Ingredients
1-1/2 pounds ground beef2 large onions, chopped2 teaspoon garlic salt1/2 teaspoon pepper12 flour tortillas (6 inches), warmedCanola oil1 jar (16 ounces) salsa, divided2 cups shredded cheddar cheese, divided2 cups shredded Monterey Jack cheese, dividedShredded lettuce and chopped tomatoesSour cream and guacamole, optional
Preparation
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil
Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.
