Chimichangas From Kraft

1

lb. ground beef

1/2

cup finely chopped onions

2

cloves garlic, minced

1

tsp. dried oregano leaves

1

tsp. crushed red pepper

8

flour tortillas (6 inch)

6

oz. VELVEETA®, cut into 8 slices

2

cups oil

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup finely chopped fresh cilantro

Make It

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

Kraft Kitchens Tips


Variation

Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.

Thawing Ground Beef Safely

To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.

Burrito Bake From Kraft

1

lb. lean ground beef

1

pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

12

flour tortillas (6 inch)

1

can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans

1

cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Make It

HEAT oven to 350°F.

COOK meat with seasoning mix as directed on package.

PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.

BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips


Serving Suggestion

To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.

Substitute

Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.

Beef Fajitas From Kraft

1-1/2

lb. beef sirloin steak, thinly sliced

1/2

cup KRAFT Lite Zesty Italian Dressing, divided

2

large green peppers, cut into strips

1

large onion, cut into wedges

16

flour tortillas (6 inch), warmed

1

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It

COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.

COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.

ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips


Substitute

Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.

Variation

For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice

Dinnertime Quesadellas From Kraft

2

cups shredded cooked chicken

1/2

cup drained canned corn

4

green onions, sliced

1/2

cup rinsed canned black beans

1

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1

cup KRAFT Mexican Style Finely Shredded Four Cheese

8

flour tortillas, (6 inch)

Make It

LAYER first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.

HEAT large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides.

REPEAT with remaining quesadillas.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips


Serving Suggestion

Serve with a tossed green salad.