Reaver

Crispy Beef Cheese Chimichangas Ingredients: - 1 pound lean ground beef - 1 medium yellow onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup sharp cheddar cheese, shredded - 6 large flour tortillas - Vegetable oil for deep frying Instructions: 1. Start the Filling: Heat a large skillet over medium heat and sauté the diced onions until they're golden brown and fragrant, about 5-6 minutes. 2. Brown the Beef: Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and cooked through, breaking it apart with a spoon as it cooks. 3. Season the Mixture: Stir in the cumin, chili powder, salt, and pepper until the spices are well distributed and fragrant. Cook for another minute to bloom the spices. 4. Add the Cheese: Remove the skillet from heat and blend in the shredded cheddar cheese, stirring until it's completely melted and incorporated into the beef mixture. 5. Warm the Tortillas: Briefly warm the tortillas in the microwave for 20-30 seconds or in a dry skillet to make them more pliable for rolling. 6. Fill and Roll: Spoon about ⅓ cup of the beef and cheese mixture onto the center of each tortilla. Roll tightly, tucking in the ends as you go to create a secure package. 7. Heat the Oil: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F. The oil should be hot enough that a small piece of tortilla sizzles immediately. 8. Fry Until Golden: Carefully place the chimichangas seam-side down in the hot oil and fry for 3-4 minutes per side until golden brown and crispy all over. 9. Drain and Serve: Remove the chimichangas and drain on paper towels for a minute. Serve immediately while hot and crispy with salsa, guacamole, or sour cream.

Taco Bell Quesarito Ingredients: - 1 lb ground beef - 1/4 cup water - 1 tablespoon taco seasoning - 2 tablespoons olive oil - 1/4 cup onion, chopped - 1 1/2 cups uncooked white rice - 2 cups chicken broth - 1 cup chunky salsa - 1 teaspoon garlic salt - 1 teaspoon ground cumin - 1/2 cup sour cream - 2 teaspoons chipotle sauce from adobo peppers - 1 teaspoon chili powder - 1/2 teaspoon sugar - 1/2 teaspoon salt - 1/2 teaspoon ground cumin - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 8 burrito-size flour tortillas - 1 cup nacho cheese sauce - 2 cups shredded Mexican cheese blend - 1/2 cup sour cream - 1 tablespoon olive oil for cooking Instructions: 1. Cook Taco Meat: In a large skillet over medium-high heat, cook and crumble ground beef until no longer pink. Stir in taco seasoning and water. Cook uncovered for 3-5 minutes until flavors combine and liquid reduces. Set aside. 2. Make Spanish Rice: In a large skillet, heat olive oil over medium heat. Sauté chopped onion until tender, about 5 minutes. Add rice and stir frequently until it begins to brown. 3. Finish the Rice: Stir in chicken broth, salsa, garlic salt, and cumin. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed and rice is tender. Set aside. 4. Prepare Chipotle Sauce: In a small bowl, whisk together sour cream, chipotle sauce, chili powder, sugar, salt, cumin, paprika, garlic powder, and onion powder until smooth. Set aside. 5. Warm Tortillas: Wrap tortillas in damp paper towels and microwave for 30 seconds until warmed and pliable. Also warm the nacho cheese sauce in microwave until smooth. 6. Create Cheese Layer: Spread nacho cheese sauce on 4 tortillas, leaving a 1-inch border around the edges. Sprinkle shredded Mexican cheese over the nacho cheese. Top with remaining 4 tortillas and press gently to seal. 7. Add Fillings: On top of each double-tortilla quesadilla, spread taco meat and Spanish rice. Drizzle with chipotle sauce and sour cream. 8. Roll the Quesaritos: Fold in the sides of the tortillas, then roll tightly from bottom to top like a burrito, keeping all filling contained inside. 9. Cook Until Golden: Heat olive oil in a large skillet over medium-high heat. Cook each quesarito seam-side down first, for 2-3 minutes per side until golden brown and crispy all around. 10. Serve Hot: Remove from heat and let cool for 1-2 minutes before cutting. Serve immediately while the cheese is still melted and the outside is crispy.