2 lbs bulk shredded beef, defrosted (see bulk recipe section page 13 )
3 Cups cheese
12 flour tortillas
1 Cup Salsa
6 Cups Chopped Lettuce
1 Avocado sliced
6 Olives for Garnish
1 C. Ranch Dressing
1. Defrost taco meat and refried beans in the microwave until warm. Place desired amount of taco meat and beans in each flour tortilla sprinkle with cheese. Tuck the sides of the tortilla in first, then roll up, seal the seam with a toothpick.
2. Heat 1C. Canola or Vegetable oil in a hot skillet on medium-high heat. When oil is hot, place 4-5 rolled tortillas in the hot oil seam side down, and turn over or when golden brown on one bottom side. Brown the other side of tortillas and then place on a paper towel.
Pull out toothpicks and plate by first make a bed of lettuce (1 cup per plate), place 2 Chimichangas then cover in salsa, top with avocado slices, and an olive. Drizzle ranch dressing on top to finish. Serve warm. You can double this recipes and freeze leftover Chimichangas in zip top bags. Bake frozen at 425 for 11-15 minutes until golden brown and heated through. Go to www.freezerdinner.com for more information.
Jenny Stanger – Author “Fantastic Freezer Recipes”