Ingredients
For CHIMICHANGAS:
1 pound ground beef
1 medium onion, chopped
Taco Seasoning (chili powder, salt, cumin, tumeric etc)
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup sour cream
1 (7-ounce) can chopped green chilies, drained or fresh chopped peppers
1 (12-ounce) package wonton wrappers
Vegetable Oil for frying chimichangas
For NACHOS:
2 cups (8 ounces) shredded cheddar cheese
1 cup guacamole
1 cup tomato salsa
1/2 cup sour cream
1/2 cup black beans or pinto beans
1/2 cup sliced black olives
1/4 cup sliced pickled jalapeños
Preparation
1- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, 5-6 minutes. If you’re using fresh peppers instead of canned peppers, add to beef and onion. Stir in taco seasoning and continue to cook for 5 minutes, stirring occasionally.
2- In a large bowl, combine cheese, sour cream, and chilies. Stir in beef mixture.
3- Fill a small bowl with water and place it by your work surface. Place a wonton wrapper on work surface in a diamond shape. Scoop 1 tablespoon of filling onto the center. Pick up both side-corners of the wrapper and loosely fold over filling. Fold bottom corner over filling and tuck it into a tight roll, like a burrito. Continue to roll toward the top corner. Dip a finger in the water and dab the top corner to moisten and seal. Repeat with remaining wrappers and filling. Keep wonton wrappers covered with a damp paper towel to avoid drying out.
4- Heat oil to 375°F in a deep fryer or heavy-bottomed pot. Preheat oven to 250°F.
5- Fry chimichangas, flipping occasionally, until golden brown, about 4 minutes. Drain on a wire rack or paper towels.
6- Arrange chimichangas on a large oven-safe platter and sprinkle cheddar cheese evenly on top. Place platter in the oven until cheese melts, about 5 minutes. Remove from oven and cover with remaining nacho toppings.
