Hamilton Beach MealMaker Express 80200 - Manual (Page 66)

840052500 Filling pt*l 12/22/98 10 : 33 AM Page 66 (1,1)
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SUBSnTUTIONS:
For a lower fat version,
ground chicken or
turkey can be
substituted for the
beef. Any flavor tortilla
can be used.
VARUTIOM:
Chimichangas;
Make recipe as
directed. When all of
the burritos are rolled,
heat 2 tablespoons oil
in the griddle. Fry two
at a time for 1 minute
per Side or until nic^y
browned. Drain on
absorbent paper
towels and keep wamn
in a preheated 200° F
oven until all the
Chimichangas are ready.
SCRVING SUGGESTION:
Top with salsa or
picante sauce and
serve with refried
beans and Spanish or
saffron rice.
66 Hain Dish-Bnf/Umb
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 521
Total Fat 22g
Saturated Fat lOg
Cholesterol 74mg
Sodium 1,329mg
Carbohydrates 51g
Dietary Fiber 3g
Protein 28g
Burritos
PREP: 5 min.
COOK: 8 min.
1 pound lean ground beef
1 (1.3 ounce) envelope Sloppy Joe or
Taco seasoning mix
1 (8 ounce) can tomato sauce
1 cup grated Cheddar cheese
'h cup shredded lettuce
'h cup chopped tomatoes
1 recipe prepared Chili & Herb Tortillas,
warmed (page 25)
Preheat the Griddle to high.
Brown the meat for 3 minutes, or until it is no
longer pink. Spoon out as much fat as possible.
Combine the tomato sauce and seasoning mix
and stir into the meat. Cook for 5 minutes.
Spoon some of the meat mixture into the center
on each of the tortillas. Top with cheese, lettuce,
and tomatoes.
Fold the bottom of each tortilla over the filling.
Fold one side over the filling and then the other
to form an envelope. Then roll up to enclose
the filling.
Makes: 6