Sunday, August 19, 2007

Beef & Bean Chimichangas

1 1/2 lbs ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 oz each) or 4 cups refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10inch)
vegetable oil

Toppings: Shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, cheeses
In large skillet, cook beef, onion, green pepper and garlic over medium heat until 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 heat. Spoon about 1/3 cup of mixture off center on each tortilla. Fold up edge nearest filling; fold in both sides, and roll up. Secure with 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
Note: When serving this dish for dinner with other dishes, I half the recipe, because we can never eat 16 chimichangas. They are very filling with the beef and beans.

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