Crispy Beef Tortillas (Print Version)
# Ingredients:
01 -
1/2 cup water
02 -
1 packet taco seasoning
03 -
2 cloves garlic, finely minced
04 -
1/2 cup finely diced onion
05 -
1 lb ground beef
06 -
6 large flour tortillas
07 -
1 cup shredded Monterey Jack cheese
08 -
1 cup shredded cheddar cheese
09 -
1/4 cup melted butter or oil, to brush on tortillas
10 -
Salsa, as a topping
11 -
Sour cream, for dipping
12 -
Chopped cilantro, for garnish
# Instructions:
01 -
Set your oven to 400°F (200°C) and either grease a baking sheet lightly or line it with parchment paper.
02 -
Brown the ground beef along with the onion and garlic in a large pan over medium heat. Once cooked through with no pink, drain any extra grease.
03 -
Add the taco mix and water to the beef. Let it cook for a couple of minutes, giving it a stir once in a while, until it thickens up a little. Set aside to cool.
04 -
Combine the cooked beef mixture with the shredded Monterey Jack and cheddar cheeses.
05 -
Heat up the tortillas slightly so they’re easier to fold without breaking.
06 -
Spoon about 1/2 cup of the meat and cheese mixture into the middle of every tortilla. Fold in the edges and roll them up tightly like a burrito.
07 -
Put the rolled chimichangas seam-side down on the baking tray you prepped earlier. Generously coat them with melted butter or oil using a brush.
08 -
Bake them in the oven for 20–25 minutes, flipping them halfway, until they look golden and have a crispy finish.
09 -
Enjoy warm, topped with sour cream, cilantro, and salsa on the side.