Cooking Steven’s Oven Baked Chimichangas With Homemade Taco Teasoning

My wife really wants me to join Pintrest. I’m still not exactly sure what that means and I don’t feel like joining another social network, so, for now, you won’t read about my pinning things. But, that doesn’t mean we all can’t reap the benefits of her interest in pins. She was looking around for recipes and came across Steven’s Oven Baked Chimichangas on Tasty Kitchen, sent me the recipe and now we can all talk about it.

Before actually working on the recipe itself, I decided to whip together some homemade taco seasoning. I wasn’t a big fan of the one I tried last time, so I did some searching and came across this one I did like over on All Recipes. It was just a simple matter of getting all the spices together, measuring them out, throwing them in a jar and giving the whole thing a good shake.

With that all set, I got to work on the chimichanga recipe itself. I got everything that was eventually going to be added to the meat in one bowl and then got the ground turkey cooking. After that was browned, in went the taco seasoning and then the bowl o’ ingredient. While that cooked, I shredded the cheese I’d need, then mixed part of that in with some sour cream and had my filling.

After that it was a simple matter of buttering both sides of the wraps, filling them with some of the mixture, wrapping them up and placing them on the baking dish. I’m not always the biggest fan of recipes like this because I find them somewhat tedious, but this one was just the right balance of work for me. When they came out of the oven, we were treated to some tasty chimichangas.

I’ll be honest, aside from burritos and tacos, I have a really hard time keeping track of what food is what when it comes to Mexican. You’ve basically got a lot of combinations of tortilla and meat with various cooking techniques. If I’m not mistaken, chimichangas as basically burritos cooked in an oven. Is that right? Whether it is or isn’t, I’m cool with the results.

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