with Verde Sauce
In large skillet, cook and crumble beef and onions until browned; drain. In medium microwaveable bowl, combine salsa Verde, 2 teaspoons cumin and ½ teaspoon chili powder.
Stir 1/3 cup Verde sauce, remaining cumin, remaining chili powder and salt into beef. Place ¼ of beef mixture on each tortilla; top with about ½ cup cheese (saving enough for garnish). Roll up tortillas, burrito style, securing with toothpicks.
In large skillet with high sides, heat oil over high heat. When a small piece of tortilla sizzles immediately on contact, carefully place chimichangas into oil; fry, turning frequently, until golden brown (about 2-3 minutes).
Remove from oil with a slotted spoon; drain on paper towels. Place on platter. Warm remaining Verde sauce in microwave; pour over chimichangas. Top with remaining cheese. Garnish with tomatoes, onions and sour cream, if desired.
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