Chimichangas with minced meat and vegetables
Fairly cheap

A chimichanga (/tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

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Category: Main course Veal Pork Hans @ Oven


For 4 Persons


500 g Minced Meat (Veal, Pig)
400 g Mexican vegetables from the freezer (e.g. Delhaize)
1 zakje(s) Santa Maria seasoning (e.g. Burrito)
8 Santa Maria torilla
Olive Oil
Cheddar, grated
1 Egg, beaten
Sour cream

Chimichangas with minced meat and vegetables Directions

  1. Preheat the oven to 220 degrees (top and bottom heat).
  2. Heat a dash of olive oil in a large pan (with high rim) and fry the minced meat for 3 minutes.
  3. Add the vegetables and fry for another 4 minutes.
  4. Add the Santa Maria seasoning and mix well.
  5. Heat the tortillas in a pan or microwave oven so that they become a little softer.
  6. Spread the filling in a strip over the tortillas and fold the sides a little. Then roll up the tortillas.
  7. Grease an oven dish with some olive oil and place the chimichangas in it.
  8. Brush the chimichangas with some beaten egg and sprinkle with grated cheese.
  9. Place the baking dish in the oven for 10 minutes, until the chimichangas are nicely golden brown.

Recipe notes

Serve the chimichangas with, for example, some lettuce and guacamole.

Rice can be added.

Source = Based on an idea from

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