Chimichanga

filling: water, cooked seasoned beef steak (beef steak, beef broth, salt), cheddar cheese pasteurized milk, cheese cultures, salt, enzymes, annatto [color]), diced green chile (green chile peppers, water, citric acid), tomato paste, cereal determined yellow corn flour, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid] rice, oat flours), modified food starch, rice (long grain parboiled rice, iron phosphate, niacin, thiamine mononitrate and folic acid), dehydrated onion, corn flour (white corn cooked with lime water), corn grits, diced jalapenos jalapeno peppers, water, vinegar, salt, sodium benzoate and calcium chloride), salt, chili pepper, garlic, red pepper, caramel color. tortilla: bleached flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, and folic acid), water, vegetable oil (soybean, canola and/or corn oil), corn flour (stoneground corn masa flour, trace of lime), salt, baking powder (sodium bicarbonate, corn starch, sodium aluminum sulfate, calcium sulfate, and monocalcium phosphate), and guar gum, dough conditioner (sodium metabisulfite, corn starch, microcrystalline cellulose, and dicalcium phosphate). fried in vegetable oil {soybean, canola, and/or corn oil)