Recipe Categories
Tex Mexican
Chimichangos & Queso 

Granny's Beef Baked Chimichangos

1 x Almond Red Sauce; * Lynn's Almond Red SauceREDCHIP19
1 x Jalepeno Cream Sauce; *Lynn's Jalapeno Cream SauceENCTACO12
1 lb Ground Beef 
1/4 c Onion; Finely Chopped, 
1 sm. 1 ea Clove Garlic; Finely Chopped 
1/4 c Almonds; Slivered 
1/4 c Raisins 
1 tbs Red Wine Vinegar 
1 tbs Red Chiles; Ground 
Salt 7 pepper
 1/4 tesp Cinnamon; Ground 
1/8 tesp Cloves; Ground 
4 oz Green Chiles; Chopped, 1 can 
1 c Tomato; Chopped, 1 medium 
8 ea Flour Tortillas; ** 
1 ea Egg; Large, Beaten
 2 tbs Margarine Or Butter; Softened * . ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

Meat Filling
1 pound ground chuck 
1 clove garlic, finely chopped 
2 teaspoons salt 
1 tablespoon vinegar 
1 tablespoon tequila, cognac or water 
1 tablespoon chili powder 
1 (1 pound) can kidney beans, undrained

Tomato Sauce
3 tablespoons salad oil 
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour 
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar 
1 beef bouillon cube
1 cup water 
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper

Enchiladas
10 corn tortillas 
1 cup grated sharp Cheddar cheese or 1 cup cubed
    Monterey jack cheese

PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.

MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.

Bring mixture to boiling point, stirring, over medium heat.

Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.

TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.

Makes 10 small, 5 large servings.

NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
 

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