Simple Way to Prepare Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream in 32 Minutes at Home

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, beef chimichangas with pico de gallo, guacamole & sour cream. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is something that I have loved my whole life.

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. In a large skillet, brown the ground beef with the onion, green bell pepper and garlic over medium heat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook beef chimichangas with pico de gallo, guacamole & sour cream using 29 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream:

1. Get 350 Grams beef lean mince
2. Get 2 Cloves garlic
3. Get 1 Teaspoon paprika smoked
4. Make ready salt
5. Take pepper
6. Prepare oil
7. Take 2 Cups refried beans canned (mashed)
8. Take 1 Cup pepperjack cheese , shredded
9. Prepare 1 Tablespoon oil
10. Get salt
11. Get pepper
12. Prepare 1/2 white onion chopped
13. Prepare 1 Cup bell peppers chopped
14. Make ready 1 Cup salsa roja
15. Take 1/4 Teaspoon oregano dried
16. Make ready salt
17. Make ready 1/2 Cup parsley chopped
18. Prepare 1/2 Cup jalapeno peppers chopped
19. Take 1/2 Cup white onion chopped
20. Make ready 1/2 Cup tomato chopped
21. Prepare salt
22. Make ready pepper
23. Make ready 2 Avocados ripe
24. Get salt
25. Make ready 1/2 Cup pico de gallo
26. Get 1 Tablespoon lime juice
27. Get 8 flour tortillas (large ones, for burritos)
28. Make ready 1 Cup sour cream
29. Get 1 Cup pepperjack cheese , shredded

Choice of Shredded beef, chicken or carnitas (pork). Place chimichangas on prepared baking sheet, seam side down. Plate dish as pictured on the front of the card, halving if desired and topping with pico de gallo. Enchiladas are smothered in sauce then baked whereas chimichangas are usually served dry.

Instructions to make Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream:

1. 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.
2. 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.
3. For pico de gallo, mix all the ingredients well and season as necessary. set aside.
4. For guacamole, mash the avocado flesh till smooth. add the pico de gallo, lime juice and salt as required and mix thoroughly. set aside.
5. 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.
6. To prepare the chimichangas, first preheat the oven to 180 degrees C. lightly grease a baking dish with oil. set aside.
7. 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).
8. 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.
9. 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.
10. Next, place the chimichangas seam side down in the greased baking dish. brush lightly with oil all over.
11. Bake in the prehaeted oven for about 20 minutes, till the chimichangas are crisp and golden brown.
12. Remove from the oven and let rest for 10 minutes. serve with pico de gallo, guacamole and sour cream on the side. enjoy!!

However, the best chimichanga is fully dressed so make sure you have some fresh guacamole, pico de gallo, and sour cream to top yours. 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.

So that’s going to wrap it up for this special food beef chimichangas with pico de gallo, guacamole & sour cream recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!