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Beef and Been Chimichangas

Beef and Been Chimichangas
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
16 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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

  • 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.
Nutrition Facts: 1 serving (1 each) equals 328 calories,
© Taste of Home 2013

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Beef and Been Chimichangas (continued)

Nutrition Facts: 9 g fat (4 g saturated fat), 27 mg cholesterol, 574 mg sodium, 38 g carbohydrate, 8 g fiber, 16 g protein.
© Taste of Home 2013