Monday, October 21, 2013

Chimi Changas

Since I have been absolutely atrocious about taking pictures of my recipes recently, I decided to just post a recipe from last month's menu plan. I have made a ton of yummy things recently, and haven't even managed to take a picture of one, which annoys me immensely.  

That sounds like I'm teasing you, doesn't it? Sorry! Don't worry, most of the things that I have made recently are things I will be making again in the near future -as in, before the holidays I hope- so they will be posted soon enough.

To make up for the teasing, and because I want to ensure that my coworkers continue to love me and think I'm amazing, I will be posting a FANTASTIC brownie recipe tomorrow morning. Assuming it turns out tonight, of course, but I have no reason to think that it won't. (Knock on wood!)

So, without further ado, here's a wonderful idea for dinner!

When I am hunting around for things to add to my menu plan, I like to try things that are a new variation on an old favorite. I had thought about doing a variation of tacos in the oven before, but never got around to it. When I saw this recipes for chimi changas, I decided it was past time to try it!

We all loved these! A fun, different way to eat tacos, the tortillas were warm & crispy, and it was incredibly easy.  

My only complaint is how long it takes to bake. I'm used to having tacos on the table FAST. This? Not-so-fast. 30 minutes in the oven is 30 minutes that my stomach is saying "Wait, I thought we were having tacos? Do they normally take this long?" Even condsidering that, these are definitely something I will be making again! 

(See below the recipe for more comments.) 

Edited 8/16: these freeze great! The edges of the tortilla are a bit stiff, but I love to freeze a few and then have an easy lunch to take to work.

Chimi Changas

  • 8 ounces cream cheese    
  • 8 ounces colby jack or Mexican blend cheese, shredded
  • 1 pound ground beef    
  • 1 ½ tablespoons taco seasoning
  • ¾ cup water    
  • 12 flour tortillas (6”)
  • Shredded cheddar cheese (optional)    
  • sour cream (optional)
  • lettuce (optional)    
  • salsa (optional)

  1. Preheat oven to 350°.
  2. In a large pan over medium heat, brown beef. Add taco seasoning and water, cook until most of the water is gone.
  3. Meanwhile, in a large bowl, stir together cream cheese and colby jack. Once meat is cooked, add to cheese mixture; stir to combine. 
  4. Divide among tortillas. Tuck in sides (to make a square) and place seam-side down on a greased baking sheet. Spray tops of tortillas with cooking spray. 
  5. Bake for 15 minutes. Flip, then bake an additional 15 minutes.
  6. Serve with cheddar cheese, sour cream, salsa, or lettuce, as desired.
12 servings
45 minutes

Nutrition Facts
273/tortilla (without additional toppings)

Source (for original): My Fridge Food

I cut the recipe in half for our family of 3, and we still had leftovers. 

The only thing I will do differently for next time is the number of tortillas: these things were stuffed. I would cut the recipe in half or thirds, and use a couple more tortillas than it calls for to make them slightly smaller. That's just personal preference, though.

Remember, comments are love! 

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