Monday, September 6, 2010

Say "Ole!" with the Chimichanga/Wet Burrito...

This is one of my family's favorites. It came from a friend of mine when I lived out in California, and everyone I've ever made it for LOVES it. It's not necessarily the "fastest" dish to make, but it is easy, and fairly inexpensive. The recipe makes a huge casserole that will feed a family of about 4 with leftovers, or it's also a great dish to make and take to a potluck. I love Mexican food, it makes me feel much less homesick (although it is difficult to get "good" Mexican ingredients here in this area of Florida)and my love for Mexican food is second only to my love of Italian food. To me, it's warm, it's homey and it's filling. This casserole is good anytime, but it's also good on cold and rainy days. It is easily made ahead and refrigerated until it's time for it to be popped into the oven. Enjoy!

1 to 1 1/2 lb. ground beef
1 envelope of taco seasoning
1 medium onion
2 packages of flour tortillas (the soft taco size)
Old El Paso Enchilada Sauce (don't use any other brand than's the best--they come in two sizes and I "usually" use one large can and one small can, but if you can't find the large can then you're going to need about 3 or 4 small cans)
2 bags of grated cheddar cheese (8 oz bags)

Chop the onion and place into a frying pan with the ground beef. Cook thoroughly. Add taco seasoning and cook according to package directions. Set aside. Spray a 13x9x2 pan with cooking spray. Place some of the enchilada sauce on a wide shallow plate. Take about 2 or 3 tortillas and place them into the microwave...heat on high for about 15 to 20 seconds. Removing one of the tortillas, place into the sauce and turn it over until both sides are saturated (you'll need to keep placing more sauce onto the plate as it gets used up). Put the "wet" tortilla into the baking pan and place about 2 T. of the meat mixture into the middle, add a small amount of cheese. Then, fold both sides toward the center and roll up, placing it at one end of the pan. Repeat this procedure until all meat mixture has been used up and pan is filled with "chimis". I usually end up with two rows of them, about 6 to a row; but they can easily be "cuddled" together to get even more into the pan. You should have some cheese left, as well as some sauce. Pour the sauce over the top of all of the chimis and then cover entire top with the remaining cheese. Bake in a 350 oven for about 30 minutes, until cheese is melted and a golden brown.

Today's food quote: "An empty stomach is not a good political advisor" Albert Einstein

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