Baked Beef Chimichangas
Spare yourself the expense of purchasing beef for these Baked Beef Chimichangas. Use leftover pot roast or roast beef. Even leftover steak cut into thin slices will taste great in these chimichangas.
3 Tbsp vegetable oil
1 small onion, chopped
1 tsp garlic powder
2 1/2 cup shredded cooked beef
2 cup shredded Cheddar cheese, divided
2 (8-count) cans crescent rolls
1/2 cup salsa
1/2 cup sour cream
1/4 cup chopped green onions
Heat oil in a medium skillet over medium heat. Add onion and garlic powder. Cook until tender, about 10 minutes. Add beef. Cook until heated through. Remove from heat. Stir in 1 cup Cheddar.
Preheat oven to 350°F. Unroll crescent roll dough. Separate into 8 rectangles. Pinch perforations to seal. Spread 1 tablespoon salsa over each rectangle to within 1/2 inch of edges.
Grease a baking sheet. Spoon 1/3 cup beef mixture over each rectangle. Roll up dough from short end; press edges together to seal. Place chimichangas seam side down on baking sheet.
Bake chimichangas until golden brown, about 20 minutes. Top with remaining cheese. Bake until cheese is melted. Top with sour cream and green onions.
Baked Beef Chimichangas tip: Rolling the chimichangas is easy if you place the dough rectangles on a sheet of waxed paper. Lift the edge of the paper as you roll to speed the process.