Wednesday, May 5, 2010

Cinco De Mayo

Well when I was looking for new recipes to try this week.....of course on new favorite place to get recipes....who would have known what a treasure I had stumbled upon. If you haven't checked it out I highly suggest it. Lots of recipes had a Mexican flare this week because as I'm sure you're all aware today is Cinco de Mayo. So in honor I'm featuring a new favorite recipe of Eric and I's.....however, I altered the recipe because the original called for me to fry them......and how could I fry something after my post yesterday.....Eric did beg to register for a deep fryer.....he didn't win that one :-) SO I baked them and they turned out SUPER YUMMY!!!

1 lb. ground beef
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 Flour Tortillas (we used whole wheat.....of course)
6 oz. VELVEETA, cut into 8 slices
1/4 cup oil
1/4 cup Sour Cream
1/4 cup finely chopped fresh cilantro

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain.

PLACE 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; Brush tops with oil.

PREHEAT OVEN to 350 degree F. Bake until golden brown around 15-20 minutes. Remove toothpicks. Serve topped with sour cream and cilantro.


P.S. I really think you should try this simple but delicious recipe....okay thanks!


  1. These look DELICIOUS. Might have to give them a try!

  2. I make a baked chimichanga also and I spray the top with cooking spray and bake at 450 degrees. I am always amazed at how crispy they get! Mine freeze before baking well and also warm up well. I bet yours would too!!!