Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream. 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. Place rolled chimichangas on a parchment lined baking sheet.

Topped with cheese sauce, lettuce, sour cream, guacamole and pico de gallo. Remove all toothpicks and serve with sour cream, guacamole, shredded cheese, tomatoes, lettuce and salsa or pico de gallo. Large deep fried chimichanga topped with queso fresco, chihuahua cheese and cilantro. You can have Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream using 29 ingredients and 12 steps. Here is how you achieve it.

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

Prepare 350 Grams of beef lean mince.
You need 2 Cloves of garlic.
You need 1 Teaspoon of paprika smoked.
You need of salt.
You need of pepper.
It's of oil.
You need 2 Cups of refried beans canned (mashed).
You need 1 Cup of pepperjack cheese , shredded.
You need 1 Tablespoon of oil.
Prepare of salt.
It's of pepper.
It's 1/2 of white onion chopped.
It's 1 Cup of bell peppers chopped.
Prepare 1 Cup of salsa roja.
You need 1/4 Teaspoon of oregano dried.
It's of salt.
You need 1/2 Cup of parsley chopped.
You need 1/2 Cup of jalapeno peppers chopped.
You need 1/2 Cup of white onion chopped.
It's 1/2 Cup of tomato chopped.
It's of salt.
You need of pepper.
It's 2 of Avocados ripe.
It's of salt.
Prepare 1/2 Cup of pico de gallo.
It's 1 Tablespoon of lime juice.
You need 8 of flour tortillas (large ones, for burritos).
Prepare 1 Cup of sour cream.
It's 1 Cup of pepperjack cheese , shredded.

Served with rice, beans, pico de gallo, guacamole and Mexican crema. Choice of Shredded beef, chicken or carnitas (pork). Enchiladas are smothered in sauce then baked whereas chimichangas are usually served dry. However, the best chimichanga is fully dressed so make sure you have some fresh guacamole, pico de gallo, and sour cream to top yours.

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

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..
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..
For pico de gallo, mix all the ingredients well and season as necessary. set aside..
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 heat till the sauce thickens. set aside..
To prepare the chimichangas, first preheat the oven to 180 degrees C. lightly grease a baking dish with oil. set aside..
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)..
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..
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..
Next, place the chimichangas seam side down in the greased baking dish. brush lightly with oil all over..
Bake in the prehaeted oven for about 20 minutes, till the chimichangas are crisp and golden brown..
Remove from the oven and let rest for 10 minutes. serve with pico de gallo, guacamole and sour cream on the side. enjoy!!.

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. 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. Our famous tableside guacamole made with avocado, jalapeño, tomato, onion and cilantro.