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Beef Chimichanga Taco Boats™

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  • 35 min prep time
  • 35 min total time
  • 12 ingredients
  • 8 servings
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Taking Tex-Mex to a whole new level, the deep-fried goodness of a chimichanga is always a favorite when eating out. Try this easier take on a chimichanga by frying Taco Boats™ and filling them with your favorite toppings!

Ingredients

Vegetable oil for deep frying
1
lb extra-lean (at least 90%) ground beef
1
medium chopped onion (1/2 cup)
1
teaspoon finely chopped garlic
1
can (14.5 oz) diced tomatoes, drained
1
can (4.5 oz) Old El Paso™ green chiles
1
tablespoon chili powder
1/2
teaspoon ground cumin
1
package Old El Paso™ Taco Boats™ soft flour tortillas
1
cup (from 16-oz can) Old El Paso™ refried beans
1
cup shredded Mexican blend cheese (4 oz)
Shredded lettuce, sour cream, guacamole and salsa, if desired

Steps

  • 1 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  • 2 Heat oven to 400°F. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 4 to 6 minutes, stirring frequently, until beef is thoroughly cooked. Add drained tomatoes, chiles, chili powder and cumin. Cook 5 to 7 minutes, stirring occasionally, until mixture has thickened and liquid has reduced. Remove from heat.
  • 3 Using fork, poke holes several times in bottom of each boat. Place boats in batches in preheated oil; fry 1 to 2 minutes, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet.
  • 4 Spread 2 tablespoons refried beans over bottom of each fried boat. Add heaping 1/3 cup beef mixture and 2 tablespoons cheese to each boat. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until cheese is melted. Top with shredded lettuce, sour cream, guacamole and salsa.
  • 1 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  • 2 Heat oven to 400°F. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 4 to 6 minutes, stirring frequently, until beef is thoroughly cooked. Add drained tomatoes, chiles, chili powder and cumin. Cook 5 to 7 minutes, stirring occasionally, until mixture has thickened and liquid has reduced. Remove from heat.
  • 3 Using fork, poke holes several times in bottom of each boat. Place boats in batches in preheated oil; fry 1 to 2 minutes, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet.
  • 4 Spread 2 tablespoons refried beans over bottom of each fried boat. Add heaping 1/3 cup beef mixture and 2 tablespoons cheese to each boat. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until cheese is melted. Top with shredded lettuce, sour cream, guacamole and salsa.

Expert Tips

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Try Monterey Jack cheese for a new flavor twist!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
555.2
Calories from Fat
210
% Daily Value
Total Fat
48.5g
75%
Saturated Fat
9.4g
47%
Trans Fat
0g
Cholesterol
53.7mg
18%
Sodium
497.8mg
21%
Total Carbohydrate
13.9g
5%
Dietary Fiber
4.4g
18%
Sugars
2.5g
Protein
16.8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
19.90%
20%
Calcium
13.90%
14%
Iron
13.20%
13%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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