapped on time.  Very good!***

**sweetened condensed milk was for fudge I was making, not this;)**

 

 

 

My husband and I really loved these!  We always tend to go towards tacos and enchiladas, but I think these will be up there from now.  Just 1 lb of ground beef made 8 of these, with leftover meat that we used on a taco salad later that week.  I think next time I would even leave some of the spicy enchilada sauce in the mixture, just for that cook and gooeyness. 

Enjoy, and thanks again to For the Love of Cooking for posting such a great recipe!!