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Jenn Marron

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Reviewed Deep-Fried Beef Chimichangas with Guacamole

May 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used this recipe as a guide for our Cinco de Mayo nightly special at The Longbranch in Pierre, SD. I didn't serve the guac, but the meat filling was a breeze to prep and held well. South Dakotans are not big fans of spicy, and this recipe had the right amount of heat for my customers. I served it on a bed of lettuce with Refried Beans, Mexi-Rice"

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