Posted on February 4, 2019 – Good Tex-Mex is something we do NOT have in Hong Kong, so I cook it a lot at home. I had been craving Beef Chimichangas and this recipe from Spicy Southern Kitchen did not disappoint! I always consider it a recipe a win when Keelin asks if it can be on the regular rotation. 
I wasn’t able to find 8 oz tomato sauce cans so I subbed salsa casera for the smaller can. I also didn’t fry the chimichangas but instead brushed them with melted butter and baked them in a 400 F oven for about 20 minutes. Served with smashed avocado, pico de gallo and sour cream, these were delicious as well as pretty, and the leftovers were really darn good, too! Enjoy and have a great week. Note: We have made these may times since this post and they are really good fried as the original recipe suggests! I have found that adding some or all of the cheese to the filling works well, too. If I have pre-made pico de gallo or salsa, I sometimes use that instead of the tomato sauce. Crushed tomatoes can be used instead of the tomato sauce. I find a 14 oz can is enough sauce for our family, but feel free to experiment.