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Picadillo Chimichangas

(13)
  4 reviews
  • 35 min prep time
  • 50 min total time
  • 15 ingredients
  • 8 servings
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Savory ingredients get a sweet touch from applesauce and raisins in a fabulous twist on a family favorite.

Bake-Off® Contest 43, 2008
Sherry Roper
San Diego, California

Ingredients

1/4
cup CRISCO® Pure Canola Oil
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1
lb lean (at least 80%) ground beef
1
large tomato, chopped (1 cup)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ taco seasoning mix
1/2
cup cinnamon applesauce or plain applesauce
1/4
cup raisins
1/3
cup sliced almonds
1/2
cup pimiento-stuffed green olives, coarsely chopped
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1
cup sour cream
4
medium green onions, chopped (1/4 cup)
1/4
cup chopped fresh cilantro

Steps

  • 1 Heat oven to 475°F. Brush large cookie sheet with 1 tablespoon of the oil.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally, until onion is tender. Stir in beef; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 3 Reduce heat to medium-low. Stir in tomato, chiles, taco seasoning mix, applesauce and raisins; cook 10 minutes, stirring occasionally. Stir in almonds and olives; cook 1 to 2 minutes or until thoroughly heated.
  • 4 For each chimichanga, spoon 1/2 cup beef mixture down center of each tortilla. Fold sides of each tortilla toward center; fold ends up. Place seam sides down on cookie sheet. Brush tops and sides of chimichangas with remaining 1 tablespoon oil.
  • 5 Bake 6 to 8 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  • 6 Meanwhile, in small bowl, stir sour cream, green onions and 2 tablespoons of the cilantro.
  • 7 To serve, top each chimichanga with 2 tablespoons sour cream mixture and remaining cilantro.
  • 1 Heat oven to 475°F. Brush large cookie sheet with 1 tablespoon of the oil.
  • 2 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally, until onion is tender. Stir in beef; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 3 Reduce heat to medium-low. Stir in tomato, chiles, taco seasoning mix, applesauce and raisins; cook 10 minutes, stirring occasionally. Stir in almonds and olives; cook 1 to 2 minutes or until thoroughly heated.
  • 4 For each chimichanga, spoon 1/2 cup beef mixture down center of each tortilla. Fold sides of each tortilla toward center; fold ends up. Place seam sides down on cookie sheet. Brush tops and sides of chimichangas with remaining 1 tablespoon oil.
  • 5 Bake 6 to 8 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  • 6 Meanwhile, in small bowl, stir sour cream, green onions and 2 tablespoons of the cilantro.
  • 7 To serve, top each chimichanga with 2 tablespoons sour cream mixture and remaining cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
8g
39%
Trans Fat
1 1/2g
Cholesterol
55mg
18%
Sodium
970mg
40%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
7g
7%
Protein
15g
15%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008
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