Smothered Chimichanga Casserole

• 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

1. Thaw Chimichangas until soft.
2. Preheat oven to 350F.
3. Cook ground beef and onion together and add seasoning to taste.
4. Your seasonings may be different.
5. Add all of enchilada sauce to beef.
6. Do not drain beef.
7. Bring beef and sauce to a boil and simmer covered roughly five to seven minutes.
8. This is to allow the beef flavor to be cooked into the sauce.
9. Line the chimichangas in a baking dish.
10. Pour sauce mixture over the top.
11. Cover the top with the entire pack of shredded cheese.
12. Bake at 350F for ten to fifteen minutes, or until a knife inserted into the chimichangas comes out hot.
13. Garnish with sour cream, tomatoes, lettuce and salsa verde.
14. (optional)

ground beef, enchilada sauce, onion, cheese, onion, garlic powder, soul seasoning, onion powder, paprika, sour cream, tomato, shredded lettuce, verde

Taken from cookpad.com/us/recipes/359570-smothered-chimichanga-casserole (may not work)