Serve this baked beef chimichanga with salsa sauce and sour cream. Easy to prepare and sure to become a favorite.
1 lb cooked lean ground beef
1 medium sized onion, chopped
1 celery stick, chopped
1 small red bell pepper, chopped
1 small jalapeno pepper
salt and pepper to season
8 ounces cream cheese, at room temperature
8 ounces monterey jack pepper cheese, shredded
1 1/2 Tablespoons taco seasoning
8 flour tortillas
olive oil to brush on top
*Serve with sour cream and salsa, grated cheddar cheese and chopped green onions.
Preheat the oven to 350 degrees F.
Grease and line a 9 x 13 inch baking pan with parchment paper olive oil.
Start by cooking the lean been if a frying pan, breaking the meat up into nice crumbs.Cook until no longer pink. Drain off any fat.
Add the chopped onions and celery, chopped red and jalapeno peppers and cook for five more minutes. Turn off and set aside. Season with salt and pepper.
In a large mixing bowl, stir together cream cheese, pepper jack cheese and taco seasoning.
Fold in the cooked beef mixture.
Divide onto the 8 tortillas.
Tuck in sides and roll up each tortilla.
Lay seam side down in the prepared baking dish.
Brush the tortillas olive oil.
Bake for 15 minutes.
Turn each chimichanga over and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream and salsa.