Beef and Cheese Chimichanga

INGREDIENTS

1 pound ground beef

 

1 can (16 ounces) refried beans

 

1/2 cup finely chopped onion

 

3 cans (8 ounces each) tomato sauce, divided

 

2 teaspoons chili powder

 

1 teaspoon minced garlic

 

1/2 teaspoon ground cumin

 

12 flour tortillas (10 inches), warmed.

 

1 can (4 ounces) chopped green chilies.

 

1 can (4 ounces) chopped jalapeno peppers.

 

Oil for deep-fat frying.

 

1-1/2 cups shredded cheddar cheese.

 

DIRECTIONS

In a large skillet, cook beef over medium heat until no longer pink; drain.

 

Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.

 

Spoon about 1/3 cup of beef mixture off-center on each tortilla.

 

Fold edge nearest filling up and over to cover. Fold in both sides and roll-up.

 

Fasten with toothpicks.

 

In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through.

 

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.

 

Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.

 

Drain on paper towels. Sprinkle with cheese. Serve with sauce.

 

ENJOY!

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