This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dishs all around flavors and textures.
Tags: cheese,flour tortillas,butter,lean ground beef,distilled white vinegar,diced green chilies,garlic cloves,dried oregano,ground cumin,crushed red pepper flakes,salt,lettuce,chopped tomatoes,sour cream,salsa recipe, recipes, recipies,60-minutes-or-less,time-to-make,course,main-ingredient,cuisine,preparation,north-american,main-dish,beef,mexican,oven,easy,baja,dietary,one-dish-meal,ground-beef,meat,equipment
