4 to 6 (depending on size) low carb tortillas
\n1 lb. cooked seasoned ground beef
\n1\/3 cup salsa
\n2 tsp. olive or avocado oil
\n1 cup shredded Mexican blend cheese
\n1\/2 cup red enchilada sauce<\/p>\n
Pre-heat oven to 375 degrees.
\nBrown hamburger with 1\/4 cup enchilada sauce. Salt and pepper to taste.
\nEvenly spoon shredded cheese (save 1\/4 cup), salsa, and seasoned meat to each tortilla, down the center.
\nFold the sides in, and wrap into a burrito.
\nOn medium heat, heat oil in a skillet.
\nAdd the burritos, pan fry for thirty to sixty seconds on each side, until slightly crispy and browned.
\nDrain on a paper towel covered plate.
\nTransfer to an oven safe glass pan.
\nCover each with remaining shredded cheese and enchilada sauce.
\nBake in the oven 5 minutes.
\nTwo to three Chimichangas per serving. Serve warm.<\/p>\n
2 Medium size tomatoes Preheat saucepan on medium heat. Return to What\u2019s Cooking<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 4 to 6 (depending on size) low carb tortillas 1 lb. cooked seasoned ground beef 1\/3 cup salsa 2 tsp. olive or avocado oil 1 cup shredded Mexican blend cheese 1\/2 cup red enchilada sauce Pre-heat oven to 375 degrees. Brown hamburger with 1\/4 cup enchilada sauce. Salt and pepper to taste. Evenly spoon shredded … Continue reading Low Carb Chimichangas<\/span>
\nRed Enchilada Sauce<\/strong><\/p>\n
\n1 tbsp. Chile powder
\n1 tsp. oregano
\n1\/4 tsp. garlic powder
\nSalt to taste<\/p>\n
\nDice tomatoes and cook until stewed.
\nStir in Chile powder, oregano, garlic powder and salt.
\nCook for additional 10 minutes stirring occasionally.<\/p>\n