Chimichanga Casserole
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. When I was young I loved going to Chi Chi’s and ordering the chimichanga. Now that I know all the carbs from the tortilla it was wrapped in are a bad idea I decided to make a lower carb casserole version. This way, 2 tortillas are spread across 6 portions. Now, it’s good for you comfort food.
Servings: Serves 6
Instructions:
- 1-1/2 pound of ground beef
- 1 medium onion, chopped
- 2 tsp of minced garlic (jar garlic will work)
- 1-1/4 cups of salsa. Find one with no sugar, as spicy as you like.
- 2.5 tsp of ground cumin
- 1 tsp of ground oregano
- ½ tsp of grated sea salt
- 2 flour tortillas
- ¼ cup of melted butter
Instructions:
Oven preheated to 475 degrees.
Brown the meat with the onion, breaking the beef into bits. Add the garlic, salsa, cumin, oregano and sea salt. Stir. Simmer for about five minutes or until most of the liquid evaporates.
Pour this mixture into a 9″ x 13″ casserole. Cover the top middle with one flour tortilla. Then cut the other one so you can piece it along the sides. This might not cover the entire casserole but it will get close. Brush melted butter over the top.
Put in the oven and bake for 10 – 15 minutes until the top begins to brown and crunch up.
Cut into squares and serve in bowl or on a plate. It’s not always pretty when you cut it. The tortilla topping won’t stay stuck together, so just make sure everyone gets some crunchy bits on top.
Side items you can consider: chopped tomato, a sprinkle of shredded cheese, sour cream dollop, guacamole. Mexican comfort food.
Enjoy!
Cheers,