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Beef and cheddar chimichangas

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 teaspoons Cajun spice mix
  • 2 teaspoons olive oil
  • 300g beef scotch fillet steaks
  • 1 red onion, halved, thinly sliced
  • 1/3 cup fresh coriander leaves
  • 4 large flour tortillas
  • 100g (1/3 cup) bought tomato salsa
  • 80g (1 cup) coarsely grated reduced-fat cheddar
  • Olive oil spray
  • 1 x 475g ctn sweet potato mash
  • Light sour cream, to serve


  • 1
    Combine spice mix and oil in a bowl. Add the beef and turn to coat. Combine the onion and coriander in a small bowl.
  • 2
    Preheat a large chargrill or frying pan over high heat. Add the beef and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.
  • 3
    Place the tortillas on a clean work surface. Spread 1 tablespoon of tomato salsa over one-half of each tortilla. Top each tortilla with the onion mixture, beef and cheddar. Fold the tortillas to enclose the filling.
  • 4
    Spray a large non-stick frying pan with olive oil spray to lightly grease. Place 2 tortillas in the pan and cook for 1 minute each side or until golden. Transfer to a clean work surface. Repeat with the remaining tortillas, reheating and spraying the pan with olive oil spray between batches.
  • 5
    Meanwhile, heat the puree following packet instructions.
  • 6
    Cut the chimichangas in half. Divide the puree among serving plates and top with chimicha

Source: taste.com.au


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