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Beef and cheddar chimichangas
Beef and cheddar chimichangas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy fried Mexican burritos - Chimichangas, known as "Thingamajig" in Spanish.
Ingredients:
  • 2 tsp Cajun spice mix
  • 300g beef scotch fillet steaks
  • 1 red onion, halved, thinly sliced
  • 82.50 ml fresh coriander leaves
  • 4 large flour tortillas
  • 100g (1/3 cup) bought tomato salsa
  • 80g (1 cup) coarsely grated reduced-fat cheddar
  • 1 x 475g ctn sweet potato mash
  • Light sour cream, to serve
Instructions:
  • Mix the spice mix and oil in a bowl. Coat the beef with the mixture. Combine the onion and coriander in a separate small bowl.
  • Heat up a large chargrill or frying pan until hot. Cook the beef for 3 minutes on each side for medium doneness or to your preference. Place the beef on a plate, cover with foil, and let it rest for 5 minutes. Slice the beef thinly against the grain.
  • Lay the tortillas on a clean surface. Spoon 1 tablespoon of tomato salsa on one side of each tortilla. Add the onion mixture, beef, and cheddar to each tortilla. Fold the tortillas over to cover the filling.
  • Lightly grease a large non-stick frying pan with olive oil spray. Cook 2 tortillas in the pan for 1 minute on each side until golden. Transfer to a clean work surface. Repeat with the remaining tortillas, spraying the pan with olive oil spray between batches.
  • Heat the puree according to packet instructions.
  • Slice the chimichangas in half. Serve the puree on plates and place the chimichangas on top.

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