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.
- 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
- • 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. Yield: 1 dozen.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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