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
- Thaw Chimichangas until soft.
- Preheat oven to 350F.
- Cook ground beef and onion together and add seasoning to taste.
- Your seasonings may be different.
- Add all of enchilada sauce to beef.
- Do not drain beef.
- 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.
- Line the chimichangas in a baking dish.
- Pour sauce mixture over the top.
- Cover the top with the entire pack of shredded cheese.
- Bake at 350F for ten to fifteen minutes, or until a knife inserted into the chimichangas comes out hot.
- Garnish with sour cream, tomatoes, lettuce and salsa verde.
- (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)