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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 pound chorizo, casings removed |
1 pound ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 (15-ounce) can refried beans |
1/2 cup wheat germ |
1 teaspoon dried whole oregano |
1/2 teaspoon ground cumin |
12 (10-inch) flour tortillas |
vegetable oil |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 (6-ounce) carton frozen guacamole, thawed |
1 (8-ounce) carton sour cream |
1 cup chopped tomato |
1 (2.2-ounce) can sliced ripe olives, drained |
Directions:
1. Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in beans and next 3 ingredients.
2. Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.
3. Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry filled tortillas in hot oil 1 to 2 minutes or until golden. Drain. Remove wooden picks. Place chimichangas on an ungreased baking sheet. Sprinkle with cheeses. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts. Top with guacamole, sour cream, tomato, and olives.
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