OVEN BAKED CHIMICHANGAS
Boy do I love, love, love Mexican. It is my favorite food to eat. Now I've settled for the likes of Taco Bell, in a pinch. You know, when money is tight and it's the middle of the night. We lived on it when we were in high school. There was one Taco Bell close to the school that was open in the early morning hours and yep, you guessed it, we had it for breakfast. Who could pass up tacos that were less than a dollar when that was all we really had in our pockets. I know I sound like my elders who claim bread cost a dime and they walked a mile to and from school in the snow, barefoot. Who would send their children out in their bare feet? Even in the old days. Though I have to admit I love having bare feet. I would never wear shoes if I didn't have to. BTW, yes I know Taco Bell is not authentic, but that wasn't the point!
But I love Mexican! I love real Mexican food, and it's not hard to find. But I try not to indulge in it's richness too often, though if I could I would eat it every single day. But last night I made Chimichangas, but I didn't want to fry them. Oil and Middle age just doesn't work together. So I came up with these oven fried Chimis that were so delicious that even my husband cleaned his plate! (I have to admit that I was angry when I looked over and his plate was empty because I usually get his leftovers on Mexican night.)
My sister and I went shopping the day before and found some beautiful jalapeno flour tortilla and boy oh boy they added a lovely flavor! I made six with beef, beans and rice. I also make homemade taco seasoning because we don't know what 'other' ingredients they put in that packaged stuff.
Ingredients -
- 6 Medium Tortillas (I used Jalapeno)
- 9 oz. Ground Hamburger
- Cheese (whatever flavor and amount you want)
- 1 Small Onion
- 1/2 Cooked Rice
- 1/2 Can of Bean (Your favorite variety, I used Red)
- 2 Tbs. Taco Seasoning
- Water
- 2 Tbs. Vegetable Oil (Coconut oil would be a healthier option here.)
Directions -
- Preheat the over to 425'
- Brown your beef, then drain it of any excess grease.
- Add onion and cook (Just a few minutes).
- Add rice and beans to the mixture.
-Add your taco seasoning, (more or less to taste)
- Allow mixture to marry, for a few minutes adding water if it looks really dry.
- Lay out your tortillas and filled them using all of your filling.
- Add cheese, again to your liking. (I forgot the cheese and only added it after they were cooked. They still turned out wonderfully!)
- After they are rolled tightly, using a pastry brush, brush the oil on every side of each of the chimichangas, turning to coat them well.
- Lay them side by side in a baking dish that has been sprayed with non-stick cooking spray so they won't stick.
- Bake for 15 minutes, gently give them a turn and bake for another 5-10 until they are crispy and delicious!
- Top them with whatever your heart desires. (I top ours with fresh tomatoes, sliced scallions and hot taco sauce!) MMMmm!
