Yum! This turned out really well and was way faster to put together than I originally expected. The ingredient list might look a tad long but I bet you’ll find most of these things on hand in your pantry or refrigerator.
I made a few a few adjustments to the original recipe; namely I reduced the oil by 50% by using a nonstick pan to saute the garlic and onion and spraying the chimichangas with PAM before baking. In addition I also only needed to use 3/4 of the taco seasoning to flavor the dish. I think that if I had used and entire packet the end product would have been a little on the salty side.
Oh and one more thing we were only able to make six chimichangas as opposed to the eight that are specified. The lower count wasn’t a problem since we were cooking for two but if your entertaining a crowd keep that in mind.
Makes 8 servings. (more like 6)
1/4 cup canola oil
1 small onion, chopped
1 clove garlic, finely chopped
1 pound lean (at least 80 percent) ground beef
1 large tomato, chopped
1 (4.5-ounce) can chopped green chiles
1 (1.25-ounce) package taco seasoning mix
1/2 cup cinnamon applesauce or plain applesauce
1/4 cup raisins
1/3 cup sliced almonds
1/2 cup pimiento-stuffed green olives, coarsely chopped
1 (11.5-ounce) package flour tortillas for burritos (8 tortillas)
1 cup plain, non-fat yogurt (instead of sour cream)
4 medium green onions, chopped
1/4 cup chopped fresh cilantro
Heat oven to 475 degrees. Brush large cookie sheet with 1 tablespoon of the oil. In a 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic, and cook 1 to 2 minutes, stirring occasionally, until onion is tender. Stir in beef; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
Reduce heat to medium-low. Stir in tomato, chiles, taco seasoning mix, applesauce and raisins. Cook 10 minutes, stirring occasionally. Stir in almonds and olives. Cook 1 to 2 minutes or until thoroughly heated.
For each chimichanga, spoon 1/2 cup beef mixture down center of a tortilla. Fold sides toward center; fold ends up. Place seam sides down on cookie sheet. Brush tops and sides of chimichangas with remaining 1 tablespoon oil. Bake 6 to 8 minutes, or until golden brown. Cool on cookie sheet 5 minutes.
Meanwhile, in a small bowl, stir sour cream, green onions and 2 tablespoons of the cilantro. To serve, top each chimichanga with 2 tablespoons sour cream mixture and remaining cilantro.
Per serving: 430 calories, 26 g fat (8 g saturated), 55 mg cholesterol, 970 mg sodium, 33 g carbohydrates, 15 g protein, 2 g dietary fiber.
(From Sherry Roper of Rancho Bernardo)