Chimichangas w/ spicy avocado cream and queso

Name: Chimichangas w/ spicy avocado cream and queso
Total time: 3600 s
Yield: 5 and makes 10 to freeze
Cuisine: American
Ingredients: 2 lbs ground beef or ground venison; 20 flour tortillas burrito size; 1 jalapeño; 1 can Spanish rice pre made; 1 small white onion diced; 1 can tomato paste; 1 packet Sazon; 1 cup fiesta cheese; 1/2 cup Taco seasoning; 1 teaspoon paprika; 1/2 teaspoon pepper; For the creama:; 1/2 cup sour cream 1/2 bunch cilantro, 2 avocado; Oil for frying

Chef Nena @Chef_Nena710

Indiana

Chimichangas w/ spicy avocado cream and queso

Chef Nena @Chef_Nena710

Saved

Ingredients

1 hour

5 and makes 10 to freeze

2 lbsground beef or ground venison
20flour tortillas burrito size
1jalapeño
1 canSpanish rice pre made
1small white onion diced
1 cantomato paste
1 packetSazon
1 cupfiesta cheese
1/2 cupTaco seasoning
1 teaspoonpaprika
1/2 teaspoonpepper
For the creama:
1/2 cupsour cream 1/2 bunch cilantro, 2 avocado
Oil for frying

Saved

Steps

1 hour

1

Cook meat and drain then mix in all spices. mix in cheese and fill tortillas
2

Role into burritos and deep fry on medium heat until golden brown on each side
3

Mix avocado, sour cream and Taco Bell sauce and spoon on top burrito w canned queso dip as well