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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A spicy sauce sparks up these hearty beef- and bean-filled tortillas. I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. Ingredients:
1 pound ground turkey or 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 (6 ounces) shredded cheddar cheese |
Directions:
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.
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