| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Cube steak; (shredded beef) |
| 2 | Tomatoes; chopped | |
| 2 | Onions; chopped | |
| 1 | Cloves of garlic; minced, (up to 2) | |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
| 1 | cn | (small) of mild chopped green chilies |
| Flour tortillas – frozen; steam to roll | ||
| 1 | c | Shortening; in skillet |
| Shredded cheddar cheese | ||
| 1 | pk | Velveeta Jalapeno Cheese |
| 1/2 | c | Salsa – picante/chili |
| 1/2 | Stick melted butter |
INSTRUCTIONS
From my brother-in-law Bob Fry meat in separate pan. In 1 tsp. cooking oil add chopped tomatoes, onions, spices, and garlic. Cook 5 minutes on high and 10 minutes on simmer. Put in bowl with beef and green chilies. Steam tortillas. Put a big spoonful of filling and a handful of cheddar on each tortilla. Roll up and seal ends (like an egg roll). Fry in hot Crisco until golden brown. Drain and serve with cheese sauce. Cheese Sauce Melt butter and put Velveeta in. When 1/2 melted put salsa in. When thoroughly melted, spoon over chimichangas. Posted to TNT Recipes Digest by "B. Linnell" <linnells@bigfoot.com> on 2 Ma, r 1998
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