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Ingredients
- 1 lb Grnd beef
- 1 med Sized minced onion
- 1/2 c. Enchilada sauce (canned is fine)
Directions
- First, make the meat filling Brown the meat and drain. Add in the onion, cook till soft. Add in the
- sauce and let simmer for 10 min Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 c. of meat filling(from above) 1 1/2 to 2 c. each of shredded cheddar cheese, shredded lettuce, and minced green onions or possibly radishes Lowfat sour cream
- Spoon 3 Tbsp. of the filling down the center of tortilla.
- Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or possibly 3 at a time, or possibly the tortilla will absorb liquid from the filling.
- Fry in 1 inch of warm oul over medium heat (350degrees), turning,
- till golden brown; takes 1 to 2 min. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a hot place till all are cooked. Serve garnished with 2 or possibly 3 Tbsp. each shredded cheese, lettuce, and radishes or possibly green onions, and add in lowfat sour cream to taste. Don't forget to remove the toothpicks before serving. I've done
- it once, and it is extremely painful. These aren't quite like the ones you get in restaurants, because
- they use huge platter-sized tortillas. They are still a grease maniac's dream-very greasy, very tasty. You can use animal fat or possibly lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it's fantastic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 187 | |
| Calories from Fat 117 | 63% |
| Total Fat 12.92g | 16% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 217mg | 9% |
| Potassium 210mg | 6% |
| Total Carbs 3.21g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.03g | 1% |
| Protein 13.65g | 22% |
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