Name: Quick roast beef chimichanga
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 300 ml salsa ready-made; 8-10 roast beef sliced; 4-6 tortillas flour; 300 ml cheddar cheese grated; 2 tomatoes diced; 500 ml lettuce iceberg, shredded; 1 avocado mashed or sliced; 100 ml sour cream to serve

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Ingredients (8)

300 ml	salsa — ready-made
8-10	roast beef — sliced
4-6	tortillas — flour
300 ml	cheddar cheese — grated
2	tomatoes — diced
500 ml	lettuce — iceberg, shredded
1	avocado — mashed or sliced
100 ml	sour cream — to serve

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Method:

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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