1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper. 2. Warm the tortillas; brush one side with oil. Spoon 1/4 cup of beef mixture off center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with toothpicks; place in a greased 13x9x2 inch baking dish. Brush with oil. 3. Bake, uncovered, at 450* for 10 - 15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. 4. To serve, place chimichangas on a bed of lettuce and tomato. Top with remaining salsa and sour cream and guacamole if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
