Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 328
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 574 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 8 g
  • Protein:
  • 16 g

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

SERVINGS

16

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

25 min.

COOK

20 min.

TOTAL

45 min.

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

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.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008