Beef Chimichangas

Photo: psfreeman

A spicy sauce sparks up these hearty beef-and bean-filled tortillas. Double the recipe and freeze the chimichangas individually to take out as needed. Serve them with shredded lettuce and sour cream. From Schelby Thompson: Camden Wyoming, Delaware. Recipe published in Quick Cooking May/June 1998.

Yield: 12 servings
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Ingredients

  • 1 pound(s) ground beef
  • 1 16-ounce can(s) refried beans
  • 1/2 cup(s) finely chopped onion
  • 3 8-ounce can(s) tomato sauce, divided
  • 2 teaspoon(s) chili powder
  • 1 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 4-ounce can(s) chopped green chilies
  • 1 4-ounce can(s) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1 1/2 cup(s) (6 ounces) shredded cheddar cheese

Preparation

  1. • 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.
  2. • 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.
  3. • 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. Yield: 1 dozen.


May 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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