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Quick roast beef chimichanga

Recipe from: 31 July 2015

Ingredients 8
Servings 4
Time 00:10


  • 300
    ready-made salsa
  • 8-10
    slices of roast beef, chopped (about 300g)
  • 4-6
    flour tortillas
  • 300
    grated Cheddar (optional)
  • 2
    tomatoes, diced
  • 500
    shredded iceberg lettuce
  • 1
    avocado, sliced or mashed
  • 100
    sour cream, to serve



Pour the salsa into a small saucepan and bring to the boil. Simmer for a few minutes until it thickens slightly. Remove from the heat and mix the beef into the salsa.

Spoon about 60ml of the mixture onto each tortilla, just below the centre. Sprinkle with cheese if using. Fold the sides in over the filling, then fold the bottom over, rolling the tortilla over to form a closed rectangle. Secure the end with a toothpick.

Place the tortillas open side down on a baking sheet and brush lightly with oil. Bake for 12-15 minutes, or until golden. Serve with tomatoes, lettuce, avocado and sour cream on the side.

Words and image:
Ideas magazine

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Read more on: recipe  |  bake  |  beef


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