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Picadillo Chimichangas

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  • Prep 35 min
  • Total 50 min
  • Ingredients 15
  • Servings 8
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Savory ingredients get a sweet touch from applesauce and raisins in a fabulous twist on a family favorite.
By Pillsbury Kitchens
Updated Mar 25, 2014
Bake-Off® Contest 43, 2008
Sherry Roper
San Diego, California
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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 oz) Old El Paso™ Chopped Green Chiles
  • 1 packet (1 oz) Old El Paso™ Original 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 Count)
  • 1 cup sour cream
  • 4 medium green onions, chopped (1/4 cup)
  • 1/4 cup chopped fresh cilantro
Make With
Old El Paso

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.

Nutrition Information

430 Calories, 26g Total Fat, 15g Protein, 33g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
8g
39%
Trans Fat
1 1/2g
Cholesterol
55mg
18%
Sodium
970mg
40%
Potassium
350mg
10%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
7g
Protein
15g
% 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.
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