Spicy Shrimp & Mac Chimichangas
Indulge in these crunchy baked chimichangas filled with succulent shrimp, ground beef, cheesy macaroni, onions, jalapenos, and peas, all smothered in spicy Sriracha sauce. Served over well-seasoned brown rice for a satisfying and flavorful twist on a classic dish.
ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb ground beef
- 1 cup elbow macaroni, cooked
- 1 cup cottage cheese
- 1 cup frozen peas, thawed
- 1 onion, diced
- 2 jalapenos, seeded and minced
- 1/2 cup spicy Sriracha sauce
- 4 large flour tortillas
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional toppings: sour cream, sliced green onions
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
- 2.
In a large skillet, heat olive oil over medium heat. Add onion, jalapenos, and ground beef. Cook until the beef is browned and onions are tender.
- 3.
Add shrimp to the skillet and cook until pink and opaque. Season with chili powder, cumin, salt, and pepper. Remove from heat.
- 4.
In a mixing bowl, combine cooked macaroni, cottage cheese, and peas. Stir in the shrimp and beef mixture.
- 5.
Lay a tortilla flat and spoon the filling onto the center. Fold the sides over and roll to form a burrito shape. Place seam side down on the baking sheet.
- 6.
Repeat with remaining tortillas and filling. Brush the chimichangas with olive oil for a crispy texture.
- 7.
Bake for 15-20 minutes or until golden brown and crispy.
- 8.
Serve the baked chimichangas over a bed of well-seasoned brown rice. Drizzle with spicy Sriracha sauce and top with optional sour cream and sliced green onions.
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