Beef and Bean Chimichangas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.Janice Lyons, Eagle River, Wisconsin Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
2 cans (16 ounces each) refried beans |
1/2 cup shredded cheddar cheese |
1/2 cup taco sauce |
16 flour tortillas (10 inches) |
vegetable oil |
toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese |
Directions:
1. In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your choice. Yield: 16 chimichangas.
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