Tuesday, January 18, 2011

Worthwhile Challenge 2011 -#3

This week's recipe was one my mother-in-law suggested. It came from a cookbook she picked up in Russell, Kansas, called the Prairiesta Cookbook.

The recipe is Cheesey Baked Chimichangas.

In a large skillet, cook 1.5 lbs ground beef and 1/2 cup chopped onion. Drain. Stir in 1/4 tsp garlic salt, 1/2 tsp seasoning salt, 1 tsp chili powder, and 1 tsp cumin. Also add 1/4 cup salsa and 1/8 cup water.

I added all these things...decided it looked too dry, so I added in more garlic, more chili powder, and about 4 ounces of tomato sauce.

Warm six large flour tortillas in the microwave. Brush one side of each tortilla with canola oil. Spoon 1/4 cup of beef mixture (or a little more) on oiled side of tortilla. Top with shredded cheese (monterey jack or cheddar). Fold sides in and roll up from ends. Place in greased 9x13 pan.

Continue till all your meat mixture is used up, about six chimis.

Brush tops of all of them with oil.

Bake uncoverd at 450 degrees for 10-15 minutes or until lightly browned. Sprinkle with extra cheese and bake 2 minutes longer.

Serve topped with sour cream and salsa.

Here's a pic of my chimi with the side salad and chips I had along with it:

Brooke said it was good but I'm not sure she gave it two thumbs up.

Matt said it needed more seasonings, that it was a little bland for his liking.

I thought I'd rather replace the seasonings with a good ol package of taco seasoning and call it good.

Hannah thought it should be spaghetti-o's and meatballs.

I liked how they got crispy, were easy to make, and easy to serve. You could wrap them individually and freeze them to throw in your hubby's lunch quite easily.

I say, give them a try, but doctor them up a little bit more than the recipe says!


Netters said...

We make something a little similar: To kick it up try this for the meat mixture:
1 1/2 to 2 pound ground beef
1 medium onion, chopped
1/2 large green pepper, chopped
1 jalapeno, seeded and chopped
4 cloves of garlic, chopped
1 pint of grape tomatoes, quartered
2 tsp cumin
1 Tablespoon chili powder
salt and black pepper to taste
1/2 cup ketchup
1 cup salsa

We love this mixture on taco salads, chimichangas, tacos, etc. I hope you enjoy it too!

Marcy said...

You are both making me hungry! Ang I'm so proud of you for keeping up with this challenge. I have been trying new stuff but haven't taken any pictures, and therefore no posted reviews. :/
So far the new stuff has been Chicken Cordon Bleu for Two (a super simple take on the dish) and Flounder with Pecans and Grapes.

So now that I know both of you (who I know to be great cooks) are in the mexican food mindset, I'm looking for an enchilada recipe to beat all others. Feel free to stop by and share any ideas!

Netters said...

Marcy - I have a good low-fat enchilada recipe on my blog. I also have a really good, enchilada recipe that is not so low fat ...

Another variation is my layered enchilada pie (which is the meat mixture below, more salsa, green onions and some cheese. Let me know what you are looking for and I will happily provide you with the recipes.