Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream
Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef chimichangas with pico de gallo, guacamole & sour cream. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream is something which I’ve loved my entire 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. Topped with cheese sauce, lettuce, sour cream, guacamole and pico de gallo.

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

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

Citrus marinated shrimp, mango, jicama, avocado and pico de gallo. 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.

Steps 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!!

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. All are served with rice, beans, or Caesar or ranch salad on the side, pico de gallo, guacamole, and tortillas. Traditional Mexican dish served on a hot skillet with homemade spicy molcajete sauce, potatoes, and pico de gallo. Remove all toothpicks and serve with sour cream, guacamole, shredded cheese, tomatoes, lettuce and salsa or pico de gallo. Our famous tableside guacamole made with avocado, jalapeño, tomato, onion and cilantro.

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