Quick and Easy Chimichangas


1 lb. ground beef

1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 flour tortillas (6 inch)

6 oz. VELVEETA®, cut into 8 slices

2 cups oil

1/4 cup sour cream

1/4 cup finely chopped fresh cilantro


Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

Recipe shared from:  http://www.kraftrecipes.com/recipes/chimichangas-91956.aspx