| 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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”