Smothered Chimichanga Casserole

Name: Smothered Chimichanga Casserole
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 packages El Monterey Beef and Bean Chimichangas; 1 lb ground beef; 28 oz Enchilada sauce; 1 large onion (diced); 12 oz shredded cheese; 1 dash Minced onion; 1 dash garlic powder; 1 dash soul seasoning; 1 dash onion powder; 1 dash paprika; 1 sour cream; 1 large diced tomato; 1 shredded lettuce; 1 salsa verde

Ben Barrett @cook_3028630

Beardstown, Illinois

Needed a new idea for dinner. Saw the chimichangas in the store and it just flowed.

Ben Barrett @cook_3028630

Beardstown, Illinois

Needed a new idea for dinner. Saw the chimichangas in the store and it just flowed.

Saved

Ingredients

1 hour

8 servings

1 packagesEl Monterey Beef and Bean Chimichangas
1 lbground beef
28 ozEnchilada sauce
1large onion (diced)
12 ozshredded cheese
Beef seasoning
1 dashMinced onion
1 dashgarlic powder
1 dashsoul seasoning
1 dashonion powder
1 dashpaprika
Toppings (optional)
1sour cream
1large diced tomato
1shredded lettuce
1salsa verde

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Steps

1 hour

1

Thaw Chimichangas until soft.
2

Preheat oven to 350°F.
3

Cook ground beef and onion together and add seasoning to taste. Your seasonings may be different.
4

Add all of enchilada sauce to beef. Do not drain beef.
5

Bring beef and sauce to a boil and simmer covered roughly five to seven minutes. This is to allow the beef flavor to be cooked into the sauce.
6

Line the chimichangas in a baking dish. Pour sauce mixture over the top.
7

Cover the top with the entire pack of shredded cheese.
8

Bake at 350°F for ten to fifteen minutes, or until a knife inserted into the chimichangas comes out hot.
9

Garnish with sour cream, tomatoes, lettuce and salsa verde. (optional)