1lb ground beef (could use ground turkey or chicken)
½ white onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1⁄2 tsp ground cumin
8 oz can tomato sauce
2 tbsp mild green chili pepper, chopped
8 oz. reduced-fat cheddar cheese, shredded
8 in fat-free flour tortillas (or whole-grain! Whole grain tortillas have recently become a favorite!)
First, preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray; set aside.
In a medium skillet, brown the ground beef and drain/rinse the fat. Add in the onion and saute just a little more, until the onion begins to soften. Next, add in the garlic, chili powder, oregano and cumin, tomato sauce and chiles. Bring it to a boil, then reduce the heat and let simmer for about five minutes, or until the mixture thickens just a bit. Remove the skillet from the heat and stir in the cheddar cheese.
While the mixture sits for a minute, wrap the tortillas in foil and place in the oven for about five minutes to help soften the tortillas. Then remove from the oven and begin by spooning about ½ cup of the filling into the center of one tortilla, fold in sides and then roll (burrito-style). Place the chimis on the sprayed baking sheet, seam side down (we don’t want it opening up during the baking and make a mess!) Lightly spray the top of the chimis with the non-stick spray, this will help it crisp up just a bit during baking. Put in the oven and bake for about 20 minutes, or until golden and crisp. Whatever you do, do not turn the chimis over!
A great way to serve this little bit of deliciousness up is with some Queso on top and rice and beans for the sides!
© Cruzin' Thru | 2015