Ingredients:
- 1 lbs 80/20 Grass fed ground Beef
- 2 flatbread (each one makes one Chimichanga)
- 1 lbs shredded Cheddar Cheese
- Pico de Gallo
- 1/4 cup Avocado Oil
- Homemade Spicy Taco Seasoning
- 3 tbs himalayan salt
- 3 tbs paprika
- 1 tbs cumin
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs oregano
- 1 tbs black pepper
- 1 tsp hot Mexican chili powder
- 1 tsp red cayenne pepper
Directions:
Brown all Ground Beef and drain fat. *Add 1/4 cup water and 2 tbs Taco Seasoning and bring to a boil. Once boiling reduce to medium heat and simmer until all water is cooked out. *In a large pan heat the Avocado Oil on Medium
*On a flat surface (I use big cutting board) lay flatbread longways in front of you and place a row of Cheese across the bread about 2” wide leaving about 2” of flatbread on each end to use for folding ends. Keep the cheese closer to yourself. *Next place a layer of Pico de Gallo on top of cheese *Thirdly we add half of the ground beef *Add another layer of Pico de Gallo and then top with Cheese before rolling Chimichanga *To roll I folded each end in and then use both hands together to roll tightly to filling. Once closed lay in pan flap side down. *Fry about 2 minutes and then start to rotate using tongs and hold on each side about a minute or until golden brown. Once all sides of Chimichanga are a nice golden brown remove from pan using tongs and place on paper towels. Enjoy 😉
