In a skillet cook the ground beef, with the garlic, taco seasoning and Ro-Tel.
Cook until no longer pink and it is a lovely brown color.
Let it cool a bit. This will make it so much easier to handle when assembling the chimichangas.
Grab a tortilla, spread a teaspoon or so of hummus, followed by the sour cream, meat, and cheese.
Use water or an egg wash for sealing the tortilla.
To fold: Start by folding into the center of the tortilla and seal with some water.
Then fold the ends, again use water or an egg wash to seal them to the tortilla. Tip: Use toothpicks to close the ends as an extra measure to make sure they don't open while frying.
Fry in the vegetable oil in a deep pot in medium to high heat. Note: Keep an eye on the chimichangas, you don't want to walk away and end up with burned food.
Practice with one and see if you have to make some adjustments with the following chimichangas.
Serve with a drizzle of cilantro sauce, sour cream, guacamole, taco sauce, some fresh salad or rice and beans.
Recipe Developer / Food Photographer / Social Media Influencer
Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.