Ingredients
1/4
cup CRISCO® Pure Canola Oil
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1
lb lean (at least 80%) ground beef
1
large tomato, chopped (1 cup)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ taco seasoning mix
1/2
cup cinnamon applesauce or plain applesauce
1/4
cup raisins
1/3
cup sliced almonds
1/2
cup pimiento-stuffed green olives, coarsely chopped
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1
cup sour cream
4
medium green onions, chopped (1/4 cup)
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 475°F. Brush large cookie sheet with 1 tablespoon of the oil.
In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally, until onion is tender. Stir in beef; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Reduce heat to medium-low. Stir in tomato, chiles, taco seasoning mix, applesauce and raisins; cook 10 minutes, stirring occasionally. Stir in almonds and olives; cook 1 to 2 minutes or until thoroughly heated.
For each chimichanga, spoon 1/2 cup beef mixture down center of each tortilla. Fold sides of each tortilla toward center; fold ends up. Place seam sides down on cookie sheet. Brush tops and sides of chimichangas with remaining 1 tablespoon oil.
Bake 6 to 8 minutes or until golden brown. Cool on cookie sheet 5 minutes.
Meanwhile, in small bowl, stir sour cream, green onions and 2 tablespoons of the cilantro.
To serve, top each chimichanga with 2 tablespoons sour cream mixture and remaining cilantro.
