Cheesy Chimichangas

The presentation

The hidden goods

Oh so yummy! I fell in love with chicken chimichangas at El Sombrero restaurants. This beef version is healthier because it's baked instead of fried and these are so very cheap to make. To make it more like the restaurant, you could pour that wonderful white queso over them to serve. My mouth is still watering!

I only used one pound of ground beef, 1/2 an onion, garlic powder and sea salt. Enjoy!

Cheesy Chimichangas
1.5 pounds lean ground beef
2 large onions, chopped
2 tsps garlic salt
1/2 tsp black pepper

8 (8-inch) soft flour tortillas
2 tbs vegetable oil, divided
16 oz salsa
2 cups shredded Cheddar cheese
2 cups shredded Monty Jack cheese
Shredded lettuce & chopped tomatoes
Guacamole dip

Preheat oven to 450 degrees F. Grease or lightly coat 13x9 dish with nonstick spray; set aside.
Cook and stir beef & onions in large skillet over med-high heat until no longer pink. Drain and discard fat. Stir in garlic salt & pepper.
Brush one side of each tortilla with oil. Spoon 1/4 cup beef off center on oiled side. Top beef with 1 tbs each of salsa, Cheddar and Monty Jack cheeses. Fold ends of tortilla to middle, then roll tightly around to seal. Place in prepared dish seam side down. Repeat with remaining tortillas. Brush tops with remaining oil.
Bake uncovered 10-15 min or until lightly browned. Sprinkle with remaining cheese. Bake 2-3 min longer to melt cheese.
Serve warm on bed of lettuce & tomatoes. Spoon remaining salsa over chimichangas. Serve with guacamole, if desired.