Mini Chimichangas Recipe

These delicious chimichangas will have your guests yelling Olé!


[quicklook-recipe prep_time=”60 min” cook_time=”15 min” serves=”14″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1 cup (8 ounces) sour cream

[/ingredients-left]
[ingredients-right]

  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (1 pound) egg roll wrappers (14 count)
  • 1 egg white, lightly beaten
  • Oil for deep-fat frying
  • Salsa and additional sour cream

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 15 minutes”][step-item number=”1″ image_url=”” title=”” ]

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third or wrapper over filling; fold in sides.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)[/step-item]
[step-item number=”4″ image_url=”” title=”” ]In a large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream. [/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest