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Recipe Room Home » Low Carb Recipes » Beef, Lamb and Veal « Previous Recipe · Next Recipe » SweetTLC's Chimichangas Reviews Views Date of last review 8 11218 Tue February 19, 2008 Recommended By Average Rating 100% of reviewers 9.3 Description: Yummy, cheesy chimichangas. Ingredients: * 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). For LindaSue's Recipe for Seasoning for Tacos: http://users3.ev1.net/~fontlady/sea..._for_tacos.html Number of Servings: 2 - 4 (4 if you use 1/4 pound of meat per tortilla or 2 if you use 1/2 pound of meat per tortilla). Carbs per serving - include all nutritional information if known: The carb count for one chimichanga using Large La Tortilla Tortillas, 1/4 pound of meat and with no optional items: Approximately 7.5 net carbs Effort (Easy, Average, Difficult): Easy Source:

Author Brian2412 Junior LCF Member Registered: March 2005 Location: Arizona Posts: 4 Review Date: Mon March 14, 2005 Would you recommend the Recipe? Yes | Rating: 8    Pros: Delicious and Easy to Make Cons: None This was an excellent recipe. I added 1/4 onion chopped and 1/2 green onion chopped to the meat mix and it was very tasty! lala MAJOR LCF POSTER! Registered: March 2005 Location: SALINAS, CALIFAS Posts: 1030 Review Date: Thu March 24, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: great recipe momof4boyz Senior LCF Member Registered: November 2002 Location: Forney, TX Posts: 109 Review Date: Thu July 7, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: These are awesome! I'll be making these on a weekly basis. Not hard to make at all. nmercer Junior LCF Member Registered: July 2005 Posts: 0 Review Date: Tue July 26, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Yum Yum Cons: This was great! I used steak and added olives and green chille. I will make this again and again using different types of meat - can't wait to try it with shredded chicken. Thanks for sharing - the picture looked so good. 6ft2 Junior LCF Member Registered: July 2005 Posts: 0 Review Date: Fri August 12, 2005 Would you recommend the Recipe? Yes | Rating: 8    Pros: easy Cons: yum yum yum yum yum yum yum Daniellelyn419 Junior LCF Member Registered: April 2005 Location: Ohio Posts: 4 Review Date: Tue February 20, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: So good for Mexican food lovers!! Daniellelyn419 Junior LCF Member Registered: April 2005 Location: Ohio Posts: 4 Review Date: Tue February 20, 2007 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Great for Mexican lovers! camcam Senior LCF Member Registered: July 2006 Location: Ohio Posts: 257 Review Date: Tue February 19, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: WOW - this turned out so good - it tasted illegal! It was easy to make (except for the splash of hot oil on my toe - next time I'll wear shoes!) and was yummy warmed up the next day too. Will be making this again and again. Thanks

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