Charlene's Recipe

Cheesy chimichangas

Category: Mexican Foods

Complete in 40 minutes
Makes 8 servings

1 1/2 lbs. lean ground beef
2 large onions, chopped
2 tsp. garlic salt
1/2 tsp black pepper
8 (8 inch) soft flour tortillas
2 Tbsp. vegetable oil, divided
1 jar (16 oz.) salsa, any variety, divided
2 cup (8 oz.) shredded cheddar cheese, divided
2 cups (8 oz.) shredded monterey jack cheese, divided
shredded lettuce
chopped tomatoes
1 jar (11.5 oz.) guacamole style dip

Preheat oven to 450 F. Grease or lightly coat 13x9 inch baking dish with nonstick cooking spray; set aside.
Cook and stir beef and onions in large skillet over medium high heat until no longer pink. Drain and discard fat. Stir in garlic salt and pepper.
Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off center on oiled side of each tortilla. Top with 1 Tbsp. salsa, 1 Tbsp. cheddar cheese and 1 Tbsp. monterey jack cheese. Fold ends of tortilla to middle, then roll tightly around mixture. Secure with toothpick. Place in prepared baking dish. Repeat with remaining tortillas. Brush tops with remaining oil.
Bake, uncovered, 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
Serve warm on bed of lettuce and tomatoes. Spoon remaining salsa over chimichangas. Serve with guacamole.