Teriyaki Chicken Tastes Even Better in Taco Form
Total Time: 1 hour, 30 minutes
- 1 pound ground beef
- 1 medium onion, chopped
- 1 envelope taco seasoning
- 3 cups (12 ounces) shredded Monterey Jack cheese
- 1 cup sour cream
- 1 (7-ounce) can chopped green chilies, drained
- 1 (12-ounce) package wonton wrappers
- 2 quarts vegetable oil
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup guacamole
- 1 cup tomato salsa
- 1/2 cup sour cream
- 1/2 cup black beans or pinto beans
- 1/2 cup sliced black olives
- 1/4 cup sliced pickled jalapeños
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, 5-6 minutes. Stir in taco seasoning and continue to cook for 5 minutes, stirring occasionally.
- In a large bowl, combine cheese, sour cream, and chilies. Stir in beef mixture.
- Fill a small bowl with water and place it by your work surface. Place a wonton wrapper on work surface in a diamond shape. Scoop 1 tablespoon of filling onto the center. Pick up both side-corners of the wrapper and loosely fold over filling. Fold bottom corner over filling and tuck it into a tight roll, like a burrito. Continue to roll toward the top corner. Dip a finger in the water and dab the top corner to moisten and seal. Repeat with remaining wrappers and filling. Keep wonton wrappers covered with a damp paper towel to avoid drying out.
- Heat oil to 375°F in a deep fryer or heavy-bottomed pot. Preheat oven to 250°F.
- Fry chimichangas, flipping occasionally, until golden brown, about 4 minutes. Drain on a wire rack or paper towels.
- Arrange chimichangas on a large oven-safe platter and sprinkle cheddar cheese evenly on top. Place platter in the oven until cheese melts, about 5 minutes. Remove from oven and cover with remaining nacho toppings.