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* 2 - 4 large low carb tortillas
* 1 pound of ground beef
* LindaSue's Seasoning for Tacos
* 2 - 4 ounces of shredded cheddar cheese
* 1 - 2 ounces of cream cheese
* canola oil
* chopped tomato and green onion for garnish (optional)
* 1 ounce of cream cheese and 1 ounce cheddar cheese to melt on the top of the chimichangas(optional)
How To Prepare:
Brown the ground beef in a skillet and drain the oil from the pan. Add the taco seasoning to the ground beef (Use just enough for one pound of ground beef. I used Lindasue's Seasoning for Tacos...the link is at the bottom of my post). Add a bit of water to the skillet and stir the mixture over medium heat for a few minutes until the seasonings are incorporated and the water has evaporated. Take a tortilla and at one end, add 1/4 - 1/2 pound of meat, one ounce of shredded cheddar and 1/2 ounce of cream cheese. This will create a VERY full tortilla. Carefully roll up the tortilla like a burrito or an egg roll making sure that the ends are tucked inside (if the tortilla is too full and hard to roll, you might have to remove some meat). Smear the inside of the exposed edge with cream cheese to seal the chimichanga up tight. Then fill, roll and seal the remaining tortillas the same way. Put about a quarter of an inch of canola oil in the bottom of a skillet and heat it up. Add the chimichangas to the hot oil with the exposed edge side up. Carefully fry the chimichangas and turn them so that they brown on more than one side. Drain on paper towels. The chimichangas are now ready to eat as is. OR, heat up your oven to approximately 450 degrees. Smear the tops of the chimichangas with a small amount of cream cheese and sprinkle a small amount of shredded cheddar on top. Place the chimichangas on a cookie sheet and bake until the cheese is melted. Garnish with chopped tomato and minced green onions and serve. These are so good...crisp, crunchy, cheesy and all melted inside...ooolala. You could experiment with endless filling ideas.
For large chimichangas and for the carb counts below, I used La Tortilla Whole Wheat Large Tortillas. I have also made small chimichangas using Mama Lupe's Whole Wheat Tortillas...if you use Mama Lupe's, adjust the carb counts accordingly).