Chimichangas

You know those classic, tried-and-true, good ol' meals you know your family will eat?  Like sloppy joes, or grilled cheese, or speghetti?  Well, you can add this one to your list.  Not as messy as a taco, or as sloppy as an enchilada, or as mushy as a burrito, the chimichanga has all the great parts about Mexican food without the shells and sauce everywhere.  I guess maybe if you're past the 5 and 8-year old crowd that isn't such a concern for you, but it's up on my list.  Big time.  

Though our adopted daughter has some Hispanic heritage, she's certainly the only person in our rural Iowa family who can claim that.  Here in the land of green jello and Maid Rites, I discovered this recipe in a church cookbook my mother-in-law purchased for me way back in 1991.  The year I met her son.  I was 18, people.  Wow.

Truly, the cookbook just falls open to the chimi page, I've used the recipe so many times!

This recipe is comprised of things you probably already have in your pantry, and it all comes together quickly. 

Did you know it's easier to butter tortillas than bread?  I just stack them on top of each other, so both sides get butter on them.  This recipe can stretch to 10 or more if you use smaller tortillas or skimp on the filling.  We rarely skimp here.  
 

Tip:  lay down a piece of nonstick aluminum foil on your pan or cookie sheet.  So much easier to clean up afterwards! 

Chimichangas are customizable.  Lettuce, tomatoes, taco sauce, salsa, sour cream, black olives, sliced jalapenos, avocados and guacamole are all fine choices.  Our three boys just like them with olives, though.  Boring, right?  But hey....Iowa. 
   

Mmmmm.  The tortilla is buttery and crispy.  The meat inside is lively but not too spicy.  The cheese is....well, cheesy and scrumptious. 

Our daughter likes hers loaded.

Add this one to your monthly supper rotation (or dinner, I guess, depending on where you live).  You'll join me in thanking the solitary farm wife who shared this in her church cookbook instead of potato salad. 

Chimichangas
2 lbs ground beef
2 cloves minced garlic
1 pkg taco seasoning
2 tsp. oregano 
1/2 c. taco sauce
1/2 c. sour cream
4 T. vinegar
small can of green chilis
8-10 large flour tortillas
butter for tortillas
cheddar cheese
fixings:  sour cream, salsa, black olives, jalapenos, lettuce, tomatoes, avocados, guacamole

Preheat oven to 500 degrees.  Lightly butter one side of each tortilla.  Brown ground beef, then stir in taco seasoning, taco sauce, sour cream, vinegar and chilis until well combined.  Place 1/3 - 1/2 cup of the beef mixture on the unbuttered side of a tortilla, and fold burrito-style.  Place fold side down on a cookie sheet or baking pan.  Repeat for all tortillas, or until beef mixture is used up.  Bake for about 8 minutes, or until the tortillas are browned.  Top with shredded cheddar, and return to the oven just until the cheese is melted.  Serve with whatever fixings make you feel like shouting ole'.  Enjoy!