Foodie Page, Stockyards City Cookbook

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’!

MAMA’S CHIMICHANGAS

by Patricia Parent

1 lb. Cooked Beef, Pork, or Chicken
1 jar Salsa (16 oz.)
1 can Refried Beans (16 oz.)
1 can Diced Green Chilies (4 oz.)
1 pkg. Taco Seasoning
16 Flour Tortilla (8 inch)
16 oz. pkg. Montery Jack of Cheddar Cheese
Cooking oil (optional)

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.

As you can see from the pictures I used ground beef and shredded cheese.  The instructions didn’t say to cover the dish but I was afraid the tortillas would dry out so I covered it with foil.  These were delicious! I actually ate them for dinner one night and then for lunch the following two days.  This would be a great dish to serve on Super Bowl Sunday if you are expecting a crowd.

Happy Cooking,

[jani]

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comments

2 thoughts on “Mama’s Chimichangas”

  1. jani – the next time i get the question, “mams – what’s for dinner?” i’m just going to say, ‘mama’s chimichangas’ because frankly, it’s just a really, really fun name for food.

  2. Not only does the recipe sound good (and I will try that this cold snap!) I especially like the orange plate it is being served on!(which I also have!) Go Pokes!

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