Oh My Yes!

What else can I say but yes! Today is National I Love Food Day and a Tuesday. We all know what that means, right?

It’s Tijuana Tuesday! Recently at a family-friend gathering, we were talking about the awesome task of coming up with things to make for dinner. I don’t care what your culinary skill level may be – if all you can do is boil some eggs, you will change the way those boiled eggs are served. Variety is the spice of life. And with things like Door Dash, if you know how to place an order, you need not eat the same thing twice. Anyway, as we sat around chatting, I said Tuesday’s were Tijuana Tuesday in our house. A friend of the family (she is my youngest sister’s “adopted” sister) said in her house they call it Taco Tuesday. Not to be a smart-aleck, but that implies a limitation to all things taco. What about burritos? Or Enchiladas? Or Chimichangas?

Yeah, variety is so the spice of life. It’s been a while since we made some baked Chimichangas. I’ve added one more type of meat to the mix. Wow, this was beyond filling! Enjoy!

Spicy Baked Three-Meat Chimichangas
1/2 lb lean Ground Beef
1/2 lb Chorizo
1/2 lb Spicy Pork Sausage
1 teaspoon Cumin
1 teaspoon crushed Mexican Oregano
Salt to taste
1 (4.5 oz) can Hatch Green Chilies
1/2 cup Taco Sauce
1/4 cup Sour Cream
1 can Refried Beans
6 Flour Tortillas
8 tablespoons Butter
Tacos Sauce for garnish
Sour Cream for garnish

Heat oven to 450-degrees.

In a cast iron skillet over medium heat crumble beef, chorizo and sausage meats together. Season with cumin, oregano and a pinch of salt. Cook, breaking meats apart as they brown, until cooked through. Drain well, return to skillet.

Add green chilies, taco sauce and sour cream. Mix well, add refried beans, then stir again to blend. Keep Chimichanga filling warm.

In another skillet melt butter over low heat. Working with one tortillas at a time, dip both sides of the tortilla into the melted butter, allowing excess butter to drip back into the skillet.

Lay buttered tortilla out flat. Mound about 1/3 cup of filling toward the center of the tortilla. Fold closest end over the filling, tuck under. Tuck sides in, then roll until filling is fully encased in the tortilla. Place seam-side-down on an ungreased rimmed baking pan. Repeat until all the tortillas and filling has been used.

Place in the heated oven to bake for 15 minutes or until crisp and beginning to brown. Remove Chimichangas from the oven. Drizzle with taco sauce and a dollop of sour cream just before serving.

Delicious with Mexican Rice and plenty of Margaritas.

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I will extol you, O my God and King,
and I will bless Your name forever and ever.
Every day will I bless You,
and I will praise Your name always.