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Mama’s Chimichangas

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I’m not sure what recipes I will choose when I have cooked all the Mexican recipes in the Stockyards City Cookbook, but for now I still have a few left to choose from!  This week I am cooking Mama’s Chimichangas.  I hope you have a hungry group when you fix this because like the other dishes I have made, this one makes a lot of food.  The recipe calls for 8 inch tortillas but I used the 8 inch as well as the 12 inch size, giving everyone an option depending on how hungry they were.  So, let’s get cookin’!

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here 1 lb. Cooked Beef, Pork, or Chicken follow 1 jar Salsa (16 oz.) go to link 1 can Refried Beans (16 oz.) Buy Soma Overnight 1 can Diced Green Chilies (4 oz.) follow link 1 pkg. Taco Seasoning go site 16 Flour Tortilla (8 inch) Order Valium Online 16 oz. pkg. Montery Jack of Cheddar Cheese Buy Lorazepam Online Without Prescription Cooking oil (optional)

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source link Cut cheese into sixteen 5 x 1/2 inch sticks.  Shred meat (about 3 cups).  In a large skilled, combine meat, salsa, beans, undrained chilies and taco seasoning mix.  Cook and stir over medium heat until heated through.  In another skillet, heat tortillas one at a time, over medium-low heat about 30 seconds per side.  For each chimichanga, place 1/3 cup meat mixture on tortilla near one edge.  Top with a cheese stick and fold in sides.  Roll up, starting with cheese side.  Place in a a casserole dish and bake at 350 for 15 minutes.

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