Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beef chimichangas with pico de gallo, guacamole & sour cream. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
For guacamole, mash the avocado flesh till smooth. add the pico de gallo, lime juice and salt as required and mix thoroughly. set aside. For vegetable filling, heat oil in a frying pan and sautee the onion. add the chopped bell peppers and season with salt and oregano. when the peppers are almost cooked, add the salsa roja and cook on medium. Place rolled chimichangas on a parchment lined baking sheet.
Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have beef chimichangas with pico de gallo, guacamole & sour cream using 29 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream:
- Make ready 350 Grams beef lean mince
- Get 2 Cloves garlic
- Make ready 1 Teaspoon paprika smoked
- Take salt
- Prepare pepper
- Make ready oil
- Take 2 Cups refried beans canned (mashed)
- Prepare 1 Cup pepperjack cheese , shredded
- Get 1 Tablespoon oil
- Prepare salt
- Prepare pepper
- Get 1/2 white onion chopped
- Make ready 1 Cup bell peppers chopped
- Make ready 1 Cup salsa roja
- Make ready 1/4 Teaspoon oregano dried
- Make ready salt
- Take 1/2 Cup parsley chopped
- Get 1/2 Cup jalapeno peppers chopped
- Prepare 1/2 Cup white onion chopped
- Take 1/2 Cup tomato chopped
- Make ready salt
- Make ready pepper
- Get 2 Avocados ripe
- Take salt
- Prepare 1/2 Cup pico de gallo
- Get 1 Tablespoon lime juice
- Take 8 flour tortillas (large ones, for burritos)
- Prepare 1 Cup sour cream
- Make ready 1 Cup pepperjack cheese , shredded
Served with rice, beans, pico de gallo, guacamole and Mexican crema. Choice of Shredded beef, chicken or carnitas (pork). Mix together for a delicious topping to tacos, nachos, or dip taquitos or quesadillas into it. We have a rule at our house that you never waste avocado.
Instructions to make Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream:
- To prepare the ground beef filling, heat the oil in a skillet. saute the garlic. add the beef mince and break it up with so it browns evenly. season with salt, pepper and paprika. set aside.
- For the refried bean mash, heat loil in a large pan and all the refried beans. mix it around till it becomes smooth. add the pepperjack cheese and mix well. check for seasoning and add salt n pepper as required. set aside.
- For pico de gallo, mix all the ingredients well and season as necessary. set aside.
- For guacamole, mash the avocado flesh till smooth. add the pico de gallo, lime juice and salt as required and mix thoroughly. set aside.
- For vegetable filling, heat oil in a frying pan and sautee the onion. add the chopped bell peppers and season with salt and oregano. when the peppers are almost cooked, add the salsa roja and cook on medium heat till the sauce thickens. set aside.
- To prepare the chimichangas, first preheat the oven to 180 degrees C. lightly grease a baking dish with oil. set aside.
- Heat the flour tortillas on a griddle, just till lightly toasted and pliable. place the heated tortillas in a casserole dish wrapped in tea towels (so they don't lose moisture and become brittle).
- To assemble, lay a tortilla on your worktop. place a thin layer of the refried beans in the center, and top it with a spoonful of the cooked beef. top it off with the vegetable filling and shredded pepperjack cheese.
- Next, fold the tortillas, first the two sides inwards, and then the top and bottom so as to make an envelope. dont fold it too tight or it will burst while being baked, leave some room for steam to form.
- Next, place the chimichangas seam side down in the greased baking dish. brush lightly with oil all over.
- Bake in the prehaeted oven for about 20 minutes, till the chimichangas are crisp and golden brown.
- Remove from the oven and let rest for 10 minutes. serve with pico de gallo, guacamole and sour cream on the side. enjoy!!
This isn't a meal, but it's yummy. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all. I've always had trouble making Pico de Gallo. For the longest time I mistakenly assumed that tomatoes were its chief ingredient, and the rest of the elements were just there for subtle flavor. Our famous tableside guacamole made with avocado, jalapeño, tomato, onion and cilantro.
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