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Fry: 4 Minutes
- 2 1/2 cups Ground Beef-Tomato Sauce, thawed
- 1 (16-ounce) can refried beans
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 10 (9-inch) flour tortillas
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1 (8-ounce) can tomato sauce
- Vegetable oil
- 1 (8-ounce) package shredded Mexican four-cheese blend
- Garnish: chopped fresh cilantro
- Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.
- Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side. Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.
- Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.
- Pour oil to depth of 1 inch into a Dutch oven; heat to 375°. Fry chimichangas, in batches, 2 minutes on each side or until golden brown. Drain on wire racks over paper towels. Remove wooden picks.
- Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese. Garnish, if desired.
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