Grilled Beef Chimichangas
Serves: 6
Serving size: 1 Chimichunga
Time to prepare: 35 Minutes
Ingredients
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 garlic cloves, minced
1 can (4 ounces) chopped green chiles
¼ cup salsa
¼ teaspoon ground cumin
6 whole wheat tortillas (8 inches)
¾ cup shredded Monterey Jack cheese
Reduced-fat sour cream and guacamole, optional
Directions
In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa, and cumin.
Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.
